The Only White Chicken Chili You’ll Ever Need

Ingredients

• 4 pieces Chicken Leg Quarters (skin on, bone in)
• 2 pieces Poblano Peppers (seeded, cut into large chunks)
• 1 piece Jalapeño (finely diced, seeds removed for less heat)
• 2 medium Gold Potatoes (cut into medium‑sized chunks)
• 1 cup Corn Kernels (fresh kernels removed from cob)
• 1 large Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Olive Oil (extra virgin)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 teaspoon Cumin (ground)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Oregano (dried)
• ½ teaspoon Onion Powder
• 2 cups Whole Milk (full‑fat for richness)
• 1 can (15 oz) White Cannellini Beans (drained and rinsed)
• 1 teaspoon Salt (or to taste)
• ½ cup Shredded Jack Cheese (optional topping)
• ¼ cup Sour Cream (optional topping)
• ¼ cup Red Onion (diced, optional garnish)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)
• 1 tablespoon Lime Juice (freshly squeezed, optional)
• ½ piece Avocado (diced, optional)
• 1 cup Fried Tortilla Chips (optional for serving)

Instructions

1. Poach Chicken Legs

   Place the chicken leg quarters in a large stockpot, cover with cold water, add a pinch of salt, and bring to a gentle simmer over medium heat. Cook for 50 minutes until the internal temperature reaches about 190°F (88°C).

   Time: PT50M

   Temperature: medium simmer

2. Rest Chicken in Broth

   Turn off the heat and let the chicken sit in the hot broth for 20 minutes while you prepare the vegetables. This keeps the meat tender and allows the broth to stay hot.

   Time: PT20M

3. Prepare Vegetables

   While the chicken rests, slice the poblano peppers into large chunks, finely dice the jalapeño, cut the potatoes into medium chunks, remove corn kernels from the cobs, dice the onion, and mince the garlic.

   Time: PT15M

4. Sauté Aromatics

   In a medium saucepan, melt butter with olive oil over medium heat. Add the diced onion and poblano pieces, sprinkle with a pinch of salt, and sauté for 5 minutes until softened.

   Time: PT5M

   Temperature: medium

5. Add Corn, Garlic & Jalapeño

   Stir in the corn kernels, minced garlic, and diced jalapeño. Cook for an additional 2 minutes, stirring frequently.

   Time: PT2M

   Temperature: medium

6. Toast Spices

   Add cumin, black pepper, oregano, and onion powder. Stir continuously for 30 seconds to release their aromas.

   Time: PT0.5M

   Temperature: medium

7. Combine Broth and Potatoes

   Remove the chicken legs and corn cobs from the stockpot. Pour the hot chicken broth into the sauté pan, add the potato chunks, and bring to a gentle boil. Simmer for 15 minutes until potatoes are nearly tender.

   Time: PT15M

   Temperature: medium boil

8. Add Milk and Beans

   Stir in the whole milk and the drained white beans. Heat through for 3–4 minutes.

   Time: PT4M

   Temperature: medium

9. Thicken with Masher

   Using a potato masher, gently crush some of the potatoes and beans against the side of the pot until the chili reaches a slightly thick, velvety consistency. Continue mashing for 2–3 minutes as needed.

   Time: PT3M

   Temperature: medium

10. Return Chicken to Chili

    Shred the rested chicken meat from the bones, discard the bones, and add the shredded chicken back into the pot. Stir to combine and let the residual heat warm the meat for 2 minutes.

    Time: PT2M

    Temperature: off heat

11. Final Seasoning and Serve

    Taste and adjust salt if needed. Ladle the chili into bowls and top with shredded jack cheese, sour cream, diced red onion, cilantro, a squeeze of lime juice, avocado, and fried tortilla chips.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

20g

Fat

8g

Fiber

5g