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White Chicken Chili Β»

Michael Lasher: Grand Rapids MI Ranger
White Chicken Chili


2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 can mild green chiles
2 medium poblano peppers, chopped
1 large shallot chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Avacado for Topping
Queso Fresco for topping


Sautee the shallot and garlic in the canola oil.
Add the peppers.
Add all of the seasonings and toast for 1-2 minutes.
Add chicken broth and beans.  Bring to boil then simmer for 15-20 minutes.
Add shredded chicken.  Cook for additional 5 minutes.
Top with queso fresco, sour cream and diced avocado.

This works because the Cigar City Collab beer has so many layers of flavor and this pairing plays with that strength.  The earthy peppers work well together and the creamy cheese and cream help to contrast the spicy element of the beer/food.  The avocado adds a final touch of texture complexity and fresh nutty flavor.