White Chicken Chili Recipe

Savor the Creamy Comfort: White Chicken Chili Recipe

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Are you craving a cozy, comforting meal that’s bursting with flavor? Look no further than White Chicken Chili! This hearty and satisfying dish features tender chicken, creamy beans, aromatic spices, and zesty peppers, all simmered together in a flavorful broth. Whether enjoyed on a chilly evening or served as the star of your next gathering, White Chicken Chili is sure to warm your soul and leave your taste buds singing. Let’s dive into the details of this delicious recipe and learn how to make it at home.


  • 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 marjoram or oregano
  • 1/8 teaspoon ground cayenne pepper
  • 3 cups low-sodium chicken broth
  • 2 cans (15.8 ounces each) great northern beans, drained and rinsed
  • 1 can (15.25 ounces) whole kernel corn, drained
  • 2 cups cooked cubed or shredded chicken breasts or chicken thighs
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Kosher salt and fresh ground black pepper
  • Monterey Jack Cheese or Pepper Jack Cheese (optional)


  1. Roast the Peppers: Preheat the broiler in your oven. Place the Anaheim or poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds and stems, and chop the peppers.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until softened and fragrant, about 5 minutes.
  3. Add Spices: Stir in ground cumin, chili powder, marjoram or oregano, and ground cayenne pepper. Cook for an additional minute to toast the spices and release their flavors.
  4. Simmer Chili: Pour in the low-sodium chicken broth, drained and rinsed great northern beans, and drained whole kernel corn. Add the chopped roasted peppers and cooked chicken breasts or thighs. Bring the mixture to a simmer and let it cook for 20-25 minutes to allow the flavors to meld together.
  5. Finish with Cream: Remove the pot from the heat and stir in sour cream and chopped fresh cilantro. Season with kosher salt and freshly ground black pepper to taste.
  6. Serve and Garnish: Ladle the White Chicken Chili into bowls and garnish with shredded Monterey Jack Cheese or Pepper Jack Cheese, if desired. Serve hot, with additional cilantro and a squeeze of lime, if desired.

Cook Notes and Variations:

  • Make it Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian version of this chili. You can also add extra vegetables such as diced bell peppers, carrots, or zucchini for added texture and flavor.
  • Add Heat: Adjust the amount of ground cayenne pepper or add chopped jalapeños for extra heat, depending on your preference.
  • Thicken the Chili: For a thicker chili, you can mash some of the beans with a fork or potato masher before adding the sour cream.

FAQs (Frequently Asked Questions):

Q: Can I use canned green chilies instead of fresh peppers? A: Yes, you can substitute canned green chilies for fresh roasted peppers if you prefer. Use about 1/2 cup of canned green chilies, drained, to replace the roasted peppers.

Q: Can I make this chili in a slow cooker? A: Absolutely! To make White Chicken Chili in a slow cooker, follow steps 1 and 2 to roast the peppers and sauté the aromatics. Then, transfer the mixture to a slow cooker along with the remaining ingredients (except for the sour cream and cilantro). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the sour cream and cilantro just before serving.

Q: Is this chili freezer-friendly? A: Yes, White Chicken Chili freezes exceptionally well. Let the chili cool completely before transferring it to freezer-safe containers or resealable bags. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Q: Can I use Greek yogurt instead of sour cream? A: Yes, you can substitute Greek yogurt for sour cream if you’re looking for a lighter option. Just keep in mind that Greek yogurt may impart a slightly tangier flavor to the chili.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can modify the recipe:

  • Increase Protein: Boost the protein content of the chili by adding extra chicken or incorporating cooked bacon or sausage.
  • Use Cauliflower: Replace the beans and corn with cauliflower florets for a low-carb alternative. Cauliflower adds bulk and texture to the chili without the extra carbs.
  • Add Avocado: Top each serving with sliced avocado or guacamole for a creamy and nutritious keto-friendly garnish.

White Chicken Chili is the epitome of comfort in a bowl, offering a perfect balance of flavors, textures, and warmth that is sure to delight your taste buds and nourish your body. With its creamy broth, tender chicken, and aromatic spices, this chili is a versatile dish that can be enjoyed any time of year. Whether served as a quick weeknight dinner or as a crowd-pleasing party dish, White Chicken Chili is guaranteed to become a favorite in your recipe repertoire. So gather your ingredients, prepare a batch of this delicious chili, and get ready to savor the creamy comfort with every spoonful!

Do you have any questions or suggestions about this recipe? Feel free to leave a comment below!

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