Switch up chili night with this smart, spicy, white-bean version! Ground chicken and cannellini beans keep things light and healthy, while hatch chiles, jalapeños, and plenty of spices adds all the flavor you could want. Feel free to double the recipe: it makes great leftovers!
best classic white chicken chili
Best Classic White Chicken Chili
Ingredient
- 3 tbsp. olive oil
- 4 scallions, chopped, whites and dark green parts separated
- 2 cloves garlic, chopped
- 1/2 to 1 jalapeño, seeded and chopped
- Kosher salt
- 2 (4-ounce) cans mild Hatch green chiles
- 1 tbsp. ground cumin
- 1 tbsp. dried oregano
- 1 tsp. smoked paprika
- 1 1/2 lb. dark meat ground chicken
- 1 (32-ounce) container chicken stock
- 1 (13.5 ounce can) cannellini beans, rinsed
- Sour cream, lime wedges, shredded Cheddar, tortilla chips, chopped avocado, and fresh cilantro for serving
Instructions
- Heat oil in a large pot over medium heat. Add scallion whites, garlic, and jalapeño. Season with salt. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add green chiles and cook, stirring occasionally, until thickened, 3 to 5 minutes. Add cumin, oregano, and paprika. Cook, stirring, 30 seconds.
- Add chicken and season with salt. Cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Add stock and beans and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 30 to 35 minutes. Serve topped with scallion greens and desired toppings.