White Chicken Chili Recipe

If you’re looking for a comforting dish that’s hearty, flavorful, and a refreshing change from traditional red chili, this White Chicken Chili recipe is the perfect choice. Made with roasted Anaheim or poblano peppers, tender chicken, white beans, corn, and a creamy sour cream base, this chili is rich, savory, and full of depth. It’s an easy recipe that works beautifully for weeknight dinners, family gatherings, or even cozy parties.

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 fresh cilantro, chopped
• Kosher salt and black pepper to taste
• Monterey Jack or Pepper Jack cheese for topping (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Place peppers on the baking sheet and roast for 8–10 minutes per side until skins blister. Remove from the oven, cover with a bowl, and let steam for 30 minutes. Peel, remove stems, and dice.
3. Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until soft. Lower heat and stir in garlic, cumin, chili powder, marjoram, and cayenne. Cook for 1 minute, stirring constantly.
4. Pour in chicken broth, beans, corn, and diced peppers. Simmer for 10 minutes. Remove 2–3 cups of the chili and blend until smooth, then return to the pot.
5. Add the chicken and cook for 2–3 more minutes until heated through.
6. Turn off the heat, stir in sour cream and cilantro, and season with salt and pepper. Garnish each serving with shredded cheese and extra cilantro.

Serving and Storage Tips

• Serving: Ladle the chili into bowls and top with shredded Monterey Jack or Pepper Jack cheese, fresh cilantro, and a squeeze of lime juice. Pair it with cornbread, tortilla chips, or a crusty baguette for a complete meal. For added freshness, top with diced avocado or thinly sliced jalapeños.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors intensify overnight, making it even tastier the next day.
• Freezing: White Chicken Chili freezes well for up to 3 months. Allow it to cool completely before freezing in freezer-safe containers or bags.
• Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave until warmed through. If the chili thickens, add a splash of chicken broth or water to loosen it.
• Meal Prep: This recipe is great for preparing ahead. Roast the peppers, cook the chicken, and chop the vegetables the day before to save time when cooking.

Variations

1. Spicy White Chicken Chili – Add diced jalapeños, serrano peppers, or extra cayenne pepper. Swap Monterey Jack for Pepper Jack cheese for an extra kick.
2. Creamier Version – Stir in 4 ounces of softened cream cheese or ½ cup heavy cream along with the sour cream for a richer texture.
3. Slow Cooker White Chicken Chili – Combine all ingredients (except sour cream and cilantro) in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in sour cream and cilantro before serving.
4. Turkey White Chili – Replace the chicken with leftover shredded turkey, making it a perfect dish for after Thanksgiving.
5. Vegetarian White Chili – Omit the chicken and use extra beans such as cannellini or navy beans. Add mushrooms, zucchini, or roasted cauliflower for added heartiness.
6. Green Chile White Chicken Chili – Use canned diced green chilies instead of roasting peppers for a quicker version.
7. Cheesy White Chicken Chili – Add 1–2 cups of shredded cheese directly into the pot for a cheesy, melty base.
8. Low-Carb White Chicken Chili – Leave out the corn and add chopped zucchini or riced cauliflower for a keto-friendly version.
9. White Chicken Chili with Rice – Stir in cooked white rice or brown rice for a more filling, one-pot meal.
10. White Chicken Chili with Quinoa – Add cooked quinoa for a protein boost and slightly nutty flavor.

FAQs

1. Can I make White Chicken Chili ahead of time?
Yes, it tastes even better the next day as the flavors meld. Simply store it in the fridge and reheat before serving.

2. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a time-saving shortcut that adds extra flavor to this recipe.

3. How can I thicken White Chicken Chili?
Blend part of the beans and broth with an immersion blender, or add a little cream cheese to thicken.

4. Can I use canned green chilies instead of roasting peppers?
Yes, canned green chilies work perfectly if you want to save time.

5. Is this recipe spicy?
Not overly. Anaheim and poblano peppers are mild, but you can adjust the heat with cayenne, jalapeños, or hot sauce.

6. Can I freeze White Chicken Chili?
Yes, it freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

7. Can I make this dairy-free?
Yes, skip the sour cream or use a dairy-free alternative like cashew cream or coconut milk.

8. What can I serve with White Chicken Chili?
Cornbread, tortilla chips, rice, or a side salad pair wonderfully with this dish.

9. Can I use different beans?
Yes, cannellini beans or navy beans work just as well as great northern beans.

10. How do I make it extra creamy?
Adding cream cheese, heavy cream, or blending more of the beans will give you a creamier texture.

This White Chicken Chili recipe is a cozy, creamy, and satisfying dish that’s simple to prepare yet packed with flavor. With its roasted peppers, tender chicken, and hearty beans, it’s a great alternative to traditional red chili and sure to become a family favorite. Whether you’re serving it for a casual weeknight meal or a party, this easy recipe will warm everyone’s hearts and bellies.

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