White Chicken Chili

Warm Up with White Chicken Chili

There’s nothing quite like a bowl of hearty chili to warm you up, and this White Chicken Chili brings a fresh twist to the classic recipe. Packed with tender chicken, roasted peppers, creamy beans, and a flavorful broth, this chili is both comforting and delicious. The addition of sour cream gives it a creamy finish, while a sprinkle of cilantro and cheese makes each bowl extra special. Perfect for cold days or when you’re craving something cozy, this chili is easy to prepare and sure to become a family favorite.

Why You’ll Love This White Chicken Chili

This White Chicken Chili is loaded with layers of flavor, thanks to the roasted peppers, aromatic spices, and tender chicken. The combination of great northern beans, corn, and a rich broth makes this chili hearty and satisfying without being too heavy. Plus, it’s versatile—top it with cheese for added richness, or enjoy it as is for a lighter option. The roasted peppers add a smoky depth, while the sour cream brings a creamy, tangy balance. Whether you’re serving it for a family dinner or preparing a batch for the week, this chili is a flavorful, soul-warming meal.

Ingredients:

For the Chili:

• 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 chicken breasts or thighs, cubed or shredded
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Kosher salt and fresh ground black pepper, to taste
• Monterey Jack cheese or Pepper Jack cheese (optional for garnish)

Directions:

1. Roast the Peppers:

• Preheat the Oven:
  Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
• Roast the Peppers:
  Arrange the Anaheim or poblano peppers on the prepared baking sheet. Roast for 8-10 minutes, then flip with tongs and roast for another 8-10 minutes until the skins are blistered.
• Steam and Peel the Peppers:
  Remove the peppers from the oven and place them on a cutting board. Cover the peppers with a large inverted bowl and let them steam for 30 minutes. After steaming, peel off the skins, remove the stems, and dice the peppers. Set aside.

2. Cook the Aromatics:

• Sauté the Onion:
  In a Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-6 minutes.
• Add Garlic and Spices:
  Reduce the heat to low and add the minced garlic, cumin, chili powder, marjoram, and cayenne pepper. Stir constantly for about 1 minute until fragrant.

3. Build the Chili:

• Combine Ingredients:
  Pour in the chicken broth and add the beans, corn, cooked chicken, and diced roasted peppers. Stir to combine and bring the mixture to a simmer.
• Simmer the Chili:
  Let the chili simmer for about 10 minutes, allowing the flavors to meld.

4. Puree the Chili:

• Thicken the Chili:
  Remove 2-3 cups of the chili from the pot and puree it using an immersion blender or stand blender. Once smooth, return the pureed portion back to the pot, stirring to combine. This step will give the chili a thicker, creamier consistency.

5. Finish the Chili:

• Stir in Sour Cream and Cilantro:
  Turn off the heat and stir in the sour cream and chopped cilantro. Season with kosher salt and freshly ground black pepper to taste.

6. Serve and Garnish:

• Ladle and Top:
  Ladle the chili into bowls and top with shredded Monterey Jack or Pepper Jack cheese if desired. Garnish with a sprinkle of reserved cilantro.

Notes:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Calories: 450 kcal per serving
• Servings: 6 servings

Cozy Comfort in a Bowl

This White Chicken Chili is the perfect balance of comforting and hearty while still being packed with fresh flavors. Roasting the peppers adds a smoky depth, and the pureed beans give the chili a luxurious, creamy texture without the need for heavy cream. Whether you’re warming up on a chilly night or looking for an easy meal to prepare for a crowd, this White Chicken Chili is sure to satisfy.

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