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 with cheese, jalapeno slices and tortilla strips. I love to serve this with Cornbread and Pineapple Margaritas.
Fall will be here before you know it and with it comes lots and lots of fabulous soups, chili and stews. This chili is one of our favorites and it comes together so easily using already cooked rotisserie chicken. This time of year I like to add fresh peppers to the pot with this recipe and just let them simmer until they are soft. Then I peel the skins off, chop them up, and add them to the chili. Have you tried any of my other soup and chili recipes? This one, Cheeseburger Soup, Chicken and Dumpling Soup and Chicken Gnocchi Soup are just a few of our favorites.
How to make White Chicken Chili
Start by adding a little oil to a dutch oven or heavy stockpot over medium heat. Now add the onion and cook for a few minutes. Next reduce heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Then cook for about 1 minute stirring constantly.
Now pour in the chicken broth and add the peppers to the pot. Cover and simmer for about 30 minutes or until the stems fall off the peppers easily. Next remove the peppers from the pot and place on cutting board to cool for a few minutes. Once cool peel the skins from the peppers, chop the peppers and add the chopped peppers back to the soup.
Now add the beans, corn and cooked chicken and simmer for about 5 minutes. Stir in the cream and simmer for another couple of minutes. Top with shredded cheddar, shredded Monterey Jack, sour cream, tortilla strips or Pickled Jalapenos.
Recipe tips and notes
- Rotisserie chicken works great for this recipe but any kind of shredded or cubed cooked chicken will work as well.
- Any white beans will work such as Great Northern beans, white navy 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 chilies.
- Fresh sweet corn can be substituted for the canned corn. If you have the time and you like to cook blacken it in a skillet first for even more flavor.
- Store leftovers in an airtight container in the fridge for up to five days if your rotisserie chicken was fresh or freeze for up to three months. Leftovers heat up well in the microwave at a reduced power.
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
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PrintWhite Chicken Chili
This easy White Chicken Chili recipe is a creamy version of chili with white beans, roasted chicken, cream, poblano peppers and Anaheim peppers. It is a welcome change from the traditional red chili.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 serving 1x
- Category: main meal chicken
- Method: stovetop
- Cuisine: American
Ingredients
- 1 tablespoon canola oil
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon marjoram
- ⅛ teaspoon ground cayenne pepper
- 3 cups low sodium chicken broth
- 1 poblano pepper (whole)
- 1 Anaheim pepper (whole)
- 2 (15.8 ounce) cans great northern beans drained and rinsed
- 1 (15.25 ounce) can whole kernel corn rinsed
- 3 cups cubed or shredded cooked chicken
- ½ cup heavy cream
- salt and pepper (to taste)
Instructions
- Heat oil in a dutch oven or heavy stockpot over medium heat. Add onion and cook 3-4 minutes. Reduce heat to low and add the minced garlic, cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute stirring constantly.
- Pour in the chicken broth and add the peppers to the pot. Cover and simmer for 30-40 minutes or until the stems fall off the peppers easily and the skin is shriveled. Remove the peppers from the pot and place on cutting board to cool for a few minutes. Peel the skins from the peppers, chop the peppers and add them back to the pot.
- Add beans, corn and cooked chicken and simmer for 5 minutes. Stir in the cream and simmer for another 2-3 minutes. Salt and pepper to taste.
Notes
- Rotisserie chicken works great for this recipe but any kind of shredded or cubed cooked chicken will work as well.
- Any white beans will work such as Great Northern beans, white navy 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 chilies.
- Fresh sweet corn can be substituted for the canned corn. If you have the time and you like to cook blacken it in a skillet first for even more flavor.
- Store leftovers in an airtight container in the fridge for up to five days if your rotisserie chicken was fresh or freeze for up to three months. Leftovers heat up well in the microwave at a reduced power.
Keywords: white bean chicken chili, creamy white chicken chili, easy white chicken chili
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