White Chicken Chili – Cozy up your evening, with this recipe for White Chicken Chili. It’s an indulgent bowl filled with tender chicken, fragrant spices, and nutritious beans. The epitome of American cuisine. Immerse yourself in this dish where the tangy roasted peppers blend perfectly with the sour cream creating a burst of flavors in every bite!
The first time I tried making this it was on a chilly winter evening. I wanted something unique and incredibly comforting. The moment it was done cooking I knew I had discovered something special. My husband, who is always critical of food took one sip and his eyes widened in delight. My little one? He couldn’t get enough! It instantly became a family favorite.
What makes this White Chicken Chili truly stand out?
What makes this White Chicken Chili stand out? Well, first it’s the Anaheim or poblano peppers that bring a depth of flavor that’s hard to find elsewhere. Combine that with the technique of blending part of the chili for a creamy texture without adding any cream. And let’s not forget about its versatility. Whether you prefer chicken breasts or succulent thighs you’ll always end up with a satisfying result. Finish it off with a dash of Monterey Jack Cheese. You’re in for a culinary experience!
What You Need To Make This White Chicken Chili Recipe?
Anaheim or Poblano Peppers: Not just any peppers, these varieties bring a mild yet flavorful heat that acts as the backbone of this chili. When roasted, they adopt a smoky character that elevates the entire dish.
Great Northern Beans: A star in their own right, these beans aren’t just filler. They have a firmness that holds up beautifully in the chili, and their subtle nutty taste complements the robust flavors.
Fresh Cilantro: It’s not just a garnish. This herb introduces a refreshing, citrusy zing that balances the chili’s richness. If you’ve ever felt a dish tasted ‘complete’, it’s often thanks to touches like these.
Olive Oil: The heart-healthy oil not only aids in sautéing but also introduces a subtle fruity note, which acts as a delicate undertone in our chili.
Sweet Onion and minced Garlic: This dynamic duo forms the aromatic base. The sweet onion caramelizes beautifully, while the garlic brings its signature pungency, creating a layered flavor profile.
Spices: Cumin, chili powder, marjoram (or oregano), and cayenne pepper aren’t just here to add heat. They create a tapestry of flavors, from earthy to spicy, making every bite a journey.
Sour Cream: This isn’t just about creaminess. The tangy nature of sour cream adds a delightful contrast, creating a balance in the bowl.
Monterey Jack Cheese: If you opt for this, you’re in for a treat! This cheese melts gloriously, adding a gooey richness and a slight sharpness, making it the crown of our chili masterpiece.
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Steps To Make White Chicken Chili:
Step 1: To begin preheat your oven to 400 degrees. Prepare a baking sheet by lining it with foil. Arrange the peppers, on the sheet. Roast them until they become charred. After roasting allow the peppers to steam as this will make peeling them easier. Once steamed, dice the peppers into pieces. Set them aside.
Step 2: Next in a pot heat up some olive oil and sauté the onions until they become soft and translucent. Once they reach this stage add in the spices. Enjoy the aroma that fills your kitchen!
Step 3: Now it’s time to pour in the broth, beans, corn, chicken, and those wonderful roasted peppers into the pot. Allow everything to simmer together so that all the flavors can blend harmoniously.
Step 4: Here’s a little trick for you; Take out a portion of chili from the pot. Blend it until it becomes creamy. This will give your chili a texture that’s simply dreamy! Return this blended chili back into the pot. Let it heat up slightly.
Step 5: To finish off your creation stir in some sour cream and cilantro. Season it according to your taste preferences before serving it piping hot with a sprinkle of cheese and an extra garnish of cilantro, on top. Absolutely scrumptious!
Tip:
To add a layer of flavor you might want to try making your chicken stock rather than using store-bought chicken broth. Simmering chicken bones along, with herbs, onions, carrots, and celery will give you a flavorful foundation, for your White Chicken Chili. It requires a bit of time. The end result is worth it as each spoonful becomes even more comforting and unforgettable!
Frequently Asked Questions:
Can I use a different type of bean?
Sure you can definitely try using a variety of beans if you prefer. However, it is worth noting that Great Northern Beans are often recommended due, to their texture and mild flavor.
How can I store leftovers?
To store any leftovers simply place them in an airtight container. Keep it refrigerated. They should stay fresh for 3 to 4 days. Interestingly many people find that the flavors develop further and it tastes better when enjoyed the following day!
Can this be made in a slow cooker?
If you’d like to make this dish using a slow cooker here’s what you can do; start by sautéing the onions and garlic in a pan. Once they’re nicely cooked, transfer everything to the slow cooker. Let it cook on low heat for about 6 to 8 hours.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
White Chicken Chili Recipe
Ingredients
- 4 Anaheim or poblano peppers
- 1 ½ tbsp olive oil
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp marjoram or oregano
- ⅛ tsp ground cayenne pepper
- 3 c low sodium chicken broth
- 2 15.8 oz cans great northern beans, drained and rinsed
- 1 15.25 oz can whole kernel corn, drained
- 2 c cooked cubed or shredded chicken (breasts or thighs)
- ½ c sour cream
- ¼ c fresh cilantro chopped
- Kosher salt and fresh ground black pepper to taste
- Monterey Jack Cheese or Pepper Jack Cheese for topping optional
Instructions
- Roasted Peppers: Preheat the oven to 400°F. Place the peppers on a baking sheet lined with foil. Roast them for 8 to 10 minutes then flip and roast for another 8 to 10 minutes. Let them steam under a bowl for 30 minutes. Once steamed remove the stems, peel off the skin, dice them and set aside.
- Sautéing the Base: In a pot heat some olive oil over medium heat. Add onions and cook until they become soft. Then add garlic, cumin, chili powder, marjoram and cayenne pepper. Cook everything together for a minute.
- Adding the Main Ingredients: Pour in chicken broth into the pot. Add beans, corn kernels, cooked chicken pieces and the roasted peppers. Let everything simmer together for 10 minutes.
- Take out around 2 to 3 cups of chili from the pot. Blend it until smooth. Pour this mixture back into the pot. Heat it through for 2 to 3 minutes.
- Turn off the heat on your stove. Stir in some sour cream and cilantro into the chili mixture. Season it with salt and pepper according to your taste preferences. Serve it with cheese on top along, with extra cilantro if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
