White Chicken Chili is a delicious twist on the traditional red chili recipe. It’s a perfect comfort meal that combines the warmth of spices with tender chicken and creamy white beans. This hearty and flavorful dish is excellent for weeknight dinners or gatherings, and it pairs beautifully with a sprinkle of cheese or a side of cornbread. Here’s a step-by-step guide to creating this wholesome chili:
Ingredients:
- 1½ tablespoons olive oil
- 4 poblano peppers or Anaheim peppers
- 2 minced garlic cloves
- 1 chopped sweet onion
- 1 teaspoon chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon oregano or marjoram
- 3 cups chicken broth
- ⅛ teaspoon cayenne powder
- 1 (15¼-ounce) can corn kernels, drained
- 2 (16-ounce) cans great northern beans, drained and rinsed
- ½ cup sour cream
- 2 cups chopped or shredded cooked chicken
- ¼ cup chopped cilantro
- Salt and black pepper, to taste
- Optional toppings: Pepper jack or Monterey jack cheese
Step-by-Step Instructions:
- Roast the Peppers:
- Start by roasting the poblano or Anaheim peppers. Preheat your oven to 450°F (230°C) and place the peppers on a baking sheet. Roast for about 10-15 minutes, turning halfway, until the skin is charred and blistered.
- Remove from the oven and cover the peppers with foil or place them in a bowl covered with a lid to let them steam for about 10 minutes. After steaming, peel off the charred skin and chop the peppers. Set aside.
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped sweet onion, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Spices:
- Stir in the chili powder, ground cumin, and oregano (or marjoram). Cook the spices with the onion and garlic for 1-2 minutes to release their flavors.
- Add Chicken Broth and Roasted Peppers:
- Pour in the chicken broth and stir in the chopped roasted peppers. Bring the mixture to a simmer.
- Incorporate Other Ingredients:
- Add the cayenne powder, corn kernels, and great northern beans to the pot. Stir everything together and continue to simmer on low heat for about 10-15 minutes to let the flavors meld together.
- Add the Chicken:
- Stir in the cooked, shredded, or chopped chicken. Let it heat through for about 5 minutes, ensuring the chicken is fully warmed.
- Finish with Creaminess:
- Reduce the heat to low, and stir in the sour cream, which adds a creamy richness to the chili. Make sure the sour cream is fully incorporated but be careful not to let the mixture boil at this point.
- Season and Garnish:
- Add salt and black pepper to taste, and mix in the chopped cilantro. For an added touch, top each bowl with shredded Pepper Jack or Monterey Jack cheese before serving.
Tips for the Best White Chicken Chili:
- Roasting the peppers gives them a smoky, rich flavor that enhances the chili. If you’re short on time, you can use canned green chilies as a substitute.
- For a spicier chili, increase the amount of cayenne pepper or add chopped jalapeños.
- If you prefer a thicker consistency, you can mash some of the beans before adding them to the chili, or let the chili simmer longer to reduce the liquid.
- This chili is a great way to use up leftover chicken or a store-bought rotisserie chicken for added convenience.
Serving Suggestions:
White Chicken Chili is versatile and pairs well with several side dishes. Serve it with:
- Cornbread: A classic side that complements the creaminess and spice of the chili.
- Tortilla chips: Use them for scooping or crumble them on top for added crunch.
- Avocado slices: Add a cool, creamy element to balance the heat.
- Lime wedges: A squeeze of lime enhances the flavors of the dish with a hint of brightness.
Storage and Reheating:
This chili stores well and even improves as the flavors have more time to meld. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. You can also freeze it for up to 3 months; just thaw in the refrigerator overnight before reheating.
White Chicken Chili is a satisfying, creamy dish that offers warmth and comfort with every bite. Its combination of tender chicken, hearty beans, and smoky roasted peppers creates a dynamic flavor profile that will please everyone at the table. Whether you’re making this for a family dinner or a gathering, it’s a crowd-pleaser that’s simple to prepare yet packed with flavor. Serve it with your favorite toppings, and enjoy the creamy, zesty, and delicious experience of this homemade chili.
