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.
Best Ever White Chicken 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, and it comes together so easily 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, then 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 cabbage soup. They will all warm your bones and your soul.
Ingredients for White Chicken Chili
- Vegetables – anaheim or poblano peppers, onion, garlic, canned great northern beans, canned corn
- Oil – vegetable or canola
- Seasonings – ground cumin, chili powder, dried marjoram or oregano, cayenne pepper, fresh cilantro, salt and freshly ground black pepper
- Chicken broth – low sodium
- Cooked chicken
- Sour cream
- Cheese – Monterey Jack and Pepper Jack
How to make White Chicken Chili
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.
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, cooked chicken, and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili using an immersion blender or stand blender to puree the chili. Add the pureed chili to the pot and heat for 2-3 more minutes. Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for a garnish for each bowl. Ladle the chili into bowls, top with shredded Monterey Jack Cheese and chopped cilantro, and serve with lime wedges.
Recipe Tips
- Rotisserie chicken works great for this recipe, but any shredded or cubed cooked chicken will also work.
- Any white beans, such as Great Northern beans, white navy beans, white kidney beans, or cannellini beans, will work with this recipe.
- 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken is fresh. 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.
Toppings for White Chicken Chili
- shredded cheddar or Monterey Jack cheese
- sour cream
- jalapeno rings
- tortilla strips
- avocado slices
- crackers
- chopped cilantro
- lime slices
- bacon bits
- tortilla chips
What to serve with White Chicken Chili
The possibilities are endless, but some of my favorites are cilantro lime rice, corn muffins, fry bread, Mexican coleslaw, beer bread, chili cheese dip, queso fundido, and corn dip.
How to Make White Chicken Chilli 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 for 1 minute while stirring constantly.
- Add the chicken broth, beans, corn, diced peppers, diced 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 cooked chicken and cook on low for another 15-20 minutes.
- Garnish with shredded cheese, chopped cilantro, and lime wedges.
Can you Freeze White Chicken 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 completely. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.
More comfort food recipes
Best 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 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
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. Using tongs carefully flip them and roast for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them. Steam for 30 minutes. Cut the stems off, peel the peppers, and the discard the skins. Dice the peppers and set them aside for a few minutes.
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook until soft. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute stirring constantly.
- Add the chicken broth, beans, corn, cooked chicken and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili and using an immersion blender or stand blender puree the chili. Add the pureed chili back to the pot and heat for 2-3 more minutes.
- Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for a garnish for each bowl. Season with kosher salt and fresh ground black pepper to taste. Ladle the chili into bowls and top with shredded Monterey Jack Cheese and chopped cilantro.
Notes
- Rotisserie chicken works great for this recipe, but any shredded or cubed cooked chicken will also work.
- Any white beans will work with this recipe, such as Great Northern beans, white navy beans, white kidney beans, or cannellini beans.
- 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 back to the pot. This can be done with an immersion blender right 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken is fresh. 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.
Nutrition
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Tiffany
This is the only white chicken chili recipe I will ever use! I add a little more heat, but WOW the flavors are insane! I’m excited to use our Indiana super sweet corn in my next batch! ❤️
Beth Pierce
Thanks, Tiffany! I am so glad that you like the chili. It is one of my personal favorites.
Carlos Jose
Oh wow, this was so scrumptious. I love the roasted peppers. They add so much flavor! This is the perfect recipe for leftover grilled chicken.
Wayne W
I finally found an awesome chicken chili recipe thanks to you. The flavor is outstanding and it is quite easy to make. I prefer the poblano peppers with it. I think because they are a little smokier.
Beth Pierce
I would agree, Wayne. I prefer the poblanos too!
Rebecca Rose
Well you’ll get no resistance from my family at all with this recipe. They love it. This is the best white chicken chili recipe, hands down! We love it and make it at least twice a month!
Beth Pierce
Thanks, Rebecca Rose! It is one of our favorites too!
Ronan
Best white chicken chili ever! It is one of the most requested recipes at our house. I like to use the roasted poblano peppers with this. They really add so much flavor to the recipe.
Pearlie
This is the best white chili I have ever made! The seasonings were spot on! Don’t skip the step of using the immersion blender on 3 cups of it! It thickens the chili! Thank you for sharing this wonderful recipe!
Beth Pierce
The pleasure is all mine, Pearlie! So glad that you liked the chicken chili!
Cindy Derrico
This recipe was DELICIOUS! As I didn’t have the blending tools handy, we ate it as a soup and it was very yummy. The hardest part was roasting and peeling the peppers, so overall the recipe was very easy. I used a roasted chicken from the store. I added a little more sour cream and a little heavy cream since we ate it as a soup and it came out great. Thanks for sharing your recipes!!
Beth Pierce
My pleasure, Cindy! I am so glad that you and yours enjoyed it.
Eric
Awesome recipe. Just had barriatric surgery and this is the best I’ve found yet. Can be blended and still makes a great soup for adding different garnishes.
Beth Pierce
Thanks, Eric. Wishing you a quick recovery!
XChefTony
So good I’m making it again.
Beth Pierce
Thanks, Tony! I am glad that you enjoyed it!
Mary
This looks great, and I’m sure I would enjoy this much more than a traditional chili. I like a flavor profile that is less tomato and less kidney beans, so this is a great way to change up chili.
Beth Pierce
Thanks, Mary! Enjoy!
Richard
I love this chili. It is such a nice change from the traditional tomato based chili. Thanks for sharing the recipe!
Christine W
Oh my GOSH! This was sooooo delish!
Since I cant have onion, I roasted a red bell pepper with the poblanos & it was so good! One of the best soups I have made! My hubs is on his second bowl. Making this again & again. Thank you!
Beth Pierce
Thanks, Christine! I bet that roasted red pepper was delicious in the chili.
Renee
Just made this tonight. It was delicious! Only thing I would do differently is use the immersion blender before adding the chicken.