White Chicken Chili Straight Out of a Magazine

Ingredients

• 1 pound Bone‑in chicken thighs (skin on, cut into 2‑inch pieces)
• 1 pound Chicken drumsticks (bone‑in, cut into pieces)
• 0.5 pound Chicken wings (bone‑in)
• 1 pound Chicken breast (skinless, cut into bite‑size cubes)
• 2 tablespoons Canola oil (for sautéing)
• 1 large Yellow onion (diced)
• 1 Poblano pepper (seeded and diced)
• 2 Jalapeño peppers (seeded and minced (adjust heat to taste))
• 2 Celery stalks (chopped)
• 1 medium Carrot (peeled and diced)
• 4 Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Mexican chili powder
• 1 teaspoon Paprika
• 1 teaspoon Mexican oregano
• 4 cups Chicken stock (low‑sodium)
• 1 15‑ounce can Canned black beans (drained and rinsed)
• 0.5 Green cabbage (shredded)
• 1 Avocado (sliced for garnish)
• 1 Lime (cut into wedges)
• 4 Radishes (thinly sliced for garnish)
• 4 tablespoons Sour cream (for topping)
• 2 tablespoons Green onions (chopped for garnish)
• 6 Corn tortillas (warmed for serving)

Instructions

1. Chop the vegetables

   Dice the onion, seed and dice the poblano, mince the jalapeños, chop the celery and carrot, and mince the garlic cloves.

   Time: PT5M

2. Sauté the sofrito

   Heat the canola oil in the Dutch oven over medium heat. Add the onion, poblano, jalapeños, celery, carrot and garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add the spices

   Stir in the cumin, Mexican chili powder, paprika and Mexican oregano. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium heat

4. Brown the bone‑in chicken

   Add the thigh, drumstick and wing pieces to the pot. Brown on all sides, about 10 minutes, until a deep caramel color forms.

   Time: PT10M

   Temperature: Medium‑high heat

5. Brown the chicken breast cubes

   Add the cubed chicken breast to the pot and sear for 5 minutes, just until lightly browned.

   Time: PT5M

   Temperature: Medium‑high heat

6. Simmer the chili

   Pour in the chicken stock, stir, and bring to a gentle boil. Reduce heat to a simmer and cook uncovered for 20 minutes, allowing the flavors to meld and the meat to become tender.

   Time: PT20M

   Temperature: Simmer

7. Add beans and cabbage

   Stir in the drained beans and shredded cabbage. Continue to simmer for another 5 minutes until the cabbage softens slightly.

   Time: PT5M

   Temperature: Simmer

8. Finish and serve

   Taste and adjust salt if needed. Ladle the chili into bowls and top with sour cream, sliced avocado, lime wedges, radish slices, chopped green onions and warm corn tortillas on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

8g

Ingredient Substitutions

• Instead of Bone‑in chicken thighs: boneless skinless chicken thighs
• Instead of Chicken drumsticks: boneless chicken breast
• Instead of Chicken breast: boneless chicken thighs
• Instead of Canola oil: vegetable oil, olive oil
• Instead of Yellow onion: white onion
• Instead of Poblano pepper: anaheim pepper
• Instead of Jalapeño peppers: serrano pepper
• Instead of Celery stalks: carrot
• Instead of Carrot: parsnip
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Ground cumin: cumin seeds (1 tsp, toasted)
• Instead of Mexican chili powder: regular chili powder
• Instead of Paprika: smoked paprika (½ tsp)
• Instead of Mexican oregano: regular oregano
• Instead of Chicken stock: water + bouillon cube
• Instead of Canned black beans: pinto beans, kidney beans
• Instead of Green cabbage: savoy cabbage
• Instead of Avocado: guacamole
• Instead of Lime: lemon
• Instead of Radishes: jicama strips
• Instead of Sour cream: Greek yogurt
• Instead of Green onions: chives
• Instead of Corn tortillas: flour tortillas

Equipment Needed

• Dutch oven (6‑quart)
• Chef's knife
• Cutting board
• Wooden spoon or heat‑proof spatula
• Measuring spoons
• Measuring cups
• Can opener
• Serving bowls
• Immersion blender (optional) (optional)

Critical Steps — Do Not Skip

• Sautéing the sofrito to develop flavor
• Browning the bone‑in chicken for caramelization
• Simmering long enough for the meat to become tender

Chef Tips from the Video

• For extra depth, add a splash of dark beer or a teaspoon of cocoa powder with the spices
• Toast the cumin and oregano briefly before adding to the sofrito for a nuttier aroma

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days

Freezer: Freeze in freezer‑safe bags for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The chili tastes even better the next day; refrigerate and reheat gently
• Portion and freeze individual servings for quick meals

Frequently Asked Questions