Creamy White Chicken Chili

White Chicken Chili offers a delightful twist on a classic comfort food. This light yet incredibly satisfying dish masterfully combines tender boneless chicken thighs with creamy cannellini beans, vibrant roasted poblano peppers, and the fresh zest of cilantro and lime juice. It’s the perfect recipe for those evenings when you’re craving the warmth and heartiness of chili but desire a fresher, more subtly flavored experience.

For years, this mouthwatering White Chicken Chili has been a beloved staple in our home. Its unique character comes from the “white” ingredients: succulent chicken and delicate cannellini beans, distinguishing it from traditional red chilies that rely on tomatoes and various red chili peppers, such as Chili Colorado or Classic Beef Chili.

Beyond its “white” foundation, this chili boasts a significant burst of fresh green hues from the inclusion of roasted poblano peppers, bright lime juice, and generous amounts of fresh cilantro. Because of this verdant profile, some enthusiasts might even consider it a “green chicken chili with white beans.” Regardless of the name, its balanced flavors and inviting aroma make it an instant favorite.

We love to serve our homemade White Chicken Chili in deep bowls, piled high with an array of fresh, flavorful toppings. Our go-to choices include extra fresh cilantro, a dollop of cool sour cream, thinly sliced green onions, a sprinkle of sharp white cheddar cheese, a few slices of zesty jalapeños, and even a scoop of creamy guacamole. These toppings not only add texture and flavor but also allow each diner to customize their bowl to perfection.

For an adventurous and utterly delicious alternative, try serving this chili nacho-style! Spoon it over a bed of crispy tortilla chips, generously cover with shredded cheddar cheese, and bake until bubbly. Pair it with an ice-cold cucumber jalapeño margarita for an unforgettable meal that’s perfect for game nights or casual gatherings.

How to Make the Best White Chicken Chili

Creating this flavorful White Chicken Chili is a straightforward process, designed for both novice and experienced cooks. Follow these numbered steps to achieve a perfectly balanced and incredibly satisfying dish. Each step is detailed to ensure a smooth cooking experience.

1. Begin by preheating your oven to 450°F (230°C). Prepare your fresh ingredients: dice one large onion, mince 5 cloves of garlic, and finely chop 1/4 cup of fresh cilantro, setting them aside. If you plan to use our suggested toppings, this is the ideal time to get them ready. Chop 5 large green onions, slice 2 jalapeño peppers (adjust to your spice preference), shred 1 cup of cheddar cheese, chop an additional 1/2 cup of cilantro, and slice 2 large limes into wedges. Squeeze approximately 2 limes to yield about 3 tablespoons of fresh lime juice. Keep all these prepared toppings and juice separate until serving. Next, prepare 6 large poblano peppers by slicing them in half lengthwise and discarding the seeds and stems. Arrange the pepper halves, skin side-up, on a baking sheet. Drizzle or brush them lightly with olive oil. This crucial step enhances their natural sweetness and creates a smoky depth of flavor. (Photo #1)

2. Roast the prepared poblano peppers in the preheated oven for 15 to 18 minutes. Look for them to be well charred and slightly softened. This charring process is vital for developing their smoky flavor. Once roasted, carefully remove the baking sheet from the oven. (Photo #2)
3. Immediately transfer the hot, roasted peppers into a mixing bowl. Cover the bowl tightly with plastic wrap to allow the peppers to steam for about 5 minutes. This steaming helps loosen the skins, making them much easier to peel. (Photo #3)

4. After steaming, remove the peppers from the bowl. Gently peel and discard the charred skins from each poblano. Once peeled, dice the roasted peppers into small, manageable pieces. Note: The peppers will be hot to the touch, so consider using plastic gloves to protect your hands, both from the heat and for easier cleanup. While gloves are often recommended for handling spicy chiles, poblanos are very mild and primarily used for flavor, not heat. (Photo #4)
5. Next, prepare 1 1/2 pounds of boneless, skinless chicken thighs. Trim any excess fat to ensure a lean and tender result. Place the chicken thighs in a large stockpot and add 3 cups of low-sodium chicken stock. Bring the stock to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook the chicken for 12 to 15 minutes, or until it is thoroughly cooked through and no longer pink in the center. Carefully remove the cooked chicken from the pot using tongs, then chop it into bite-sized pieces. Set the chopped chicken aside. Reduce the heat on the stockpot containing the chicken broth to low, keeping it warm. (Photo #5)

6. Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1/4 cup of olive oil and the diced onion. Sauté the onion for 5 to 7 minutes, stirring occasionally, until it becomes soft and translucent. This sweetens the onion and forms a foundational flavor. Then, add the minced garlic and continue to cook for another 1 to 2 minutes, just until it becomes fragrant. Be careful not to burn the garlic. (Photo #6)
7. Stir in 4 teaspoons of ground cumin and 2 teaspoons of ground coriander with the sautéed onions and garlic. Cook these spices for about 1 minute, stirring constantly. This brief cooking, known as “blooming” the spices, dramatically enhances their aroma and flavor, making them more potent and integrated into the chili. (Photo #7)

