This easy white chicken chili recipe is warm & cozy, perfectly seasoned for a comforting hearty meal. Made with bacon, poblano peppers, white beans, chicken broth and coconut milk loaded with your favorite crunchy salty Fritos, jalapenos, shredded cheese, avocados, fresh chopped parsley & cilantro

Chili is one of our absolute favorite things to eat during the colder months, its warm, cozy and so hearty plus you get to load it with all your favorite toppings like nacho chips, Fritos, insane amounts of cheese, avocado, jalapenos… the list goes on.

This is an easy recipe anyone can make where dinner can be ready on the table in less than 45 minutes. To trim off some of the cooking time you can always pick up a rotisserie chicken from the store and shred it instead of buying chicken breasts and poaching them in the chili, this will save you a good 20 minutes plus you get the benefits of including some leg and thigh meat into the chili which is super tender and flavourful.

This white chicken chili is so flavorful. We start by cooking the bacon and adding our chopped poblano pepper, grated onion and grated garlic which flavor the base of our chili. From here we poach the chicken in chicken broth, diced tomatoes, white beans and spices. To finish the chili we add the coconut milk and a squeeze of lime juice and let it simmer which helps deepen the flavor of the chili.

To make it your own, add your favorite toppings, we like to make a topping bar and add things like shredded cheese, sliced green onions, sliced jalapenos, lime wedges, blue corn chips, fresh cilantro, avocado slices and our cilantro oil. You can add all kinds of fun toppings like sour cream, crispy bacon bits, Fritos, etc.

If you try this recipe, don’t forget to tag us and let us know what you think!

@thecommunalfeast

Print Recipe

WHITE CHICKEN CHILI

This easy white chicken chili recipe is warm & cozy, perfectly seasoned for a comforting hearty meal. Made with bacon, poblano peppers, white beans, chicken broth and coconut milk loaded with your favorite crunchy salty Fritos, jalapenos, shredded cheese, avocados, fresh chopped parsley & cilantro

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Weeknight Dinners

Cuisine: tex mex

Servings: 8

Author: the communal feast

Ingredients

• 4 boneless skinless chicken breasts, fat trimmed
• 1 tbsp olive oil
• 5 strips of bacon chopped into small bits
• 1 poblano pepper seeds removed and chopped into small pieces
• 5 garlic cloves grated
• 1 small yellow onion grated
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• Salt & pepper to taste
• 2 cups of chicken broth
• 2 tablespoons chicken bouillon powder
• 1 14 oz can of white kidney beans drained and rinsed -optional to add any beans you prefer
• 1/3 cup diced tomatoes
• 1 14 oz can coconut milk
• 3 tablespoons salsa verde
• Juices from 1 lime
• 1 tbsp chopped cilantro
• 1 tbsp chopped parsley
• Topping Suggestions:
• Lime wedges
• Fritos
• Sliced green onions
• Chopped cilantro
• Chopped parsley
• Avocado slices
• Jalapeno slices
• Shredded cheese we like Monterey Jack
• Sour cream
• Crispy bacon bits

Instructions

• 1. In a large saucepan with a lid, add 1 tbsp of olive oil over medium high heat
• 2. Add the chopped bacon and cook for about 5 minutes. Once the bacon starts to heat up, add the chopped poblano pepper, and grate the onion & garlic directly over the pan. Sautee for about 6 minutes until the pepper starts to soften and the bacon is crispy. If you find your pan starts to burn or is to sticky you can deglaze with a bit of chicken broth until the bacon is fully cooked
• 3. Add the salsa verde and give everything a good stir
  
• 3. Deglaze the pan with chicken broth, next add the spices like oregano, cumin and chili powder. Add the chicken bouillon seasoning. Generously season with salt & pepper. Add the white kidney beans and diced tomatoes. Bring the broth to a boil
• 4. Season chicken with salt & pepper. Lay the chicken in the pan, ensuring it is submerged in the broth. Cover with a lid and poach the chicken for 15-20 minutes until it is completely cooked through. Remove the chicken and shred.
• 5. Transfer the shredded chicken back into the pot
• 6. Next add the coconut milk, cover and let simmer for 10 minutes.
• 7. Remove from heat and stir in lime juice, chopped parsley and chopped cilantro. Season to taste
• 8. To serve, garnish with your favorite toppings -see suggestions under ingredients
• 9. Enjoy!
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