White Chicken Chili Recipe

This White Chicken Chili recipe is a hearty and flavorful dish that combines roasted peppers, tender chicken, and creamy beans in a rich broth. Perfect for chilly days, it offers a comforting meal that’s easy to make and packed with protein. The addition of spices like cumin, chili powder, and cayenne pepper adds depth and warmth, while the creamy texture from sour cream and cilantro brings balance to each bite. Whether served as a weeknight dinner or for a gathering, this white chicken chili is a crowd-pleaser. Plus, it’s customizable to suit your preferences, making it a versatile recipe for any occasion.

Ingredients:

• 4 Anaheim 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 thighs
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Kosher salt and fresh ground black pepper, to taste
• Monterey Jack or Pepper Jack cheese (optional)

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Instructions:

Step 1: Roast the Peppers

1. Preheat the oven to 400°F. Line 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, flipping halfway through.
3. Once roasted, remove them from the oven and place them under a large inverted bowl to steam for 30 minutes.
4. After steaming, peel the skins off the peppers, remove the stems, dice, and set aside.

Step 2: Prepare the Chili Base

1. Heat olive oil in a Dutch oven or heavy pot over medium heat.
2. Add the chopped onion and cook until softened. Reduce heat to low and stir in the minced garlic, cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly.

Step 3: Add the Liquids and Beans

1. Add the chicken broth, great northern beans, corn, and diced roasted peppers to the pot. Simmer for 10 minutes.

Step 4: Blend and Finish the Chili

1. Remove 2-3 cups of the chili and blend using an immersion blender or a stand blender until smooth.
2. Add the pureed chili back into the pot along with the cooked chicken. Heat for an additional 2-3 minutes.

Step 5: Add the Creaminess

1. Turn off the heat and stir in the sour cream and chopped cilantro. Reserve some cilantro for garnish.
2. Season with kosher salt and freshly ground black pepper to taste.

Step 6: Serve

1. Ladle the chili into bowls and top with shredded Monterey Jack or Pepper Jack cheese and reserved cilantro.

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Why You’ll Love This Recipe

• Creamy and Hearty: The combination of beans, corn, and chicken creates a filling and comforting dish.
• Light but Flavorful: This white chicken chili is light on the stomach but packed with bold flavors from the roasted peppers and spices.
• Easy to Make: With simple ingredients and a quick preparation, this recipe comes together in no time.

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Tips

• Roasting the Peppers: Ensure the peppers are well-roasted to bring out their natural sweetness and smoky flavor.
• Blending for Creaminess: Blending a portion of the chili gives it a smooth and creamy texture without adding cream.
• Customizing Spice Level: Adjust the cayenne pepper to your preferred spice level. You can also skip it for a milder chili.

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Variations and Substitutions

• Beans: Swap out the great northern beans for white beans or cannellini beans for a slight variation in texture.
• Meat: Use ground chicken or turkey if you prefer a different protein, or make it vegetarian by omitting the chicken and using more beans.
• Herbs: If you don’t have marjoram, oregano works well as a substitute.

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FAQs

Can I make this ahead of time? Yes, white chicken chili can be made ahead and stored in the fridge for up to 3 days. The flavors improve after sitting overnight!

Can I freeze this chili? Absolutely! Let it cool completely and store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

How can I make this spicier? Increase the amount of cayenne pepper or add a diced jalapeño when cooking the onions and garlic for an extra kick.

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Serving and Suggestions

• Toppings: Add some crunchy tortilla chips, a dollop of sour cream, or a sprinkle of fresh lime juice for extra flavor.
• Side Dishes: Serve with cornbread or a side salad to balance out the richness of the chili.
• Leftovers: This chili is perfect for leftovers! It can be reheated and enjoyed as a quick lunch or dinner.