White chicken chili with green chiles and white beans

Units

Temperature

Servings

Ingredients

30 ml olive oil
200 g yellow onion, diced
3 garlic, finely chopped
700 g boneless skinless chicken thighs, cut into 2 cm pieces
200 g roasted peeled mild green chiles, drained and diced
300 g corn kernels, fresh or frozen
720 g cannellini or Great Northern white beans, drained; reserve 240 g for mashing the beans with broth
800 ml low-sodium chicken broth
6 g ground cumin
4 g ground coriander
2 g dried oregano
2 g black pepper
7 g fine salt, divided
40 ml lime juice
20 g cilantro, leaves and tender stems chopped

Keep raw chicken and its equipment separate from ready-to-eat food; wash hands and sanitize surfaces. Reserve 240 g beans and blend or mash them smooth with 250 ml of the measured broth.
Heat oil over medium-high. Brown chicken in two batches for 5 to 7 minutes total and remove; it need not yet be cooked through.
Cook onion for 5 minutes. Add garlic, cumin, coriander, oregano, and pepper for 45 seconds.
Add green chiles, remaining broth, whole beans, chicken, and half the salt. Simmer gently for 10 minutes.
Stir in bean puree and corn. Simmer 8 to 12 minutes, scraping the bottom, until creamy and spoon-coating. Check several chicken pieces reach 74°C.
Remove from heat, add lime and cilantro, rest 10 minutes, and adjust salt. If too firm, loosen with broth in 30 ml increments.

Hatch, Anaheim, or poblano chiles are preferred. In Germany, char and peel 170 g green bell pepper plus 30 g seeded jalapeño; it is sweeter and less earthy. In Canada use 200 g drained canned green chiles or roasted fresh Anaheim or poblano.
Cannellini and Great Northern beans interchange by drained weight. German weiße Riesenbohnen need more thorough mashing. Canadian navy beans thicken more strongly, so hold back 30 to 60 ml broth.
Chicken breast replaces thigh by equal weight but is leaner; stop cooking at 74°C. It is not identical in juiciness.

The core has no dairy, but do not claim dairy-free or gluten-free without checking broth and packaged chiles. Cheese, sour cream, or yogurt toppings add milk.
Scaling above 1.5 times requires a larger pot and batch browning.
Cool in shallow containers within 2 hours, refrigerate at 4°C or below, and use within 3 days. Freeze cooled portions for up to 3 months. Reheat only what is needed to a rolling boil and 74°C throughout; store toppings separately.