White Chicken Chili Recipe

To achieve the right consistency for white chicken chili, utilize two thickeners: flour and pureed hominy.

Cooking the flour briefly with the aromatics and spices-poblano chiles, onion, garlic, cumin, and coriander-allowed it to not only thicken the chili, but also build depth of flavor. And pureeing a portion of the hominy with some chicken broth gave our chili a luxuriously thick texture.

Adding store-bought tomatillo salsa-a zesty combination of green tomatoes, chiles, and cilantro that is also known as salsa verde-was a quick and easy way to boost the flavor of chili at the end.

Both white hominy and yellow hominy will work in this chili; however, we prefer the deeper flavor of white hominy here. To make this dish spicier, add the chile seeds. Be careful not to overcook the chicken in step 3 or it will taste dry. Serve with your favorite chili garnishes. For the nutritional information for this recipe,

White Chicken Chili Recipe – Rinse Beans

Canned beans are made by pressure-cooking dried beans directly in the can with water, salt, and preservatives. As the beans cook, starches and proteins leach into the liquid, thickening it. We generally call for canned beans to be rinsed to remove this starchy
liquid, but is the extra step really necessary? To find out, we used canned beans in two recipes: chickpeas in hummus and red kidney beans in a simple beef chili.

White Chicken Chili Recipe – Process

Process 1 cup hominy and ½’cup broth in blender until smooth, about 10 seconds. Heat oil in medium saucepan over medium heat until shimmering. Add poblanos, onion, garlic, cumin, and coriander. Cook, stirring often, until vegetables are softened and spices are fragrant, about 5 minutes. Stir in flour and cook for 1 minute.

Slowly whisk in remaining 1 ½ cups broth, scraping up any browned bits and smoothing out any lumps. Stir in pureed hominy mixture and remaining 112 cup hominy. Season chicken with salt and pepper, add to chili mixture, and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken regiSters 160 degrees, 10 to 15 minutes, :flipping chicken half­ way through cooking. Transfer chicken to cutting board and let cool slightly, shred pieces using 2 forks

Return chili to simmer, stir in shredded chicken, tomatoes and salsa, and cook until heated through, about 2 minutes. Stir in cilantro and season with salt and pepper to taste.

White Chicken Chili Recipe Ingredients

1 (15-ounce) can white or yellow hominy, rinsed
2 cups chicken broth
1 tablespoon vegetable oil
2 poblano chiles, stemmed, seeded, and chopped
1 small onion, chopped fine
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon all-purpose flour
12 ounces boneless, skinless chicken breasts, trimmed
Salt and pepper
1/2 cup jarred tomatillo salsa (salsa verde)
2 tablespoons minced fresh cilantro