White Chicken Chili

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Yield4 Servings
Prep Time
Cooking Time35 minutes
Total Time35 minutes


chilies, poblano (mildly spicy) or red bell pepper (mild)
2 teaspoons
canola or vegetable oil
large sweet onion (diced)
3 cloves
garlic (minced)
2 teaspoons
chili powder
2 teaspoons
dried oregano
1 teaspoon
ground cumin
green bell pepper (seeded, diced)
1 teaspoon
garlic salt
2 cups
cannellini beans
3 cups
low sodium chicken stock
2 cups
chicken breast (cooked, cubed)
1⁄2 cup
masa flour (mixed with water to create a loose paste)
green onion (chopped)
lime wedges


Preheat oven to 425°F. To roast the chilies, place them onto a baking sheet then into the oven until the skins start to blister. Remove chilies from the baking sheet and place in a small bowl; cover with plastic wrap until they are cool to the touch, then peel off the skin of the pepper. Remove the seeds and stem, then roughly chop and set aside.
In a large pot, heat the oil then add the onion and sauté until just soft, then add the bell pepper, garlic, chili powder, oregano, cumin and garlic salt; continue to sautė. This allows the full flavor of the garlic and spices to develop. Add the roasted chili peppers, beans, stock and masa paste; stir thoroughly to mix in the masa, then simmer gently for 10 to 15 minutes. Add the cooked chicken and stir to combine.
To serve, ladle into bowls (rice is optional) and garnish with green onion and a squeeze of lime juice.

BEVERAGE PAIRING: Pacifico Clara Beer

Chef Michi Watarai
Recipe Category 

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