Chef notes

This white chicken chili is a lighter and brighter take on the classic beef version — and it all comes together in about an hour. It’s a family-friendly one-pot meal, which means that you can focus on anything and everything except for clean up once dinner is served. The soup is loaded with shreds of tender chicken thighs and creamy white beans that simmer in the broth, and it has plenty of smoky and spicy flavors, thanks to the addition of poblano chiles and lots of ground spices. Its well-balanced flavor really hits the spot, particularly on a cold night.

The key to flavorful chili is to build the flavor as you go. Ground spices like cumin, coriander and chili powder, plus ingredients such as smoky poblano chiles and garlic help with this. Simple steps like properly sautéing the onions so they have time to release their natural flavor and sweetness, or tasting and seasoning the chili with salt (if needed) at each step will help to round out the flavor altogether. While a Parmesan rind may seem like an out-of-place ingredient for a chili with this flavor profile, adding a leftover one as it simmers helps enhance some natural saltiness. Garnishes such as thinly sliced serrano chiles, chopped cilantro leaves, and a squeeze of fresh lime juice add instant bursts of flavor too.

Bonus: this soup can also be made in the slow cooker if you have a busy day ahead. Simply combine everything in the bowl of the cooker and cook on low for four to six hours or high for two to three hours. Set it and forget it!

Swap Option: Chicken breasts can be used instead of thighs if you prefer light meat. They will cook more quickly than thighs, though. Alternatively, swap the chicken altogether with two more cans of beans for a vegan, protein-packed version (swap in vegetable broth in this case).

Ingredients

2 tablespoons extra-virgin olive oil
1 white onion, chopped
1 poblano chile, ribs and seeds removed, chopped
1 tablespoon kosher salt, divided, plus more as needed
4 cloves garlic, minced
2 teaspoons ground cumin
1½ teaspoons chili powder
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper

8 cups low-sodium chicken broth
2 pounds boneless, skinless chicken thighs
1 Parmesan rind (optional)
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups fresh or frozen corn kernels
1/2 cup sour cream
sliced serrano chiles, for serving
chopped fresh cilantro, for serving
lime wedges, for serving

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Preparation

Heat oil in a large pot or Dutch oven over medium-high. Add onion, poblano and 2 teaspoons salt. Cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes.

Add garlic, cumin, chili powder, coriander and cayenne; cook until fragrant, about 1 minute. Stir in broth, chicken thighs, remaining 1 teaspoon salt and Parmesan rind, if using. Bring to a boil, then reduce heat and simmer, partially covered, until soup thickens slightly and chicken registers 180 F on a meat thermometer, 20 to 25 minutes.

Transfer chicken to a plate and let cool slightly. Using two forks, shred chicken into bite-size pieces.

Reduce heat to low and stir shredded chicken, beans, corn and sour cream into the soup. Cook until warmed through, 2 to 3 minutes; discard Parmesan rind and season the soup to taste with salt, if needed. Serve soup with sliced chiles, cilantro, and lime wedges.