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.
White Chicken Chili
- Total Time: 50 minutes
- Yield: 6 1x
Description
This Creamy White Chicken Chili is a rich and flavorful dish perfect for cozy nights. Tender chunks of chicken, hearty great northern beans, and sweet corn come together in a savory broth made creamy with sour cream. The highlight of this dish is the roasted Anaheim or poblano peppers, which add a smoky depth to the chili, making every spoonful irresistible.
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, to taste
Monterey Jack cheese or Pepper Jack cheese (optional for garnish)
Instructions
Roast the Peppers: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. Arrange the Anaheim or poblano peppers on the sheet with space between them. Roast in the preheated oven for 8-10 minutes, then use tongs to flip them. Roast for another 8-10 minutes until the skins are blistered.
Steam the Peppers: Remove the peppers from the oven and place them on a cutting board. Invert a large bowl over the peppers to steam them for 30 minutes. Once steamed, cut off the stems, peel the skins, and discard them. Dice the roasted peppers and set aside.
Cook the Aromatics: In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent. Lower the heat, then add the minced garlic, cumin, chili powder, marjoram, and cayenne pepper. Stir constantly for 1 minute until fragrant.
Build the Chili: Pour in the chicken broth, and add the beans, corn, cooked chicken, and diced roasted peppers. Stir to combine. Let the chili simmer for 10 minutes.
Puree the Chili: Carefully remove 2-3 cups of the chili from the pot and puree it using an immersion blender or stand blender. Return the pureed chili back to the pot, stirring to combine. Let it heat for an additional 2-3 minutes.
Finish the Chili: Turn off the heat and stir in the sour cream and chopped cilantro, reserving some cilantro for garnish. Season the chili with kosher salt and fresh ground black pepper to taste.
Serve: Ladle the chili into bowls and top with shredded Monterey Jack or Pepper Jack cheese (optional) and a sprinkle of reserved cilantro. Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450