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.
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. It comes together quickly 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. I 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 crock pot chicken tortilla soup. They will all warm your bones and your soul.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Vegetables: anaheim or poblano peppers
- Oil: olive, vegetable, or canola
- Seasonings: ground cumin, chili powder, dried marjoram or oregano, cayenne pepper, fresh cilantro, salt and freshly ground black pepper
- Chicken broth: preferably low-sodium
- Beans: Any white beans, such as Great Northern beans, white navy beans, white kidney beans, or cannellini beans, will work with this recipe.
- Cooked chicken: Rotisserie chicken works great for this recipe, but any shredded or cubed cooked chicken will also work.
- Cheese: Monterey Jack and Pepper Jack or a Mexican blend
How to make White Chicken Chili
This is the summary version; see the recipe card below for the complete list of ingredients and the 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. 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, and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili using an immersion or stand blender to puree the chili. Add the pureed chili to the pot and heat for 2-3 more minutes. Add the chicken and simmer for a few more minutes.
Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for garnishing each bowl. Ladle the chili into bowls, top with shredded Monterey Jack Cheese and chopped cilantro, and serve with lime wedges.
Preparation Tips and Storage
- 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.
- If your rotisserie chicken is fresh, store leftovers in an airtight container in the refrigerator for up to 4 days. 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.
Best Toppings
- shredded cheddar or Monterey Jack cheese
- sour cream
- pickled jalapenos
- tortilla strips
- avocado slices
- crackers
- chopped cilantro
- lime slices
- bacon bits
- tortilla chips
Serving Suggestions
The possibilities are endless, but some of my favorites are:
- Bread: corn muffins, fry bread, or beer bread
- Salad: Mexican coleslaw or layered taco salad
- Appetizers: chili cheese dip, queso fundido, or corn dip
Frequently Asked Questions
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. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.
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, stirring constantly for 1 minute.
Add the chicken broth, beans, corn, diced peppers, 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 chicken and cook on low for another 15-20 minutes.
Garnish with shredded cheese, chopped cilantro, and lime wedges.
More Comfort Food Recipes
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 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, and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili, and use an immersion blender or stand blender to puree the chili. Add the pureed chili and the cooked chicken 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
- 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.
- If your rotisserie chicken is fresh, store leftovers in an airtight container in the refrigerator for up to 4 days. 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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Rachel Mehaffy
My husband said he couldn’t stop eating this it was so good. I used mexi corn, and instead of 4 poblano I used 2 and 1 can of the green chilies. Fallowed everything else and it was delicious!!!
Beth Pierce
Thank you, Rachel! I am so glad that you both liked it.
Dawn
This is so delicious
Beth Pierce
Thanks, Dawn!
Sophie
I love the combination of canned Great Northern beans and rotisserie chicken—it’s such a time-saver! Adding cheese, jalapeños, and tortilla strips as toppings is the perfect finishing touch. Who knew that a twist on traditional chilli could bring so much joy?
Beth Pierce
I agree 100%
Tara
You had me at roasting the chilis! It adds so much depth of flavor. This is one of my favorite chilis topped with crunchy tortilla chips. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Tara!
Kelly B
My family loves any kind of white chili! And I love your variation with the corn and roasted peppers! It is delicious!
Ralph H
I love chicken dishes. With rotisserie chicken and fresh ingredients, this chili is perfect. I added cheese and homemade tortilla strips and it was delicious.
Kelly
Double the recipe for a family gathering. I was slightly intimidated by the peppers, and though it did add some time, it was well worth the flavor! The chili was delicious and loved by everyone. It had some spice but not too hot for the family. Will make this again and again!
Beth Pierce
Thank you, Kelly! I am so glad that everyone liked it!