White Chicken Chili Recipe

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This White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender chicken, creamy white beans, fire-roasted peppers, and a touch of spice. With its rich, velvety texture and layers of savory flavors, this dish is perfect for cool evenings, game nights, or family gatherings. Unlike classic red chili, this recipe uses mild poblano and Anaheim peppers, creating a lighter yet deeply satisfying meal.

Why You’ll Love This White Chicken Chili

Rich & Creamy Texture – The perfect balance of smooth and hearty flavors.
Mild Heat with Layers of Flavor – Roasted peppers add a smoky depth without overpowering spice.
High in Protein & Nutrients – Packed with lean chicken, fiber-rich beans, and fresh herbs.
Easy to Make Ahead & Freeze – Perfect for meal prep or busy weeknights.

Ingredients

For the Chili:

  • 4 Anaheim 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 (adjust to taste)
  • 3 cups low-sodium chicken broth
  • 2 cans (15.8 oz each) great northern beans, drained and rinsed
  • 1 can (15.25 oz) whole kernel corn, drained
  • 2 cups cooked chicken breast or thighs, cubed or shredded
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • Kosher salt and fresh ground black pepper, to taste

For Topping (Optional but Recommended):

  • Monterey Jack or Pepper Jack cheese, shredded
  • Additional chopped cilantro
  • Lime wedges for a fresh, zesty finish
  • Tortilla chips or warm cornbread on the side

Step-by-Step Instructions

Step 1: Roast the Peppers

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
  2. Place the Anaheim or poblano peppers on the baking sheet, leaving space between them.
  3. Roast for 8-10 minutes, then use tongs to flip them and roast for another 8-10 minutes until the skins are blistered and slightly charred.
  4. Transfer the roasted peppers to a cutting board and cover them with an inverted large bowl to steam for 30 minutes.
  5. Once steamed, peel off the skins, remove the stems and seeds, and dice the peppers. Set aside.

Step 2: Build the Flavor Base

  1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
  2. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
  3. Reduce heat to low and stir in the minced garlic, cumin, chili powder, marjoram, and cayenne pepper.
  4. Cook for 1 minute, stirring constantly to release the spices’ aroma.

Step 3: Simmer the Chili

  1. Pour in the chicken broth, then add the beans, corn, and diced roasted peppers.
  2. Stir well and bring to a gentle simmer. Let cook for 10 minutes, allowing the flavors to meld together.

Step 4: Thicken the Chili

  1. Remove 2-3 cups of the chili and blend it using an immersion blender or a stand blender (be sure to remove the center cap of the lid to allow steam to escape).
  2. Return the blended mixture to the pot, stirring to create a thicker, creamier texture.

Step 5: Add the Chicken & Final Touches

  1. Stir in the cooked shredded or cubed chicken and let it heat through for 2-3 more minutes.
  2. Turn off the heat and gently fold in the sour cream and chopped cilantro.

Step 6: Serve & Garnish

  1. Ladle the chili into bowls and top with shredded Monterey Jack cheese, extra cilantro, and a squeeze of fresh lime juice.
  2. Serve with tortilla chips, warm cornbread, or a crusty baguette on the side.

Expert Tips for the Best White Chicken Chili

  • For a shortcut, substitute the fresh roasted peppers with two (7-ounce) cans of diced green chiles.
  • For added depth, blacken the corn in a skillet before adding it to the chili.
  • To adjust spice levels, increase or decrease the cayenne pepper to your taste.
  • For an extra creamy consistency, puree more of the chili before adding the chicken.
  • Use rotisserie chicken for a quicker meal prep option.

Serving Suggestions

  • Pair this White Chicken Chili with a fresh garden salad for a lighter meal.
  • Enjoy with buttermilk cornbread or crispy tortilla chips for extra crunch.
  • Garnish with avocado slices or pickled jalapeños for an extra pop of flavor.

How to Store & Make Ahead

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze: Pour cooled chili into heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm on the stovetop over low heat, stirring occasionally, or microwave at reduced power to prevent curdling the sour cream.

Recipe Variations

  • Spicy Version: Add a diced jalapeño or serrano pepper for extra heat.
  • Dairy-Free Option: Swap out the sour cream for full-fat coconut milk for a creamy yet dairy-free alternative.
  • Vegetarian White Chili: Replace the chicken with extra beans and diced zucchini for a plant-based twist.

Nutrition Facts (Per Serving)

  • Calories: 178 kcal
  • Carbohydrates: 10g
  • Protein: 15g
  • Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 43mg
  • Sodium: 110mg
  • Potassium: 530mg
  • Fiber: 2g
  • Sugar: 5g
  • Vitamin A: 2787 IU
  • Vitamin C: 104 mg
  • Calcium: 45 mg
  • Iron: 1 mg

Final Thoughts

This White Chicken Chili is a deliciously creamy, comforting dish that is bursting with flavor from fire-roasted peppers, tender chicken, and warming spices. Whether you’re making a big batch for meal prep or serving it at a gathering, this recipe is sure to be a hit.

Try it out and let us know in the comments on Facebook how it turned out!

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