White Chicken Chili Recipe

This White Chicken Chili recipe is a creamy, flavorful, and healthy twist on traditional chili. Made with roasted Anaheim or poblano peppers, tender chicken, white beans, and a blend of spices, this easy, one-pot meal is perfect for busy weeknights. With options for a vegetarian version or added spice, it’s customizable to your taste. Ready in under an hour, this low-sodium white chicken chili is perfect for meal prep and can be served with a variety of toppings like sour cream, cilantro, and cheese. Learn how to make the best homemade white chicken chili with simple ingredients and bold flavors!

Ingredients

• 4 Anaheim peppers or poblano peppers
• 1 ½ tablespoons olive oil
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon marjoram or oregano
• ⅛ teaspoon ground cayenne pepper
• 3 cups low-sodium chicken broth
• 2 (15.8-ounce) cans great northern beans, drained and rinsed
• 1 (15.25-ounce) can whole kernel corn, drained
• 2 cups cooked, cubed or shredded chicken breasts or thighs
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper to taste
• Shredded Monterey Jack cheese or Pepper Jack cheese (optional)

Instructions

1. Roast the Peppers
   Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. Place the Anaheim or poblano peppers on the sheet, ensuring they have space between them. Roast for 8-10 minutes, then flip them and roast for an additional 8-10 minutes.
2. Steam and Peel the Peppers
   Once roasted, place the peppers on a cutting board and cover them with a large bowl to steam for 30 minutes. After steaming, cut off the stems, peel the skins, and discard them. Dice the roasted peppers and set aside.
3. Sauté Vegetables and Spices
   Heat the olive oil in a Dutch oven or large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram (or oregano), and cayenne pepper. Stir constantly for 1 minute to enhance the flavors.
4. Simmer the Chili
   Add the chicken broth, rinsed beans, drained corn, and diced roasted peppers to the pot. Bring the mixture to a simmer and cook for about 10 minutes.
5. Blend and Combine
   Remove 2-3 cups of the chili and use an immersion blender or stand blender to puree the mixture. Return the blended chili to the pot and add the cooked chicken. Heat the chili for an additional 2-3 minutes until everything is well combined and heated through.
6. Finish and Serve
   Turn off the heat and stir in the sour cream and chopped cilantro. Reserve some cilantro for garnish. Season with kosher salt and black pepper to taste. Ladle the chili into bowls and top with shredded Monterey Jack cheese and extra cilantro for garnish if desired.

Tips

• Roast the Peppers Thoroughly: Roasting and steaming the peppers adds a smoky, rich flavor to the chili.
• Adjust the Heat: Use more cayenne pepper or a hotter pepper if you prefer a spicier chili.
• Blending Option: You can puree the chili to your desired consistency, adding more or less for a thicker or smoother texture.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days, and it freezes well for up to 3 months.

Variations and Substitutions

• Beans: Swap great northern beans for white beans, cannellini beans, or navy beans.
• Chicken: Use leftover rotisserie chicken, or substitute with turkey for a leaner option.
• Cheese: For a spicy kick, use shredded Pepper Jack cheese instead of Monterey Jack.
• Vegetarian Option: Omit the chicken and use vegetable broth for a vegetarian version of this chili.

FAQs

Can I use canned chicken?
Yes, canned chicken is a convenient substitute. Just make sure to drain and shred it before adding it to the chili.

Can I make this chili ahead of time?
Absolutely! White chicken chili tastes even better after the flavors have had time to meld together. Make it a day ahead and store it in the fridge or freeze it for later.

Can I use a different type of pepper?
Yes, if you can’t find Anaheim or poblano peppers, try using bell peppers, jalapeños for heat, or even hatch chiles for a unique flavor.

Serving Suggestions

• Serve this chili with cornbread or crispy tortilla chips for dipping.
• Top with a dollop of sour cream, a sprinkle of shredded cheese, and a handful of fresh cilantro for a refreshing garnish.
• Pair with a side salad or grilled vegetables to balance the rich, creamy texture of the chili.

Why You’ll Love This Recipe

• Creamy and Flavorful: The blend of roasted peppers, cumin, and sour cream creates a smooth, comforting chili.
• Customizable: Easy to adjust for your taste preferences with spice level and ingredient swaps.
• Quick and Easy: Made in one pot and ready in less than an hour, making it perfect for busy weeknights.
• Healthy: Packed with protein from chicken and beans, and it’s low in sodium with the use of homemade or low-sodium broth.

Enjoy this hearty White Chicken Chili for a comforting meal that’s perfect for any occasion!

White Chicken Chili Recipe

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Ingredients

• 4 Anaheim peppers or poblano peppers

• 1 ½ tablespoons olive oil

• 1 medium sweet onion, chopped

• 2 cloves garlic, minced

• 1 ½ teaspoons ground cumin

• 1 teaspoon chili powder

• ½ teaspoon marjoram or oregano

• ⅛ teaspoon ground cayenne pepper

• 3 cups low-sodium chicken broth

• 2 (15.8-ounce) cans great northern beans, drained and rinsed

• 1 (15.25-ounce) can whole kernel corn, drained

• 2 cups cooked, cubed or shredded chicken breasts or thighs

• ½ cup sour cream

• ¼ cup chopped fresh cilantro

• Kosher salt and freshly ground black pepper to taste

• Shredded Monterey Jack cheese or Pepper Jack cheese (optional)

Directions

• Roast the Peppers
• Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. Place the Anaheim or poblano peppers on the sheet, ensuring they have space between them. Roast for 8-10 minutes, then flip them and roast for an additional 8-10 minutes.
• Steam and Peel the Peppers
• Once roasted, place the peppers on a cutting board and cover them with a large bowl to steam for 30 minutes. After steaming, cut off the stems, peel the skins, and discard them. Dice the roasted peppers and set aside.
• Sauté Vegetables and Spices
• Heat the olive oil in a Dutch oven or large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram (or oregano), and cayenne pepper. Stir constantly for 1 minute to enhance the flavors.
• Simmer the Chili
• Add the chicken broth, rinsed beans, drained corn, and diced roasted peppers to the pot. Bring the mixture to a simmer and cook for about 10 minutes.
• Blend and Combine
• Remove 2-3 cups of the chili and use an immersion blender or stand blender to puree the mixture. Return the blended chili to the pot and add the cooked chicken. Heat the chili for an additional 2-3 minutes until everything is well combined and heated through.
• Finish and Serve
• Turn off the heat and stir in the sour cream and chopped cilantro. Reserve some cilantro for garnish. Season with kosher salt and black pepper to taste. Ladle the chili into bowls and top with shredded Monterey Jack cheese and extra cilantro for garnish if desired.