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Top-down view of a bowl of white chicken chili.
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White Chicken Chili

Creamy, hearty, and full of comfort. This White Chicken Chili is rich and satisfying with roasted poblanos, tender chicken, and a silky broth loaded with cannellini beans and crema. It’s the perfect bowl of cozy comfort food on a cold night.
Course Chili, Main Course, Soup
Cuisine American, Southwest
Keyword comfort food, creamy chicken chili, easy weeknight soup, leftover turkey recipe, white chicken chili
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6
Calories 490kcal

Equipment

  • Dutch oven or heavy pot
  • Blender or Food Processor
  • Cutting board and chef knife
  • Wooden spoon
  • Tongs
  • Grill

Ingredients

  • 1 pound chicken thighs or 3 cups of cooked poultry
  • 1 cup Mexican Crema
  • 2 15oz cans of Cannellini beans drained and rinsed
  • 1 15oz can of corn
  • 4-6 cups Chicken Stock
  • 2 poblano peppers
  • 1 cup Monterey Jack Cheese, shredded
  • 1 4oz can green hatch chiles I like to add two cans on occasion
  • 4 cloves garlic, minced
  • 1 large yellow onion
  • 1 jalapeño sliced
  • 2 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon Chili Powder
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon mexican oregano
  • 1 teaspoon ground black pepper
  • Kosher salt to taste
  • ½ cup fresh cilantro chopped

Toppings

  • Avocado slices
  • Tortilla or Corn chips
  • Extra Monterey Jack
  • Sour Cream

Instructions

Prep

  • Dice Onion
  • Mince garlic
  • Season chicken thighs with salt and pepper.
  • Grill chicken to an internal temperature of 165°F.
  • Roast poblanos until blackened, then let cool. If you don’t have a grill, roast them over a gas flame like a marshmallow. Use the back of a knife to scrape off the charred skin.
  • Pull and dice the cooked chicken.

Build the Base

  • Puree one can of cannellini beans and half of the chopped poblanos with ½ cup of chicken stock. This adds creaminess without blending the whole batch.
  • In a large Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until it begins to color.
  • Add minced garlic and cook until fragrant, about 30 seconds.
  • Stir in cumin, chili powder, smoked paprika, Mexican oregano, and black pepper. Cook another 30 seconds to bloom the spices.

Combine and Simmer

  • Add half of the chicken stock and stir.
  • Add the diced chicken, bean-poblano puree, green chiles, remaining beans, corn, and crema.
  • Simmer gently for about 10 minutes, stirring occasionally.
  • Add lime juice and taste for salt. Adjust as needed.
  • Stir in Monterey Jack cheese just before serving to melt and slightly thicken the chili.

Serve

  • Ladle into bowls and top with avocado, crushed tortilla chips, extra cheese, and a dollop of sour cream. Garnish with chopped cilantro if desired.

Notes

Notes & Tips

  • Beans: Cannellini beans bring a creamy, nutty finish, but great northern beans work fine too.
  • Crema: The secret weapon. It adds tang like sour cream but won’t curdle in the heat.
  • Texture: Blending a portion of beans and poblanos gives natural creaminess without heavy cream or flour.
  • Make-ahead: This chili reheats beautifully and thickens as it sits. Add a splash of stock to loosen it when reheating.
  • Turkey substitute: Perfect for leftover Thanksgiving turkey or pre-pulled rotisserie chicken.

  Storage

  • Refrigerate: Up to 4 days in an airtight container.
  • Freeze: Up to 2 months. Skip the crema and cheese before freezing; stir them in after reheating for best texture.