White Chicken Chili

A lighter counterpart to traditional red meat chili, we developed a chili that was good enough for the skeptics and self-proclaimed chili aficionados in the test kitchen.

To develop a hearty flavor, this recipe uses bone-in, skin-on chicken breasts. We simmer the chicken in chicken broth until they are just cooked through. The meat is then shredded and returned to the pot at the end. For spiciness, a combination of poblano, Anaheim, and jalapeño chiles are added. The dark blackish-green poblanos and the long green Anaheims provide sweetness and depth, while the jalapeños impart richness and heat. Cumin and dried oregano produce a mellow yet complex effect on the chili, and scallions, cilantro, and lime juice provide the perfect finish.

If you want to make this recipe in advance, the chili can be refrigerated in an airtight container for up to 3 days.

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Serves 8

Most of a chile’s heat resides in the ribs. If you prefer more heat, we suggest mincing the ribs along with the seeds and adding them to the recipe to taste. If you prefer less heat, discard the seeds and ribs. For chili reminiscent of posole, substitute two (15-ounce) cans white or yellow hominy, drained and rinsed, for the beans. This chili is excellent with a dollop of low-fat sour cream.

 

3 pounds bone-in, skin-on chicken breasts (2 whole breasts, split)

Salt and ground black pepper

1 teaspoon vegetable oil

3 medium poblano chiles, stemmed, seeded, and chopped medium

3 medium Anaheim chiles, stemmed, seeded, and chopped medium

1 medium jalapeño chile, plus 1 small jalapeño chile, seeds and ribs removed and set aside (see note), flesh minced

2 medium onions, minced

6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)

2 tablespoons ground cumin

2 tablespoons dried oregano

8 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, drained and rinsed

1/4 cup juice from 2 to 3 limes

1/4 cup minced fresh cilantro leaves

4 scallions, sliced thin

 

1. Season the chicken breasts with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Sear the chicken, skin side down, until browned, about 4 minutes. Flip the chicken and sear on the second side until browned, about 4 minutes. Transfer the chicken to a plate and remove and discard the skin.

2. Add all of the chiles except the small jalapeño, onions, garlic, cumin, oregano, and 1 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12 to 15 minutes. Transfer half of the chile mixture to a clean plate; set aside.

3. Stir in the broth, chicken, and beans. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, about 20 minutes. Using tongs, transfer the chicken to a large plate. Continue to simmer the chili, uncovered, until it has thickened, 35 to 40 minutes.

4. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Stir the shredded chicken, reserved chile mixture, lime juice, cilantro, scallions, and small jalapeño into the chili. Season with salt and pepper to taste. If the chili is too thick, stir in additional water to thin it out.

PER 11/2-CUP SERVING: Cal 320; Fat 4.5 g; Sat fat .5 g; Chol 80 mg; Carb 28 g; Protein 39 g; Fiber 9 g; Sodium 1240 mg