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An overhead photo of white chicken chili topped with chermoula in a bowl with a spoon. Next to this is a kitchen towel.
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5 from 8 votes

White Chicken Chili

I use 1 full cup of Chermoula—an herby, lemony North African sauce that adds a lovely zing. If you’re the play-it-safe-type, though, start with 1/2 cup and go up from there. And if you plan to make the chili in advance, stir in the chermoula just before serving.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Soup
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 6
Author: Suzy Karadsheh

Ingredients

  • Extra virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 large garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts
  • 6 cups water
  • Kosher salt
  • Ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 to 1 teaspoon Aleppo pepper (or red pepper flakes)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 1/2 cups corn kernels (from about 2 ears of corn, or frozen)
  • 1 lime, juiced (about 2 tablespoons)
  • 1 to 2 jalapeño peppers, finely chopped (seeds removed for less heat)
  • 1/2 to 1 cup 5-Minute Chermoula

Instructions

  • Sauté the onion and garlic. In a large Dutch oven set over medium-high heat, add 2 tablespoons of the olive oil. Once the oil begins to shimmer, add the onion and cook for about 5 minutes, stirring regularly, until soft and fragrant. Stir in the garlic and cook for about 30 seconds, until fragrant.
  • Poach and shred the chicken. Add the chicken breasts and water. Season with a large pinch of salt and black pepper (about 1 teaspoon each). Bring the liquid to a rolling boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot (do not discard the cooking liquid!) and place on a cutting board. Using 2 forks, carefully shred the chicken.
  • Season the broth. To the pot with the cooking liquid, add the chili powder, cumin, paprika, and Aleppo pepper. Stir in the cannellini beans. Use an immersion blender to puree the soup a little bit; you still want some texture here. This will help thicken the chili without adding cream. Add the corn and the shredded chicken. Stir to combine and cook for another 10 to 15 minutes, until everything is warmed through.
  • Finish and serve. Remove from the heat and add the lime juice and jalapeños. Stir in the Chermoula, starting with 1/2 cup and adding more to your liking. Transfer the chili to bowls and serve.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
  • Storage: This chili will keep in your fridge for up to 4 days. Reheat gently over low-medium heat.
  • Nutritional calculation does not include the Chermoula Sauce. 

Nutrition

Calories: 232.2kcal | Carbohydrates: 31.4g | Protein: 25.4g | Fat: 2.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Trans Fat: 0.01g | Cholesterol: 48.4mg | Sodium: 498.5mg | Potassium: 405.1mg | Fiber: 8.6g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 9.3mg | Calcium: 112.7mg | Iron: 4mg

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