Chilicon-Caucasian

This white chicken chili (called ‘Chilicon-Caucasian’ because it skips the red tomatoes and beef) is pure comfort with a bright Southwestern edge. Diced chicken breast and cannellini beans anchor the pot, while tomatillos, Ro-Tel, and green chilies bring the sharp green-chili flavor typical of New Mexico-style chili verde.

The technique has a smart order of operations. Searing the chicken first builds flavor, then setting it aside lets the shallots and garlic soften without competing with the meat. Tomatillos, fire-roasted tomatoes, and green chilies simmer with the broth for 20 minutes, just long enough to mellow the raw-chili bite. Chicken and beans come back in at the end so they stay tender rather than overcooked. A splash of fresh lime juice right before serving brightens the whole pot and keeps the chili from tasting heavy.

Chef Tips

• Dice the chicken small (about ½ inch). It cooks quickly and stays juicy when added back at the end.
• Crush the coriander seeds fresh rather than using pre-ground. The aroma is noticeably brighter.
• Don’t skip the lime. The acid is what balances the starchy beans and cuts the creamy broth.
• For the crockpot method, cut the chicken a bit larger so it doesn’t shred completely during the long cook.

Variations

• Top with avocado slices, sour cream, fresh cilantro, or crushed tortilla chips.
• Swap cannellini for great Northern or navy beans for a slightly different texture.
• Add a diced jalapeño or poblano pepper for more heat and char.