White Chicken Chili, Easy


1 Tbsp olive oil

1 poblano pepper, seeded and chopped

2 jalapeno peppers, seeded and chopped

1 onion, chopped

3 cloves garlic, minced

1 Tbsp chili powder

1 Tbsp ground cumin

1 tsp coriander

3½ cups chicken broth

2 cans white beans, drained

1 can hominy, drained

Juice of 2 limes

1 rotisserie chicken, shred meat, discard skin and bones (2 to 3 cups)

Optional: 2 Tbsp dark rum

Optional garnishes: cilantro, avocado, lime, green onion, and sour cream, cheese


Heat oil in a large Dutch oven or pot over medium high heat.

Add peppers, onion, and garlic and sauté until beginning to soften.

Stir in chili powder, cumin, and coriander cooking 1 minute until fragrant.

Add chicken broth and 1 can of drained beans and drained hominy.

Blend the remaining beans or mash with a fork and stir into chili mixture.

Add lime juice and chicken and simmer for about 20 minutes for flavors to incorporate.

Blend in rum if desired, and serve in large bowls with garnishes of your choice.

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