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White Chicken Chili

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Makes: 12 servings adjust
Apple wood-smoked chicken makes this a lot tastier!



  • 4 cans White Chili Beans, s&w white beans, onion, garlic, chili spices, & mild jalapeno

Step 1

In a bowl, mash 2 cans of beans with a potato masher or stick blender until chunky. Reserve the beans until needed.


  • 2 tablespoons Canola Oil
  • 2 Jalapeno Peppers, minced
  • 4 Poblano Peppers, chopped
  • 2 Onions, chopped
  • 8 cloves Garlic, minced

Step 2

Add the canola oil to a large stock pot and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes.


  • Kosher Salt, to taste
  • Ground Black Pepper, to taste
  • 2 tablespoons Ground Cumin
  • 1 tablespoon Ground Coriander
  • 2 tablespoons Chili Powder

Step 3

Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices.


  • 4 Limes, juiced
  • 8 cups Chicken Stock

Step 4

Stir in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.


  • 2 tablespoons Butter
  • 14 cup Flour

Step 5

Combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth. Set aside.


  • 12 cup Fresh Cilantro, chopped
  • 6 cups Cooked Chicken, shredded

Step 6

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Ladle 1 cup of the hot cooking liquid into the bowl with the butter/flour mixture and whisk to combine. Add this mixture to the pot. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili with sour cream, crushed tortilla chips, and lime wedges, if desired.
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