Creamy White Chicken Chili (Easy, Flavorful, and Comforting!)

This Creamy White Chicken Chili is a delicious and comforting twist on traditional chili! It features tender chicken, creamy white beans, sweet corn, and a flavorful blend of spices, all simmered in a rich and creamy broth. I love how this recipe is both easy to make and incredibly satisfying. It’s perfect for a chilly evening, a game-day gathering, or any time you’re craving a warm and flavorful bowl of chili.

Why You’ll Love This White Chicken Chili

• Creamy and Comforting: The combination of chicken broth, sour cream, and a portion of the chili pureed creates a luxuriously creamy texture.
• Flavorful: The blend of cumin, chili powder, marjoram (or oregano), and cayenne pepper adds a warm and savory flavor with a hint of spice.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Customizable: You can easily adjust the heat level and add your favorite toppings.
• Perfect for a Crowd: This chili is great for feeding a family or a group of friends.

Ingredients for White Chicken Chili

Here’s what you’ll need to make this creamy chili. The full list with measurements is in the recipe card below.

Main Ingredients

• Anaheim peppers or poblano peppers (Vegetable)
• Olive oil (Oil)
• Sweet onion, chopped (Vegetable)
• Garlic, minced (Aromatic)
• Low sodium chicken broth (Liquid)
• Great northern beans, drained and rinsed (Beans)
• Whole kernel corn, drained (Vegetable)
• Cooked cubed or shredded chicken breasts or chicken thighs (Meat)
• Sour cream (Dairy)
• Chopped fresh cilantro (Herb)

Seasoning

• Ground cumin (Spice)
• Chili powder (Spice Blend)
• Marjoram or oregano (Herb)
• Ground cayenne pepper (Spice)
• Kosher salt (Seasoning)
• Fresh ground black pepper (Spice)

Optional Topping

• Monterey Jack Cheese or Pepper Jack Cheese (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this White Chicken Chili as is, but here are a few ideas for variations:

• Adjust the Heat: Use more or less cayenne pepper to control the spice level. You can also add a dash of hot sauce.
• Different Beans: Use cannellini beans, navy beans, or a mix of white beans instead of great northern beans.
• Add More Vegetables: Toss in some diced bell peppers, zucchini, or diced tomatoes.
• Make it Creamier: Add a block of cream cheese to the chili for extra creaminess.
• Different Protein: Use cooked turkey or shredded pork instead of chicken.

How to Make White Chicken Chili

Let me show you how easy it is to make this Creamy White Chicken Chili:

Roast the Peppers

1. I preheat my oven to 400 degrees F (200°C).
2. I cover a baking sheet with aluminum foil.
3. I place the Anaheim or poblano peppers on the baking sheet with space between them.
4. I roast for 8-10 minutes.
5. Using tongs, I carefully flip them and roast for another 8-10 minutes.
6. I place them on a cutting board and invert a large bowl over the top to steam them. I steam for 30 minutes.
7. I cut the stems off, peel the peppers, and discard the skins.
8. I dice the peppers and set them aside for a few minutes.

Sauté Onion and Spices

1. I heat the olive oil in a Dutch oven or heavy pot over medium heat.
2. I add the chopped onion and cook until soft, stirring occasionally.
3. I reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram (or oregano), and cayenne pepper.
4. I cook for 1 minute, stirring constantly.

Add Broth, Beans, Corn, and Peppers

1. I add the chicken broth, drained and rinsed great northern beans, drained whole kernel corn, and the diced roasted peppers to the pot.
2. I simmer for 10 minutes.

Puree a Portion of the Chili

1. I remove 2-3 cups of the chili and use an immersion blender or stand blender to puree it. This step is key for creating a creamy texture.
2. I add the pureed chili and the cooked chicken to the pot and heat for 2-3 more minutes.

Stir in Sour Cream and Cilantro

1. I turn the heat off and stir in the sour cream and chopped cilantro. I reserve some of the cilantro for a garnish for each bowl.

Season and Serve

1. I season with kosher salt and fresh ground black pepper to taste.
2. I ladle the chili into bowls and top with shredded Monterey Jack cheese (or pepper jack cheese) and the reserved chopped cilantro.

Tips and Tricks for the BEST White Chicken Chili

Here are my secrets for making this chili truly exceptional:

• Roast the Peppers: Roasting the peppers adds a smoky flavor and makes them easier to peel.
• Use Low-Sodium Broth: Using low-sodium chicken broth allows you to control the saltiness of the chili.
• Puree a Portion: Pureeing a portion of the chili creates a creamy and thick texture without needing to add a lot of cream or cheese.
• Fresh Cilantro: Fresh cilantro adds a bright, herbaceous flavor to the chili.
• Adjust Seasoning: Taste the chili and adjust the seasonings to your liking.

