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white chicken chili

White Chicken Chili

5 from 5 votes
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Ingredients
  

  • 2 Tbsp. olive oil
  • 1 onion chopped
  • 2 poblano peppers chopped
  • 1 tsp. kosher salt divided, plus more to taste
  • 3 cloves garlic chopped
  • 1 jalapeño chopped (seeds removed for less heat)
  • 1 Tbsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1/2 tsp. black pepper
  • 2 tsp. dried oregano
  • 4 cups chicken broth divided
  • 3 Tbsp. cornmeal or masa harina
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 4-oz. can chopped green chilis
  • 1 cup frozen corn
  • 3 cups cooked chicken from 1 rotisserie chicken
  • 1/2 cup heavy cream
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. chopped cilantro leaves plus more for serving
  • Tortilla chips shredded Monterey Jack cheese, and sour cream for serving

Instructions
 

  • Heat a large Dutch oven over medium-high heat. Add olive oil, onion, and poblano peppers; season with 1/2 tsp. salt. Cook for 5 minutes, stirring occasionally.
  • Add garlic and jalapeño; cook for 2 minutes. Stir in cumin, coriander, chili powder, black pepper, and oregano. Cook for 1 minute until fragrant.
  • In a small cup, whisk together 1/2 cup chicken broth and cornmeal.
  • Pour in remaining chicken broth, cornmeal mixture, white beans, green chilis, and corn. Bring to a simmer; cook for 10 minutes.
  • Stir in cooked chicken; simmer for 5 minutes. Add heavy cream, lime juice, and cilantro. Adjust salt to taste and remove from heat.
  • Serve hot with tortilla chips, cheese, sour cream, and extra cilantro.