White Chicken Chili

Name: White Chicken Chili Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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 chicken thighs; ½ cup sour cream; ¼ cup chopped fresh cilantro; Kosher salt and fresh ground black pepper; Monterey Jack Cheese or Pepper Jack Cheese (optional)

October 27, 2024 by Beth Pierce 89 Comments

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This White Chicken Chili combines Great Northern beans, rotisserie chicken, sweet corn, poblano and Anaheim peppers, onions, garlic, and a perfect blend of spices into a wholesome, soul-warming chili.

Top this chili with cheese, jalapeno slices, cilantro, and tortilla strips. It is a delicious and fun change from the traditional beef chili.

This white chicken chili recipe is not only healthy, but it’s also incredibly flavorful. Made with fresh ingredients and packed with protein, it’s the perfect cozy and satisfying meal for any occasion.

This chili is one of our favorites. It comes together quickly using already-cooked rotisserie chicken, leftover chicken, or leftover turkey. For the most flavorful chili, I roast the peppers first, then steam them in a bag or bowl. I cut the top off the stem, removing most of the seeds. Then, I chop them and add them to the chili, which adds so much flavor.

If you like this flavor-packed chili, try my tortellini soup, crock pot chili, navy bean soup, and crock pot chicken tortilla soup. They will all warm your bones and your soul.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Vegetables: anaheim or poblano peppers
Oil: olive, vegetable, or canola
Seasonings: ground cumin, chili powder, dried marjoram or oregano, cayenne pepper, fresh cilantro, salt and freshly ground black pepper
Chicken broth: preferably low-sodium
Beans: Any white beans, such as Great Northern beans, white navy beans, white kidney beans, or cannellini beans, will work with this recipe.
Cooked chicken: Rotisserie chicken works great for this recipe, but any shredded or cubed cooked chicken will also work.
Cheese: Monterey Jack and Pepper Jack or a Mexican blend

How to make White Chicken Chili

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil. Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Meanwhile, shred the chicken with two forks and chop the onion. Then, using tongs, carefully flip them and roast them for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them for 30 minutes. Cut the stems off, peel the peppers, and discard the skins. Dice the peppers and set them aside for a few minutes.

Roast the Anaheim or poblano peppers for about 20 minutes or until blistered.

Then, heat a little oil in a Dutch oven or heavy pot over medium-high heat. Now add the onion and cook for a few minutes. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Then cook for about 1 minute, stirring constantly.

Add the chicken broth, beans, corn, and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili using an immersion or stand blender to puree the chili. Add the pureed chili to the pot and heat for 2-3 more minutes. Add the chicken and simmer for a few more minutes.

Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for garnishing each bowl. Ladle the chili into bowls, top with shredded Monterey Jack Cheese and chopped cilantro, and serve with lime wedges.

Top this chili with cheese, jalapeno slices, cilantro, and tortilla strips.

Preparation Tips and Storage

If you are in a hurry, skip the fresh poblano and Anaheim peppers and add two (7-ounce) cans of diced green chiles.
Fresh sweet corn can be substituted for canned corn. If you have the time and like to cook, blacken the corn in a skillet for even more flavor.
For a thick and creamy texture, puree several cups of the chili and add it to the pot. This can be done with an immersion blender in the pot, with a Pyrex measuring cup and an immersion blender, or in a stand blender. Don’t forget to remove the center cap on the stand blender to allow steam to escape.
If your rotisserie chicken is fresh, store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers heat up well in the microwave at reduced power or on the stovetop over low heat.
Or pour into heavy-duty freezer bags and freeze for up to three months. Thaw in the refrigerator overnight.

Best Toppings

shredded cheddar or Monterey Jack cheese
sour cream
pickled jalapenos
tortilla strips
avocado slices
crackers
chopped cilantro
lime slices
bacon bits
tortilla chips

A bowl and Dutch ove4n full of white chicken chili

Serving Suggestions

The possibilities are endless, but some of my favorites are:

Bread: corn muffins, fry bread, or beer bread
Salad: Mexican coleslaw or layered taco salad
Appetizers: chili cheese dip, queso fundido, or corn dip

Frequently Asked Questions

Can I freeze this chili?

To freeze, first cool to room temperature. Then, spoon the chili into freezer bags, removing as much air as possible. Remember that liquid expands as it freezes, so do not fill the bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.

Can I make this chili in a crockpot?

Roast the poblano peppers. Peel them and dice them. Set them aside for a few minutes. Cook the onion in a skillet until soft. Reduce the heat and add the garlic, ground cumin, chili powder, marjoram, and cayenne pepper, stirring constantly for 1 minute.

Add the chicken broth, beans, corn, diced peppers, poblano peppers, and cooked onion mixture to a crock pot. Cook on low for 2-3 hours or until heated through. Remove 2-3 cups of the chili, and puree the chili using an immersion blender or stand blender. Add the pureed chili back to the slow cooker. Add the chicken and cook on low for another 15-20 minutes.
Garnish with shredded cheese, chopped cilantro, and lime wedges.

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