How to Serve

This White Chicken Chili is delicious served with:

• Shredded Cheese: Monterey Jack, pepper jack, or cheddar cheese are all great choices.
• Sour Cream: A dollop of sour cream adds extra creaminess.
• Cilantro: Fresh cilantro adds a bright, herbaceous flavor.
• Tortilla Chips: Serve with tortilla chips for dipping.
• Cornbread: A slice of warm cornbread is a classic pairing.
• Avocado: Sliced or diced avocado adds a creamy texture and healthy fats.

Make Ahead and Storage

This chili tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

FAQs about White Chicken Chili

• Can I use a different type of bean?
  • Yes, you can use cannellini beans, navy beans, or a mix of white beans.
• Can I make this without the chicken?
  • Yes, you can omit the chicken for a vegetarian version.
• Can I freeze this chili?
  • Yes, you can freeze it

Enjoy this creamy, flavorful, and easy-to-make White Chicken Chili! It’s a perfect meal for a chilly evening.

Creamy White Chicken Chili

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6-8 1x
• Category: Soup, Chili, Main Course
• Cuisine: American, Southwestern

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Description

This White Chicken Chili is a flavorful and creamy alternative to traditional red chili. It features tender chicken, white beans, corn, and roasted Anaheim or poblano peppers in a subtly spicy and aromatic broth.

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Ingredients

Scale 1x2x3x

• 4 Anaheim peppers or poblano peppers
• 1 1/2 tablespoons olive oil
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried marjoram or dried oregano
• 1/8 teaspoon ground cayenne pepper (or more, to taste)
• 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 chicken, cubed or shredded (chicken breasts or thighs)
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped, plus more for garnish
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Optional Toppings:

• Shredded Monterey Jack cheese or Pepper Jack cheese
• Additional chopped fresh cilantro
• Sour cream
• Tortilla chips
• Avocado slices

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Instructions

• Roast Peppers:

  • Preheat oven to 400°F (200°C).
  • Line a baking sheet with aluminum foil.
  • Place the Anaheim or poblano peppers on the prepared baking sheet.
  • Roast for 8-10 minutes.
  • Flip the peppers using tongs and roast for another 8-10 minutes, or until the skins are blistered and slightly charred on both sides.

• Steam and Peel Peppers:

  • Remove the peppers from the oven.
  • Place the roasted peppers on a cutting board.
  • Invert a large bowl over the peppers to trap the steam. Let them steam for 30 minutes. This makes it easier to remove the skins.
  • Once cool enough to handle, cut off the stems, remove the seeds and membranes, and peel off the skins. Discard the stems, seeds, membranes, and skins.
  • Dice the roasted and peeled peppers. Set aside.

• Sauté Onion: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.

• Add Aromatics and Spices: Reduce the heat to low. Add the minced garlic, ground cumin, chili powder, marjoram (or oregano), and cayenne pepper to the pot. Cook, stirring constantly, for 1 minute, or until fragrant.

• Add Broth, Beans, Corn, and Peppers: Add the chicken broth, drained and rinsed great northern beans, drained corn, and the diced roasted peppers to the pot. Stir well to combine.

• Simmer: Bring the mixture to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.

• Puree Portion (Optional): For a thicker, creamier chili, remove 2-3 cups of the chili and carefully puree it using an immersion blender or a regular blender. Be extremely cautious when blending hot liquids. Return the pureed chili to the pot.

• Add Chicken: Add the cooked cubed or shredded chicken to the pot. Heat through for 2-3 minutes.

• Finish and Serve: Turn off the heat. Stir in the sour cream and 1/4 cup of chopped fresh cilantro. Season the chili with kosher salt and freshly ground black pepper to taste. Ladle the chili into bowls and garnish with shredded Monterey Jack or Pepper Jack cheese, additional chopped cilantro, and any other desired toppings.

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Notes

• Peppers: Anaheim peppers are milder than poblano peppers. Choose the type of pepper based on your preferred level of heat. Roasting the peppers adds a smoky flavor.
• Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts or thighs for this recipe.
• Beans: Great northern beans are traditional for white chili, but you can substitute cannellini beans or other white beans.
• Corn: You can use canned, frozen, or fresh corn.
• Spice Level: Adjust the amount of cayenne pepper to your preference.
• Serving Suggestions: Serve this white chicken chili with your favorite toppings, such as shredded cheese, sour cream, cilantro, tortilla chips, or avocado slices.
• Storage: Store any leftovers.