White Chicken Chili

A delicious concoction of chicken, great northern beans, peppers, corn, garlic, and spices, this wonderful chicken chili makes a fantastic dinner that the whole family is sure to want again and again. Or at least they’ll beg for that second bowlful!

There’s nothing wrong with beef chili but sometimes it’s nice to try something a little different, so you might want to give this one a whirl. It’s worth taking the time to roast the peppers because that infuses them with a rich, smoky flavor that really complements the finished dish.

If you don’t want to cook your own chicken, simply grab a rotisserie chicken from the store. These are always such a handy shortcut! You can use other types of beans if you want or use canned corn as another shortcut. You’ll love the flavors in this white chicken chili and you’ll also find it reheats beautifully.

Why You’ll Love the Recipe:

This flavorful chicken chili makes a change from beef chili. It’s just as delicious but just offers different flavors. The roasted peppers add a gorgeous flavor to the dish and make it special.

How to Serve It:

Enjoy a bowl of this with rice, cornbread or your chili sides of choice. 

Can You Make It Ahead?

Yes, you can prepare it in advance and warm it back up later.

Variations and Substitutions:

You can cook your own chicken breast or thighs, or else use rotisserie or leftover chicken. Feel free to use fresh corn or dried beans if you want to make the chili from scratch. 

Ingredients needed:

• Olive oil
• Poblano peppers or Anaheim peppers
• Minced garlic cloves
• Sweet onion
• Chili powder
• Ground cumin
• Oregano or marjoram
• Chicken broth
• Cayenne powder
• Corn kernels
• Great northern beans
• Sour cream
• Chopped or shredded cooked chicken
• Cilantro
• Salt and black pepper, to taste
• Pepper jack or Monterey jack cheese

How to make White Chicken Chili:

Step 1. Preheat the oven to 400°F and use foil to cover a baking sheet.

Step 2. Put the poblanos or anaheim peppers on the baking sheet and roast for 8 to 10 minutes.

Step 3. Flip them over with tongs and cook the other side, then put them on a chopping board and invert a bowl on top.

Step 4. Let them steak for half an hour and then slide off the skins and discard the seeds and stalks, before dicing them.

Step 5. Heat the oil in a pot over a moderate heat.

Step 6. Add the onion and cook until tender, then turn the heat down and add the cumin, chili powder, cayenne, marjoram, and minced garlic.

Step 7. Cook for a minute, stirring all the time.

Step 8. Now add the beans, broth, corn, diced peppers, and chicken.

Step 9. Simmer for 10 minutes and then blend 2 or 3 cups of the mixture and return to the pot (this thickens the chili).

Step 10. Cook for 2 or 3 minutes, then turn the heat off.

Step 11. Stir in the cilantro and sour cream and season with salt and pepper.

Step 12. Ladle the chicken chili into bowls and top with cheese and cilantro (if liked).

This white chicken chili is rich in flavor and really popular. You might even prefer this to your regular beef chili recipe. It’s certainly deliciously different and pairs with any sides you like, such as cornbread, rice or even fries.

Storage Instructions:

Leftovers will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze it for up to 3 months and then thaw overnight in the fridge. Reheat gently in a pot on the stove.

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