White Chicken Chili
Why This Recipe Works
We found not one but three solutions to bland chicken chili recipes: To fix watery sauce, we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.