Maria
White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender chicken, creamy beans, and aromatic spices. This hearty dish is perfect for chilly evenings or gatherings with friends and family. With its blend of savory flavors and creamy texture, White Chicken Chili is sure to become a new favorite in your recipe repertoire.
Why Make White Chicken Chili
White Chicken Chili offers a delicious alternative to traditional beef chili, with its lighter yet equally satisfying flavors. Packed with protein-rich chicken, fiber-filled beans, and zesty spices, this chili is both nutritious and comforting. Whether you’re looking for a wholesome weeknight dinner or a crowd-pleasing party dish, White Chicken Chili fits the bill perfectly.
How to Make White Chicken Chili
- Roast Peppers: Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with aluminum foil. Roast the Anaheim or poblano peppers for 8-10 minutes on each side until charred. Steam the peppers for 30 minutes, then peel, dice, and set aside.
- Sauté Aromatics: Heat olive oil in a Dutch oven or heavy pot over medium heat. Cook chopped onion until soft, then add minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly.
- Add Ingredients: Pour in chicken broth, drained beans, corn, cooked chicken, and diced peppers. Simmer for 10 minutes.
- Puree Some Chili: Remove 2-3 cups of the chili and puree it using an immersion blender or stand blender until smooth. Return the pureed chili to the pot and heat for an additional 2-3 minutes.
- Finish with Cream: Turn off the heat and stir in sour cream and chopped cilantro, reserving some cilantro for garnish. Season with kosher salt and fresh ground black pepper to taste.
- Serve: Ladle the White Chicken Chili into bowls and top with shredded Monterey Jack Cheese, chopped cilantro, or any desired toppings.
Serving Suggestions
Serve White Chicken Chili hot, garnished with shredded cheese, chopped cilantro, diced avocado, or a dollop of sour cream. Pair it with warm tortillas, crusty bread, or cornbread for a satisfying meal.
Storage Info
Store leftover White Chicken Chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to adjust the consistency if needed.
Some Techniques or Tips
- For a spicier chili, leave some of the seeds in the roasted peppers or add additional cayenne pepper to taste.
- Use leftover cooked chicken or rotisserie chicken for a shortcut in preparing this recipe.
- Adjust the thickness of the chili by adding more chicken broth if desired.
Variation
Feel free to customize White Chicken Chili to suit your taste preferences. Add diced green chilies, jalapeños, or bell peppers for extra flavor and heat. You can also experiment with different types of beans, such as cannellini beans or black beans, for variety.
FAQs about White Chicken Chili
- Can I make White Chicken Chili in advance? Yes, It can be made ahead of time and reheated when ready to serve. The flavors often develop even more after sitting, making it a great make-ahead dish for parties or meal prep.
- Can I freeze White Chicken Chili? Yes, It freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months, and thaw overnight in the refrigerator before reheating.
- Can I omit the sour cream from the recipe? While sour cream adds creaminess and tang to the chili, you can omit it if preferred or substitute it with Greek yogurt for a lighter option. Adjust the seasoning accordingly to balance the flavors.
Recipe Card
White Chicken Chili
Equipment
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 cans (15.8 ounces each) great northern beans, drained and rinsed
- 1 can (15.25 ounces) whole kernel corn, drained
- 2 cups cooked cubed or shredded chicken breasts or thighs
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C). 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.
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the chopped 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 off the heat and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for garnish. 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, if desired.
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