White Chicken Chili

White Bean Chicken Chili
Denise Woodward
  • Yield: 6-8 servings

In a pinch? Use canned beans instead of dried. Add the canned beans along with the chicken stock and corn.


1 1/2pounds chicken thighs, skin and bones removed
2tablespoons canola oil
1medium onion, minced
4 cloves garlic, minced
2teaspoons kosher salt
1/2 Mexican oregano
1teaspoon ground cumin
1/2teaspoon ground coriander
1teaspoon ground guajillo chili powder
1teaspoon ground chipotle
6cups chicken stock
10ounces corn (thawed if frozen)
4cups small white navy beans (soaked overnight and precooked for 30-40 minutes)
Optional Toppings:
bunch cilantro, minced
green onions, thinly sliced
avocado, cut into medium sized pieces
lime wedges


  1. Heat canola oil in a heavy dutch oven over medium heat. Add minced onion. Stir and continue to cook over medium heat until soft; about 5 minutes.
  2. While onion is cooking, cut chicken thighs into bite-sized pieces. Add chicken to onions, stir and cook over medium heat for 5 minutes.
  3. Add garlic and salt. Reduce heat; simmer for 1 minute. Add Mexican oregano, cumin, coriander, guajillo chili powder and chipotle.
  4. Add chicken stock and corn; stir to mix well. Bring to a boil then lower heat to a simmer and cook for 30 minutes. Add beans and cook for another 30 minutes or until thickened.
  5. Spoon into serving bowls, season with salt and pepper and serve with toppings.

—By Denise Woodward, Chez Us