8. Add the chopped cooked chicken and the diced roasted poblano peppers to the pot with the aromatic base. Next, add 3 (16-ounce) cans of cannellini beans, ensuring they have been thoroughly drained. Incorporate one 4-ounce can of hot green chiles (adjust quantity based on desired heat level) and 2 teaspoons of dried oregano. Now, carefully strain the reserved chicken stock through a fine mesh sieve or strainer directly into the pot. This ensures a smooth chili base, free of any chicken impurities. (Photo #8)
9. Bring the entire mixture in the pot to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and let it cook for at least 30 minutes. This simmering time allows the flavors to meld beautifully. Note: Since this recipe uses chicken thighs, which are inherently juicier and more forgiving than chicken breasts, you can comfortably simmer the chili for an additional 20-30 minutes, or even longer. Chicken thighs contain more connective tissue and fat, which break down during longer cooking times, resulting in an even more tender, flavorful, and succulent chili. (Photo #9)

10. After the chili has simmered for 30 minutes (or longer, if desired), taste test it and adjust the seasoning with salt and pepper to your preference. Once satisfied with the flavor profile, stir in the remaining 1/4 cup of fresh chopped cilantro and the 3 tablespoons of fresh lime juice. Give it a final stir to combine all the vibrant flavors. Serve the White Chicken Chili hot in bowls, topped generously with all the suggested garnishes you prepared earlier. Enjoy this wonderfully comforting and flavorful dish! (Photo #10)

More Comforting Soup, Stew, and Chili Recipes

If you’re a fan of warm, hearty, and comforting meals, you’ll love these other fantastic recipes from our collection:

• Flavorful Turkey Chili
• Hearty Tuscan White Bean Soup
• Roasted Poblano and Butternut Squash Chili
• Spicy Sausage, Potato, and Kale Soup

White Chicken Chili

by

James Delmage

5 from 4 votes

Prep:

10 minutes
mins

1 hour
hr

Total:

1 hour
hr
10 minutes
mins

Servings:
6

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Pin

White chicken chili with roasted poblano peppers, green chiles, cannellini beans, chicken thighs, cilantro, and lime is a wonderful and lighter alternative to classic chili.

Ingredients

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  6 large poblano peppers

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  3 cups low sodium chicken stock

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  1 1/2 pounds boneless skinless chicken thighs trimmed of excess fat

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  1/4 cup olive oil

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  1 large onion diced

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  5 cloves garlic minced

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  4 teaspoons ground cumin

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  2 teaspoons ground coriander

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  3 16-ounce cans cannellini beans drained

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  1 4-ounce can hot green chiles

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  2 teaspoons oregano

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  salt and pepper to taste

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  3 tablespoons lime juice

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  1/4 cup cilantro chopped,

Suggested toppings

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  2 large limes cut into wedges

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  1/2 cup cilantro chopped

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  5 large green onions chopped

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  1 cup sour cream

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  2 jalapenos sliced

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  1 cup cheddar cheese shredded

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Instructions

• Preheat oven to 450°F (230°C). Slice poblano peppers in half and discard seeds and stems. Place the peppers on a baking sheet, skin side up, and drizzle lightly with olive oil. Roast peppers for 15-18 minutes or until well charred. Remove peppers from the oven and immediately transfer them into a mixing bowl, covering tightly with plastic wrap to steam for 5 minutes. After steaming, remove and discard the pepper skins, then dice the roasted peppers.
• Place the boneless, skinless chicken thighs and 3 cups of chicken stock into a large stockpot and bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. Cook the chicken until cooked through, about 12-15 minutes. Remove the cooked chicken with tongs and chop it into bite-size pieces. Reduce the heat on the stockpot (with the broth) to low, keeping it warm.
• Heat a large, heavy pot or Dutch oven over medium heat and add 1/4 cup of olive oil and the diced onion. Sauté the onions until soft, about 5-7 minutes. Add the minced garlic and cook until fragrant, about 1-2 more minutes. Stir in the ground cumin and ground coriander to the pot and cook for another 1 minute to bloom the spices, enhancing their flavor.
• Carefully strain the reserved chicken stock through a fine mesh sieve or strainer into a clean bowl or directly into the pot, ensuring a clear broth.
• Add the chopped cooked chicken, diced roasted poblano peppers, 1 (4-ounce) can of hot green chiles, 3 (16-ounce) cans of drained cannellini beans, and 2 teaspoons of oregano to the pot. Pour in the strained chicken stock. Bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer and cook for at least 30 minutes, allowing flavors to deepen.
• Taste the chili and adjust salt and pepper to your preference. Once satisfied with the seasoning, stir in the 3 tablespoons of fresh lime juice and the remaining 1/4 cup of chopped cilantro.
• Serve the White Chicken Chili hot with all of your favorite suggested toppings. Enjoy!

Notes

• After roasting, do not rinse the roasted poblano peppers since that will remove much of their flavor.
• Chicken thighs are dark meat with lots of connective tissue and therefore don’t run the same risk of overcooking as white meat. If you prefer to use chicken breasts (white meat), add the cooked chopped chicken into the pot right before serving to prevent them from becoming dry.
• This chili is excellent by itself but even better with the suggested toppings, which add layers of flavor and texture.
• Leftovers can be stored in an airtight container for up to 3 days in the fridge, or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

Nutrition

Calories:
404
kcal

|

Carbohydrates:
29.3
g

|

Protein:
43.3
g

|

Fat:
12
g

|

Saturated Fat:
2.2
g

|

Cholesterol:
87
mg

|

Sodium:
615
mg

|

Potassium:
707
mg

|

Fiber:
11.5
g

|

Sugar:
5
g

|

Calcium:
133
mg

|

Iron:
4
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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