White Chicken Chili Recipe

I absolutely love this White Chicken Chili Recipe because it strikes the perfect balance between comforting and fresh. It’s not your typical spicy, tomato-heavy chili—instead, it’s creamy, full of tender chicken, and packed with vibrant flavors from poblano and jalapeño peppers. When the weather starts to cool down, this recipe is my go-to for a cozy dinner that feels both hearty and light.

You’ll find that it’s incredibly easy to make any night of the week, especially if you have a rotisserie chicken on hand. I like how this White Chicken Chili Recipe comes together quickly but still tastes like you’ve been simmering it for hours. Plus, it’s a crowd-pleaser—my family goes crazy for it, and it’s an excellent way to add some variety to your chili rotation.

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Ingredients You’ll Need

The ingredients in this White Chicken Chili Recipe work so well together to create creamy texture and bold flavor. I like to pick fresh poblano peppers because they add a smoky depth, and the blend of spices really elevates this dish. Rotisserie chicken is a lifesaver here, making the cooking process a breeze!

• White beans: I always rinse and drain canned beans to keep the chili from being too starchy.
• Low-sodium chicken broth: Using low-sodium lets you control the salt and keep flavors balanced.
• Extra-virgin olive oil: For sautéing veggies and adding a touch of richness.
• Yellow onion: Adds sweetness and depth once it softens.
• Jalapeño pepper: Seeds removed for milder heat, or kept for a kick!
• Poblano peppers: Give a subtle smoky flavor and hearty texture.
• Garlic cloves: Essential for that warm, aromatic background.
• Ground cumin: Adds earthy warmth.
• Ground coriander: Brings a slight citrusy brightness.
• Chili powder: I use ancho chili powder for a deep, mellow spice.
• Salt: To taste, especially important when using low-sodium broth.
• Rotisserie chicken: Shredded, it adds tender protein effortlessly.
• Frozen corn: No need to thaw; it adds a nice sweetness and texture.
• Fresh lime juice: Brightens the chili at the end with a zesty finish.
• Fresh cilantro: Stirred in last for fresh, herby brightness.

Variations

I like to mix things up with this White Chicken Chili Recipe depending on the occasion or what I have on hand. You can easily tailor it whether you want it more mild, spicy, or even add a veggie boost. Feel free to personalize—it’s a recipe that welcomes your creativity!

• Spicy Upgrade: When I want more heat, I leave the jalapeño seeds in and add a pinch of cayenne pepper.
• Vegetarian Version: I swap chicken broth for vegetable broth and skip the chicken, adding extra beans and veggies like zucchini.
• Thick and Hearty: For a stew-like chili, I simmer it longer uncovered until it thickens beautifully.
• Fresh Toppings: Sometimes I add diced avocado or a dollop of sour cream to change up textures and flavors.

How to Make White Chicken Chili Recipe

Step 1: Puree Some Beans for Creaminess

Start by blending one can of white beans with one cup of chicken broth in your food processor or blender until smooth. This little trick is what gives the chili its creamy base without any dairy. Set aside the bean puree as well as the whole beans from the other can—you’ll be adding both later for texture contrast.

Step 2: Sauté Your Aromatics

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, minced jalapeño, and diced poblano peppers. Cook them, stirring occasionally, until they soften and become fragrant—around 4 to 5 minutes. This step builds the flavor foundation, so don’t rush it!

Step 3: Add Garlic and Spices

Stir in the minced garlic and cook for about one minute until aromatic. Then sprinkle in the ground cumin, ground coriander, and chili powder. Mix everything together and cook for another minute—this helps the spices bloom and deepen, giving the chili its signature warmth.

Step 4: Simmer the Base

Pour in the remaining chicken broth along with the pureed beans. Stir everything well and bring the mixture to a boil. Once boiling, season with salt to taste, reduce heat to low, and let it simmer uncovered for 20 minutes. This step melds all the flavors and starts to thicken the chili.

Step 5: Add Chicken, Beans, Corn & Lime

Stir in the shredded rotisserie chicken, whole beans from the second can, frozen corn, and fresh lime juice. Let the chili cook for another 5 minutes so everything heats through and the flavors marry. It’s at this point that the chili really comes together, becoming vibrant and hearty.

Step 6: Final Seasoning & Cilantro

Taste and adjust the seasoning as needed—sometimes I add a pinch more salt or lime juice here. Then, stir in fresh chopped cilantro for a bright, herbal kick right before serving. It’s a small step that makes a big difference!

How to Serve White Chicken Chili Recipe

Garnishes

I love topping my bowl of this White Chicken Chili Recipe with a dollop of sour cream, diced avocado, fresh lime wedges, and some crushed tortilla chips for crunch. The cool creaminess balances the warm spices, and the lime brightens everything up. Fresh cilantro on top adds that extra pop of herbal freshness I crave.

Side Dishes

This chili pairs wonderfully with warm cornbread or a simple green salad tossed in a light vinaigrette. Sometimes I just grab a big slice of crusty bread to soak up the flavorful broth—comfort food at its best! For a heartier meal, roasted sweet potatoes on the side are a great complement.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served the chili in hollowed-out mini sweet peppers or small bread bowls. It always impresses guests and makes for easy, mess-free eating. I also love setting up a chili bar with various toppings so everyone can customize their own bowl—that’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover White Chicken Chili in airtight containers in the fridge, and it keeps perfectly for 3 to 5 days. I always keep toppings like avocado and sour cream separate to keep them fresh. This recipe actually tastes even better the next day, once the flavors have had more time to meld.

Freezing

Freezing this chili works great if you want to prep in batches. I like to portion it into freezer-safe containers, leaving some room at the top for expansion. It stays delicious for up to 3 months—you’ll just want to add fresh lime juice and cilantro after thawing to brighten it back up.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to avoid burning. If the chili has thickened too much in the fridge, I add a splash of chicken broth to loosen it up. This method helps maintain the creamy texture and fresh flavors—you’ll want to eat it all over again!

FAQs

Final Thoughts

This White Chicken Chili Recipe holds a special place in my kitchen because it’s reliably delicious, easy to make, and warms you up on a chilly day. I love sharing it with friends and family because it’s just so comforting without being heavy. Give it a try—you’ll be amazed at how something so simple can become a fast favorite in your meal lineup.

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