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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
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Simmer: Bring the mixture to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
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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.
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Add Chicken: Add the cooked cubed or shredded chicken to the pot. Heat through for 2-3 minutes.
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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.
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.