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WHITE CHICKEN CHILI

White Chicken Chili

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This White Chicken Chili is a comforting and flavorful dish perfect for chilly days. It features tender chicken, creamy white beans, and roasted Anaheim or poblano peppers in a savory broth seasoned with aromatic spices. Topped with sour cream, cilantro, and optional cheese, it's a satisfying meal that's sure to please.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Ingredients Equipment Method Notes

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

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Dutch Oven or Heavy Pot

Method
 

  1. Preheat the oven to 400°F (200°C). Cover a baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

For added creaminess, you can also stir in some shredded Monterey Jack Cheese or Pepper Jack Cheese into the chili just before serving. Adjust the level of cayenne pepper according to your preference for spiciness.
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