White Chicken Chili Recipe
Roasted chicken, poblano, chili beans, sweet corn, scallion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices and Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Shred the roasted chicken into bite-sized pieces. Dice the poblano peppers and slice the scallions, separating the green tops from the white parts.
- 2
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced poblano peppers and the white parts of the scallions. Sauté for about 5 minutes until they begin to soften.
- 3
Add Garlic and Spices
Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
Cooking
- 4
Combine the Ingredients
Add the shredded roasted chicken, chili beans, sweet corn, and chicken broth to the pot. Stir to combine all ingredients.
- 5
Simmer the Chili
Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20-25 minutes, stirring occasionally.
- 6
Finish with Lime Juice
After simmering, stir in the lime juice for an extra burst of flavor. Adjust seasoning if needed.
Serving
- 7
Serve the Chili
Ladle the white chicken chili into bowls and top with sliced scallion greens. Enjoy hot!