The Chef

Restaurants

Meals

Drinks

Restaurants›Yats›White Chili With Chicken Recipe

White Chili With Chicken Recipe

Name: Yats WHITE CHILI WITH CHICKEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 4 cups cooked shredded chicken (rotisserie or poached); 6 cups low-sodium chicken broth; 1 tbs olive oil; 3 cups canned navy beans, drained and rinsed; 1 cup roasted red bell peppers, diced; 1 cup yellow onion, small dice; 2 pieces jalapeño peppers, seeded and minced; 4 cloves garlic cloves, minced; 14 oz diced tomatoes (canned, undrained); 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp chipotle chile powder or smoked paprika; 0.5 tsp ground coriander; 0.5 tsp ground black pepper; 1.5 tsp sea salt; 0.25 tsp ground cayenne pepper (optional, for extra heat); 1 tbs cornstarch; 2 tbs cold water; 2 tbs fresh lime juice; 0.5 cup fresh cilantro, chopped; 0.5 cup sour cream or Mexican crema (for garnish); 1 cup shredded cheddar or Monterey Jack cheese (optional); 8 pieces tortilla chips or warm corn tortillas (for serving)

Inspired by Yats

Time1h

Serves6

A SPICY SOUTHWESTERN STYLE CHILI WITH NAVY BEANS, PULLED CHICKEN, ROASTED RED PEPPERS, JALAPEÑOS AND TOMATOES.

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.

Chicken & broth

4 cups cooked shredded chicken (rotisserie or poached)

6 cups low-sodium chicken broth

1 tbs olive oil

Beans & vegetables

3 cups canned navy beans, drained and rinsed

1 cup roasted red bell peppers, diced

1 cup yellow onion, small dice

2 pieces jalapeño peppers, seeded and minced

4 cloves Garlic cloves, minced

14 oz diced tomatoes (canned, undrained)

Seasonings & aromatics

2 tsp Ground cumin

1 tsp Dried oregano

1 tsp chipotle chile powder or smoked paprika

1/2 tsp Ground coriander

1/2 tsp ground black pepper

1 1/2 tsp sea salt

1/4 tsp ground cayenne pepper (optional, for extra heat)

Thickening & finishing

1 tbs Cornstarch

2 tbs cold water

2 tbs Fresh lime juice

1/2 cup Fresh cilantro, chopped

1/2 cup sour cream or Mexican crema (for garnish)

1 cup shredded cheddar or Monterey Jack cheese (optional)

8 pieces tortilla chips or warm corn tortillas (for serving)

Method

Chicken & broth

Prepare chicken

If you don't have cooked shredded chicken, simmer 1.5 lb boneless skinless chicken breasts in 4 cups water with a pinch of salt for 12–15 minutes until cooked through. Remove, let rest 5 minutes, then shred with two forks. Measure 4 cups shredded chicken.

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.

Beans & vegetables

Add the diced onion to the pot and sauté 5–7 minutes, stirring occasionally, until softened and translucent.

Stir in the minced jalapeños (adjust quantity to taste) and minced garlic. Cook 1–2 minutes until fragrant, taking care not to brown the garlic.

Add the roasted red peppers (diced) and the undrained canned diced tomatoes. Stir to combine and bring the mixture to a gentle simmer.

Add the drained and rinsed navy beans and the shredded chicken to the pot, stirring to incorporate with the vegetables.

Seasonings & aromatics

Sprinkle in the ground cumin, dried oregano, chipotle powder (or smoked paprika), ground coriander, black pepper, cayenne (if using) and 1 to 1 1/2 teaspoons salt. Stir thoroughly so the spices evenly coat the chicken and vegetables.

Pour in the 6 cups of low-sodium chicken broth and bring the chili to a low simmer. Reduce heat to maintain a gentle simmer and cook, uncovered, 20–25 minutes to allow flavors to meld.

Thickening & finishing

Make a slurry by whisking 1 tablespoon cornstarch into 2 tablespoons cold water until smooth. While stirring the chili, slowly pour in the slurry and continue to simmer 3–5 minutes until the chili slightly thickens. Add more slurry (in 1-tsp cornstarch increments mixed with 1–2 tsp water) if you prefer a thicker chili.

Taste and adjust seasoning: add additional salt, black pepper or lime juice as needed. Stir in 2 tablespoons fresh lime juice and half of the chopped cilantro.

Remove from heat and let rest 5 minutes before serving to let flavors settle.

Serve bowls topped with a dollop of sour cream or crema, a sprinkle of shredded cheese, the remaining cilantro, and tortilla chips or warm corn tortillas on the side.