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.
Best Ever White Chicken 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, and it comes together so easily 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, then 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 cabbage soup. They will all warm your bones and your soul.
Ingredients for White Chicken Chili
- Vegetables – anaheim or poblano peppers, onion, garlic, canned great northern beans, canned corn
- Oil – vegetable or canola
- Seasonings – ground cumin, chili powder, dried marjoram or oregano, cayenne pepper, fresh cilantro, salt and freshly ground black pepper
- Chicken broth – low sodium
- Cooked chicken
- Sour cream
- Cheese – Monterey Jack and Pepper Jack
How to make White Chicken Chili
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, cooked chicken, and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili using an immersion blender or stand blender to puree the chili. Add the pureed chili 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. Ladle the chili into bowls, top with shredded Monterey Jack Cheese and chopped cilantro, and serve with lime wedges.
Recipe Tips
- Rotisserie chicken works great for this recipe, but any shredded or cubed cooked chicken will also work.
- Any white beans, such as Great Northern beans, white navy beans, white kidney beans, or cannellini beans, will work with this recipe.
- 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken is fresh. 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.
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
- tortilla chips
What to serve with White Chicken Chili
The possibilities are endless, but some of my favorites are cilantro lime rice, corn muffins, fry bread, Mexican coleslaw, beer bread, chili cheese dip, queso fundido, and corn dip.
How to Make White Chicken Chilli in a Crockpot
- 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 for 1 minute while stirring constantly.
- Add the chicken broth, beans, corn, diced peppers, diced 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 cooked chicken and cook on low for another 15-20 minutes.
- Garnish with shredded cheese, chopped cilantro, and lime wedges.
Can you Freeze White Chicken Chili?
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 completely. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.
More comfort food recipes
Best 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 the 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, cooked chicken and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili and using an immersion blender or stand blender puree the chili. Add the pureed chili back 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
- Rotisserie chicken works great for this recipe, but any shredded or cubed cooked chicken will also work.
- Any white beans will work with this recipe, such as Great Northern beans, white navy beans, white kidney 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 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 back to the pot. This can be done with an immersion blender right 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken is fresh. 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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Tracy
Making this today, my co cern is that once I added tsp chili powered it’s the color of tortilla soup…orange not white. Did I add too much or miss something?
Beth Pierce
I would not be too concerned about that. Maybe you have some really good chili powder. The really good stuff is usually a much darker red.
Carol
Thin I could make this vegetarian and leave out the chicken? Use vegan chicken broth and I like the idea of adding spinach. Maybe leave out the corn or only use half as much to cut down on sugar and make it more diabetic friendly??? Thoughts?
Beth Pierce
Yes, I think it would be delicious.
Stacy
Super yum! I will make this again. I opted to do the green chiles substitution, and made boneless chicken thighs in the oven with rotisserie seasonings and shredded. Would definitely recommend this and have!
Beth Pierce
Thanks, Stacy! So glad that you like the chili!
AL
It seems to me like all the sugar in this comes from the corn right? 🤔 Leaving the corn out should make this a decent diabetic meal option. I’m going to make it and report back.
Cynthia Williamson
This was delicious!! And it came together quickly!
Beth Pierce
Thanks, Cynthia! So glad that you liked it!
Mimi
It says purée the chili – are they talking about the poblano peppers??
Beth Pierce
No. Puree 2-3 cups of the chili to thicken the chili. If you don’t have an immersion blender then don’t worry about it. It will still be delicious!
Neely
One of our favorite things to make in the fall and winter! Your recipe was so good!
Sonia Seivwright
I love the sound and look of this dish. I also like that we can freeze it for up to three months.
Melanie E
This white chili is so tasty. It hit the spot just right on this cool evening!
abzstylz
This dish was so delicious and hearty! It is a great fall recipe. Thanks so much for sharing!
Rose Ann Sales
This Was absolutely delicious! The whole family really enjoyed it. It was fantastic chili and I will make it again!
Bryan
My chili eating has always been of the beef variety. But making it with chicken sounds like a great alternative and nothing beats a good bowl of soup!
Ben
This was amazing! I love white chili, and that kick of heat you add is nice. This is perfect for the fall and winter.
Christine
YUM! This looks absolutely delicious. I love a good hearty meal when it gets cool out. This is just what my body needs. I can’t wait to try this.
Yeah Lifestyle
Such a delicious tasting recipe! The kids loved it and our weather has finely cooled down enough to really cook.
Grace
Such a warming and unique recipe which I know my children would love as a variation to beef recipe. Bookmarking your page and will trying this out