Ingredients Meat & Poultry Chicken Chicken Thighs White Bean Chicken Chili 5.0 (1) 1 Review It's a hearty, comforting dinner with just the right amount of spice. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 19, 2023 Rate PRINT Share Prep Time: 40 mins Total Time: 1 hr 5 mins Servings: 6 Yield: 8 cups Jump to recipe Our white bean chicken chili is a hearty, comforting meal that starts with boneless, skinless chicken thighs. After searing, they are combined with chopped onions and poblanos. Then, it’s time to add the spices (coriander, cumin, and of course, chili powder) and canned green chiles. No one likes a thin chili, so we thicken ours with a little cornmeal and stir in two cans of white beans. A selection of toppings means everyone can customize their bowl just how they like. The chili takes just over an hour from start to plate; make it a day ahead if you like as the flavors improve overnight. Rachel Marek No-Bean Chili Key Ingredients Chicken: We use boneless skinless chicken thighs for this recipe, which are more flavorful than chicken breast. Thigh meat is also less likely to dry out, and is a better budget choice. Some white chicken chili recipes use ground chicken, but that produces a very different dish. We prefer the chili with large pieces of chicken. Alternatively, use shredded rotisserie chicken or leftover roast chicken for the chili.Cannellini beans: Canned cannellini beans are our go-to white bean because they're widely available, are a larger bean, and have a very creamy texture. We prefer them to great northern beans, but you could substitute great northern or another white bean in this chili if you prefer.Chiles: Our recipe uses two types of chiles, fresh poblano chiles and canned diced green chiles. Together with chili powder, they give the dish its depth of flavor and spice.Spices: Many chilis use spices in addition to chili powder. For this white chicken chili, we use ground cumin and coriander. Toppings Part of the fun of eating chili is customizing it. Put out bowls of the toppings so everyone can garnish their chili how they like. Our white chicken chili recipe calls for sour cream, lime wedges, and cilantro sprigs, along with tortilla chips. Other chili toppings to consider: Pickled jalapeñosChopped scallions or sweet onionShredded cheddar or Colby-Jack cheeseSliced avocado Cook Mode (Keep screen awake) Ingredients 2 pounds boneless, skinless chicken thighs Salt and pepper 2 tablespoons olive oil 1 white onion (10 ounces), chopped (2 cups) 2 poblano chiles (8 ounces), seeded and chopped (1 ½ cups) 1 tablespoon minced garlic (from 3 medium cloves) 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 2 teaspoons chili powder 1 can (4 ounces) mild diced green chiles 4 cups low-sodium chicken broth 3 tablespoons fine cornmeal 2 cans (15.5 ounces each) white beans, rinsed and drained Sour cream, cilantro sprigs, tortilla chips, and lime wedges for serving Directions Rachel Marek Season and sear chicken: Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate. Rachel Marek Cook onion and poblanos: Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Rachel Marek Add garlic and spices: Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Rachel Marek Add canned chiles: Stir in canned chiles. Rachel Marek Add back chicken, add broth, and simmer: Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes. Rachel Marek Shred chicken: Remove chicken to a plate and shred into bite-size pieces. Rachel Marek Whisk cornmeal with cooking liquid and add, along with beans: In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Rachel Marek Mix liquid back in, add beans: Return liquid to pot, add beans, and simmer 5 minutes. Rachel Marek Add chicken, adjust seasoning: Stir in chicken until heated through. Taste and adjust seasoning. Rachel Marek Serve: Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime. Rachel Marek Storing Let any leftover white bean chicken chili cool completely, then transfer to an airtight container. Leftovers will keep in the fridge for four to five days or can be frozen for up to three months. Frequently Asked Questions How do you thicken white bean chicken chili? There are several easy ways to thicken chili. Try simmering the dish uncovered for an additional 20 to 30 minutes. Alternatively, mash some of the beans to thicken the chili. Should chili be thick or soupy? Most recipes make a thicker chili with a stew-like consistency rather than a thinner, soup-like one. Why do you put sour cream in chili? Sour cream is a classic topping for chili. It's slightly tart yet also creamy, and its flavor balances the subtle heat of a chili. Other Chicken Chili Recipes to Try: Hearty Chicken Chili Chicken-Chile Stew Slow Cooker Chili Chicken Tacos Chicken Chili With Hominy Chili With Chicken and Beans Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.