Fresh Tomato White Chili
White chicken chili with fresh tomatoes, white kidney beans, and mild green chiles, simmered with cumin and a pinch of clove. A bright 30-minute hybrid landing between red and white chili.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis white chili bends the rule that white chili contains no tomato by using a generous four cups of fresh chopped tomatoes alongside the cannellini beans and shredded chicken. The result lands somewhere between traditional red chili and a true white chili, with the tomato bringing brightness and acidity without the heaviness of a canned tomato sauce base.
The mild green chiles provide background heat rather than aggressive spice, while a pinch of ground cloves in the blend gives the broth an unexpected warmth that’s hard to identify but impossible to miss. The teaspoon of sugar tames any acid edge from the fresh tomatoes.
This comes together in 30 minutes from start to finish, which makes it a real weeknight option. Use rotisserie chicken to skip the protein cook step entirely. Garnish with sour cream, shredded cheddar, and cilantro.
Kitchen Tips
- Use ripe, in-season tomatoes; out-of-season tomatoes lack the acidity and sweetness this chili leans on.
- Don’t skip the pinch of cloves; it sounds odd in a chili but adds a warmth that distinguishes this from generic versions.
- Rinse the canned white beans well to remove excess sodium and starchy canning liquid.
- Make it a day ahead if you can. The chili tastes even better the next day after the spices have melded into the broth.
Variations
- Use shredded turkey instead of chicken; great for using up post-Thanksgiving leftovers.
- Stir a cup of fresh corn kernels in with the beans for extra sweetness and texture.
- Swap great northern or pinto beans for the cannellini if that’s what’s in the pantry.
Ingredients
Directions
Core and coarsely chop tomatoes (makes about 4 cups); set aside.
In a large saucepan, heat oil until hot.
Add onion. Cook, stirring occasionally, until tender, about 5 minutes.
Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes.
Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes.
Add chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 minutes.
Add beans and chicken; cook until hot, about 5 minutes.
Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro, if desired.
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