White Chicken Chili for the First Dark Week of November

There's a particular kind of dinner the first dark week of November calls for. Something that simmers while you change out of work clothes, fills the kitchen with cumin and lime, and tastes even better the next day. White chicken chili is exactly that dinner.

This version starts from a weeknight favorite by Jennifer Segal of Once Upon a Chef, and we've adjusted it to be even easier on a busy night. The clever trick from the original stays: blending one can of white beans with broth makes the chili creamy and thick without a drop of cream. From there, we swapped fresh poblanos for canned green chiles (no seeding, no dicing), added a little smoked paprika for depth, and built a toppings bar that brings crunch and brightness to every bowl.

A store-bought rotisserie chicken does the heavy lifting, so the whole pot comes together in under an hour, with most of that time spent letting it simmer while you do something else.

Ingredients

• 2 cans (15 oz each) white beans, such as cannellini or great northern, rinsed and drained
• 4 cups low-sodium chicken broth, divided
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 jalapeño, seeded and minced
• 2 cans (4 oz each) diced green chiles, with their juices
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1½ tsp ground coriander
• 1 tsp ancho chili powder
• ½ tsp smoked paprika
• Salt, to taste (start with ½ tsp)
• 4 cups shredded rotisserie chicken, skin removed
• 1 cup frozen corn
• 1–2 tbsp fresh lime juice
• ¼ cup chopped fresh cilantro

For the toppings bar

• Diced avocado
• Toasted pepitas
• Quick-pickled red onion
• Sour cream or Greek yogurt
• Crushed tortilla chips
• Lime wedges

Instructions

1. Make the creamy base. Add one can of drained beans and 1 cup of the broth to a blender and blend until completely smooth. Set aside with the second can of whole beans.
2. Soften the aromatics. Warm the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño and cook, stirring often, until soft, about 5 to 7 minutes. Stir in the green chiles and garlic and cook 1 minute more.
3. Toast the spices. Add the cumin, coriander, ancho chili powder and smoked paprika. Stir for about a minute, until fragrant.
4. Simmer. Pour in the remaining 3 cups of broth, the bean purée and ½ tsp salt. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, stirring now and then.
5. Finish the chili. Stir in the chicken, whole beans, corn and 1 tablespoon of lime juice. Simmer about 5 minutes, until everything is heated through.
6. Taste and serve. Adjust with more salt and lime as needed, stir in the cilantro, and ladle into bowls. Set out the toppings and let everyone build their own.

Make It Ahead

This is a chili that rewards planning. Make it on Sunday and the flavors have even more time to come together for the week ahead. It will thicken in the fridge, so add a splash of broth or water when you reheat it on the stove.

Freezer Friendly

Let the chili cool, then portion it into freezer containers, leaving a little room at the top. It keeps for up to three months. Thaw overnight in the fridge and reheat gently over medium-low heat, adding broth as needed. Hold back the cilantro and toppings until serving.

Easy Swaps

Want more heat? Keep the jalapeño seeds or add a pinch of cayenne. Prefer it mild? Skip the jalapeño entirely; the green chiles bring plenty of flavor on their own. No rotisserie chicken? Poach two large chicken breasts in the broth first, then shred and return them to the pot.

At a Glance

Adapted from White Chicken Chili by Jennifer Segal, Once Upon a Chef. Our version swaps fresh poblanos for canned green chiles, adds smoked paprika, and includes a make-ahead freezer guide and a new toppings bar.