White Chicken Chili
A Mediterranean-style white chicken chili with Chermoula, a bright and herby North African sauce. This deeply satisfying soup is filled with lean protein and has a delicious creaminess with no dairy involved!The origins of white chicken chili are not Mediterranean but southwestern American, evolving in the 1980s as a lighter alternative to traditional chili con carne, which uses beef and kidney beans. However, adapting it with Mediterranean-style flavors such as lemon, garlic, olive oil, and herbs creates a lovely bridge to the familiar tastes of home. The use of cannellini beans enhances the creaminess naturally, while the inclusion of lime juice and fresh jalapeños adds a crucial acidity and subtle heat that harmonizes well with the chicken’s mildness. This melding of ingredients and techniques is reminiscent of the Mediterranean’s preference for balanced, healthy meals eaten communally and with fresh bread to soak up the delicious broth.
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.
