This White Chicken Chili Recipe blends smoky poblano peppers, tender chicken, creamy beans, corn, and a hint of spice, all finished with tangy sour cream and fresh cilantro for a hearty, cozy bowl of comfort.
So, picture this: it’s a Sunday afternoon, it’s raining (because of course it is), and I’m in that weird space between wanting to binge-watch Netflix all day and actually making something hearty for dinner. I mean, you can only eat so many snacks before your body starts to crave something real, right?
I did the whole fridge-stare thing—you know, where you open the door, blank out, and hope food magically appears. Instead, I spotted some leftover rotisserie chicken, a couple of poblanos I’d completely forgotten about, and a can of beans that’s been sitting there since, like, last fall.
Boom. White Chicken Chili.
It wasn’t some grand plan, but man, it hit the spot. It was creamy, hearty, had just the right amount of heat, and was basically the food equivalent of a warm hug. I ate two bowls. No regrets.
And now? This White Chicken Chili Recipe has become a staple—especially on cold nights or days when I just want to feel cozy without doing too much. It’s easy, flavorful, and one of those recipes where you can’t help but go back for seconds (and thirds… but who’s counting?).
Why You’ll Love This White Chicken Chili Recipe?
Okay, here’s why this chili is about to become your go-to comfort meal:
- It’s ridiculously hearty without being heavy. Creamy beans, juicy chicken, and smoky roasted peppers—what’s not to love?
- Balanced flavors. It’s creamy, slightly smoky, with a little zing from lime and cilantro, and a gentle kick of spice.
- One pot = fewer dishes. Enough said.
- Totally customizable. Pile on the toppings. Make it spicier. Go dairy-free. It’s your chili.
- It’s even better the next day. Seriously, the flavors get all cozy overnight.
Whether you’re meal-prepping for the week or feeding a crowd on game day, this White Chicken Chili’s got you covered.
Ingredient Notes:
Most of this stuff? Pantry staples. And anything you don’t have? Easy swaps.
The Flavor Base:
- Anaheim or Poblano Peppers (4): Roasted for that deep, smoky flavor. Not super spicy—just flavorful.
- Olive Oil (1 ½ tbsp): To sauté the onions and spices.
- Sweet Onion (1, chopped): Gives a subtle sweetness to balance the heat.
- Garlic (2 cloves, minced): Because garlic makes literally everything better.
- Ground Cumin (1 ½ tsp): That warm, earthy flavor that makes chili, well, chili.
- Chili Powder (1 tsp): Adds smokiness and just a hint of spice.
- Marjoram or Oregano (½ tsp): Adds a fresh, herbal note.
- Cayenne Pepper (⅛ tsp): For a gentle kick—add more if you’re feeling bold.
The Hearty Stuff:
- Low-Sodium Chicken Broth (3 cups): A flavorful base to tie everything together.
- Great Northern Beans (2 cans, drained & rinsed): Creamy and mild—perfect for chili.
- Whole Kernel Corn (1 can, drained): Adds a little sweetness and crunch.
- Cooked Chicken (2 cups, cubed or shredded): Rotisserie chicken, leftover grilled chicken—whatever’s easy.
The Creamy Finish:
- Sour Cream (½ cup): Makes it creamy with a touch of tang.
- Fresh Cilantro (¼ cup, chopped): Adds brightness and a pop of color.
- Kosher Salt & Fresh Ground Black Pepper: To taste—adjust as you go.
- Monterey Jack or Pepper Jack Cheese: Optional, but come on—melted cheese makes everything better.
Pro Tip: If you’re short on time, swap the roasted peppers for canned green chiles. But if you’ve got time? Roast the peppers. It’s 100% worth it.
How To Make White Chicken Chili?
Let’s break it down—because this is way easier than it looks.
Step 1. Roast the Peppers
Preheat your oven to 400°F. Place the poblanos (or Anaheims) on a foil-lined baking sheet and roast for about 8-10 minutes per side until the skins are blistered and charred.
Once roasted, trap the steam by covering the peppers with a bowl or throwing them into a zip-top bag. Let them steam for 30 minutes—this makes the skins super easy to peel. Peel, dice, and set aside.
Lazy day? Use canned green chiles. No one will judge.
Step 2. Build That Flavor Base
In a big ol’ Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent—about 5 minutes.
Stir in the garlic, cumin, chili powder, marjoram/oregano, and cayenne pepper. Cook for another minute or two until everything smells amazing.
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Step 3. Bring It All Together
Pour in the chicken broth, then add the beans, corn, shredded chicken, and those beautiful roasted peppers. Give it all a stir and let it simmer for about 10 minutes.
Now here’s the creamy chili hack: ladle out about 2-3 cups of the chili, toss it into a blender, and blend until smooth. Pour it back into the pot. This thickens the chili without needing cream or flour.
Step 4. Finish Strong
Turn off the heat. Stir in the sour cream and chopped cilantro. Taste it—does it need more salt? A squeeze of lime? Adjust as needed.
I like mine with a little extra cilantro and an unapologetic amount of cheese, but hey, you do you.
Step 5. Top It, Serve It, Love It
Spoon the chili into big bowls and go wild with toppings. Cheese, avocado slices, tortilla strips, more cilantro—whatever makes your heart happy.
Grab a spoon. Dig in. You deserve this.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Yep, it freezes like a dream. Skip the sour cream before freezing—add it when you reheat. Lasts up to 3 months.
- Reheat: Warm it on the stove over medium heat. Too thick? Add a splash of broth or water.
Pro Tip: It actually tastes better the next day. It’s like all the flavors had a sleepover and got extra cozy.
Variations and Substitutions:
This White Chicken Chili is super flexible—here’s how to tweak it:
- Want More Heat? Add diced jalapeños or more cayenne. Or a dash of hot sauce right at the end.
- Go Veggie: Skip the chicken and toss in extra beans or diced sweet potatoes.
- Creamier Vibes: Blend more of the chili or stir in cream cheese for extra richness.
- Dairy-Free? Swap the sour cream for coconut cream or a dairy-free yogurt.
- Change Up the Protein: Turkey, ground chicken, even leftover pork—this chili plays well with others.
What to Serve with White Chicken Chili?
While this chili’s hearty enough to stand alone, here are a few sides that take it up a notch:
- Tortilla Chips or Cornbread: Because dipping is half the fun.
- Avocado Slices or Guacamole: Creamy, cool, and balances the spice.
- Lime Wedges: A squeeze of fresh lime changes the game.
- Simple Green Salad: To pretend you’re eating healthy.
- Pickled Jalapeños: For an extra tangy kick.
Frequently Asked Questions:
Is white chicken chili supposed to be spicy?
Not necessarily. This version has a mild kick, but you can adjust the heat based on your vibe. More cayenne = more fire.
Can I make this in a slow cooker?
100%! Just dump everything (except the sour cream and cilantro) into your slow cooker and cook on low for 4-6 hours. Stir in the sour cream and cilantro right before serving.
Can I freeze it?
Totally. Just hold off on adding the sour cream before freezing. When you’re ready to reheat, stir it in at the end.
And there you have it—creamy, smoky, slightly spicy White Chicken Chili that’s perfect for cozy nights in, game days, or basically anytime you want a bowl of something hearty and delicious.
If you make it, let me know what you think! Did you go extra spicy? Throw in some bacon? Or maybe top it with a mountain of cheese (because same)? Drop a comment—I’m always here for a good chili chat.
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
