Superb White Chili with Chicken

This white chili trades the usual tomato-and-beef formula for something lighter and brighter. White beans, cubes of chicken breast and sweet white corn simmer with tomatillos, green chilies, garlic and cumin into a mild chili with a gentle Southwestern warmth.

The finish is what makes it sing. Stirring in fresh lime juice and a big handful of cilantro right before serving keeps the flavors vivid and tangy, a fresh counterpoint to the cozy beans and chicken.

It comes together fast, with a short simmer once everything’s in the pot. Set out a garnish bar of chopped red onion, grated Monterey Jack, sliced jalapeños and chunks of avocado, and let everyone build their own bowl.

Chef Tips

• Add the lime juice and cilantro at the very end, off the heat. Cooking them dulls their bright, fresh flavor.
• Mash some of the white beans against the side of the pot to thicken the chili into a creamier texture without any dairy.
• Don’t overcook the chicken. Cubed breast turns tough if it simmers too hard or too long.
• The tomatillos are optional but add a pleasant tartness, so use them when you can find them.

Variations

• Use rotisserie or leftover cooked chicken to make it even quicker.
• Stir in a little cream cheese or sour cream for a richer, creamier chili.
• Top with crushed tortilla chips for crunch, or add a diced jalapeño to the pot for more heat.