Name: White Chicken Chili Recipe
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)

Description

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

Preheat your oven to 400°F and line a baking sheet with foil.
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.
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.
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.
Add the chicken and cook for 2–3 more minutes until heated through.
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.

Notes

- 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.