Spicy White Chicken Chili
Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir!
Servings 8 servings
Calories 133kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 5 cloves garlic minced
- 1 tablespoon cumin optional, or use less if you wish
- 2 tablespoons chili powder
- 1 teaspoon cayenne
- 1 tablespoon chipotle powder
- kosher salt to taste
- freshly ground black pepper to taste
- 2 poblanos roasted, stems and seeds removed, chopped
- 1 jalapeno roasted, stems and seeds removed, minced
- 2 4 ounce green chiles chopped
- ¼ cup fresh cilantro chopped
- 4 cups chicken broth divided
- 3 cups cooked chicken chopped or shredded
- 1 lime juiced and zested
- 3 15 ounce cannelini beans rinsed and drained
- Your favorite toppings shredded cheese, tortilla strips, sour cream, etc
Instructions
- Heat oil in large Dutch or pot over medium-high heat.
- Add onion and cook for 5 minutes.
- Add the garlic and cook for another minute.
- Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
- Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
- Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
- Add the beans and cook another 15 minutes, adding more broth if necessary.
- Serve with desired toppings.
Notes
This is a great way to use rotisserie chicken.
Nutrition
Calories: 133kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 542mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1198IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 2mg