Spicy Chicken White Chili

spicy chicken white chili Entree
Spicy Chicken White Chili
  • Prep 15 min
  • Total 35 min
  • Servings 6
Updated July 18, 2017


tablespoons canola oil
medium white onion, diced
serrano pepper, diced with seeds
large garlic cloves, crushed
cans (15 oz) white beans, rinsed and drained
teaspoon salt
teaspoon oregano
teaspoon cumin
medium poblano peppers, roasted, peeled, seeded, and roughly chopped
cups chicken stock
cups cooked and shredded chicken from a whole rotisserie chicken
cup corn kernels, fresh or frozen
cup fresh cilantro, stems and leaves, finely chopped
Sour cream and lime wedges, to taste
Tortilla chips, to serve


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  • 1
    Heat the oil in a large, heavy pot over medium heat. Add the onion, serrano pepper and garlic. Sauté until soft, about 5 minutes. Add half of the beans to the pan and mash into the onion mixture until well combined. Add the salt, oregano, cumin, and roasted poblano peppers and sauté together, for 2 additional minutes.
  • 2
    Stir in the chicken stock and bring to a simmer. Add the shredded chicken, corn, and remaining beans. Return to a simmer, cover, and cook until warmed through, about 15 minutes.
  • 3
    Off heat, add the cilantro and adjust the seasonings. Serve with a sprinkle of lime, dollop of sour cream and tortilla chips.

Expert Tips

  • Look for peppers that are dark and firm with no soft spots. Place the poblano pepper underneath a broiler, turning frequently, until it is blistered on all sides, about 5-7 minutes. Remove from the broiler and wrap in a clean dish towel until cool. Peel the skin away, stem and seed. Proceed with the recipe as directed
  • For a thicker stew, simmer uncovered for 5 additional minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When you are hurriedly shopping for dinner, it’s tempting to just chuck away everything you’ve gathered in your cart and pick up a rotisserie chicken from the deli counter instead. Perfectly seasoned and evenly browned, they radiate the warm kitchen aromas and hours of careful roasting most of us just can’t manage on a weeknight. In this spicy white chili, shredded rotisserie chicken is added to a stew thickened with creamy white beans while roasted poblano and serrano peppers turn up the heat. Finished with a dollop of cream and topped with tortilla chips, it makes a last-minute meal something to look forward to.

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