Description
Spicy White Chicken Chili with Hatch Chiles delivers smoky roasted pepper flavor creamy white beans and tender chicken in a zesty broth finished with fresh lime and cilantro This version uses roasted Hatch chiles shredded rotisserie chicken and simple pantry spices so it comes together quickly while offering layered complex taste Top each bowl with dairy free sour cream options like Forager Project or Kite Hill and shredded cheese choices such as Tillamook Farmstyle Fine Cut Mexican Blend for perfect contrast Serve with diced avocado scallions tomatoes and lime wedges for a fresh finish
Ingredients
3 tablespoon olive oil
1 cup diced onion
1 yellow or green bell pepper cored seeded and diced
2 teaspoons minced garlic
1 medium zucchini diced
2 teaspoons chili powder
2 teaspoons ground cumin
2 cups diced and seeded mild roasted Hatch chiles or 1 cup diced and seeded hot roasted Hatch chiles
4 cups less sodium chicken broth
3 cups shredded or diced cooked chicken rotisserie chicken works well
2 (15 ounce) cans white beans rinsed and drained
Kosher salt and freshly ground black pepper to taste
1 4 cup chopped fresh cilantro or parsley
Juice of 1 lime
Optional toppings Dairy sour cream alternatives Forager Project Sour Cream or Kite Hill Sour Cream
Shredded cheese Tillamook Farmstyle Fine Cut Mexican Blend or Sargento Shredded Cheddar
Diced avocados Minced scallions or onions Chopped fresh tomatoes Lime wedges
Instructions
1.
2. Heat the olive oil in a large deep pot over medium high heat then add the diced onions and bell pepper and sauté until softened about four minutes
3. Add the minced garlic diced zucchini chili powder and ground cumin and cook for about two minutes letting the spices bloom with the vegetables
4. Stir in the roasted Hatch chiles then pour in the less sodium chicken broth and add the shredded rotisserie chicken
5. Add the rinsed and drained white beans season with kosher salt and freshly ground black pepper then stir to combine
6. Bring the chili to a gentle simmer then lower the heat and let it simmer for twenty to thirty minutes until the flavors meld and the chili thickens slightly
7. Taste and adjust seasoning then stir in the chopped cilantro or parsley and squeeze in the juice of one lime to brighten the flavors
8. Serve hot with a selection of toppings such as Forager Project Sour Cream or Kite Hill Sour Cream and Tillamook Farmstyle Fine Cut Mexican Blend or Sargento Shredded Cheddar plus diced avocado scallions tomatoes and lime wedges
9.
Notes
Hatch chiles come labeled by heat level choose mild medium hot or extra hot based on your preference and check the package since color does not reveal heat
Lightly mashing a small portion of the white beans before stirring them in creates a naturally creamy texture without heavy dairy
Adjust salt carefully because broths vary in sodium taste before adding more
Store the chili in an airtight container in the refrigerator for up to four days or freeze in freezer safe containers for up to six months
Reheat gently adding a splash of broth if the chili has thickened after chilling
When preparing toppings ahead keep avocados separate and cut them just before serving to avoid browning
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American