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White chicken chili with white beans, green chiles, and a sour cream swirl

White Chicken Chili with Green Chiles and Lime

Stovetop chili with shredded chicken, partly mashed white beans, poblano, canned green chiles, corn, and cumin-spiced broth. Finished with lime and served with sour cream in individual bowls.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and Seasonings
  • 2 tablespoons olive oil
  • 1 large yellow onion 200 g, diced
  • 1 large poblano 150 g, seeded and diced
  • 4 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper
Chicken, Beans and Broth
  • 3 cans 15 oz each white beans, drained and rinsed (about 750 g total)
  • 4 cups 960 ml low-sodium chicken broth, divided
  • 2 cans 4 oz each diced mild green chiles, undrained
  • 1 cup 150 g frozen corn
  • 3 cups 420 g cooked chicken, shredded into short pieces
To Finish
  • 1 tablespoon fresh lime juice plus more to taste
  • ¾ cup 180 g sour cream, for serving (about 2 tablespoons per bowl)
  • Optional toppings: cilantro scallions, diced avocado, tortilla chips, lime wedges

Equipment

  • 5- to 6-quart heavy pot
  • Potato masher
  • Instant-read thermometer

Method
 

  1. Measure 1 cup of the drained beans into a bowl with ½ cup of the measured broth. Mash until mostly smooth and set aside.
  2. Heat the oil in a 5 to 6 quart heavy pot over medium heat. Cook the onion and poblano for 6 to 8 minutes until softened with a few golden edges. Stir in the garlic, cumin, coriander, oregano, salt, and pepper for 30 to 45 seconds until fragrant.
  3. Add the remaining 3½ cups broth, mashed bean mixture, whole beans, green chiles with their liquid, and corn. Stir until the bean mash disperses evenly.
  4. Bring to a gentle boil, then reduce to medium-low and simmer uncovered for 10 minutes, stirring twice.
  5. Stir in the shredded chicken and simmer for 4 to 6 minutes until the mixture reaches 165°F throughout. Check consistency — broth should coat a spoon lightly. Add broth by the tablespoon if too thick.
  6. Remove from heat, stir in the lime juice, and taste before adding more salt or citrus. Divide among six bowls and add 2 tablespoons sour cream to each bowl, then add toppings as desired.

Notes

  • Store without toppings in shallow airtight containers in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Reheat on the stove with a splash of broth until the mixture reaches 165°F throughout.
  • Keep sour cream out of the shared pot — add it to individual bowls only. This keeps the base clean for storage and reheating and lets each person choose how creamy their bowl gets.
  • Make ahead: The full chili base can be prepared up to 3 days ahead. Keep sour cream, avocado, chips, and fresh herbs separate until serving.