white chicken chili

Name: White Chicken Chili
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) canola oil; 1 medium sweet onion chopped; 2 clove(s) garlic minced; 1 1/2 teaspoon(s) ground cumin; 1 teaspoon(s) chili powder; 1/2 teaspoon(s) marjoram; 1/8 teaspoon(s) ground cayenne pepper; 3 cup(s) low sodium chicken broth; 1 poblano pepper (whole); 1 anaheim pepper (whole); 2 can(s) great northern beans drained and rinsed; 1 can(s) whole kernel corn rinsed; 3 cup(s) cubed or shredded cooked chicken; 1/2 cup(s) heavy cream; salt and pepper (to taste)

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Beth Pierce

Ofallon, MO

Updated on Aug 5, 2020

This White Chicken Chili combines Great Northern beans, rotisserie chicken, sweet corn, poblano and Anaheim peppers, onions, garlic and a perfect blend of spices into a wholesome soul warming chili. Top with cheese, jalapeno slices and tortilla strips. I love to serve this with Cornbread and Pineapple Margaritas.

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This easy White Chicken Chili recipe is a creamy version of chili with white beans, roasted chicken, cream, poblano peppers and Anaheim peppers. It is a welcome change from the traditional red chili.

prep time 10 Min

cook time 50 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon canola oil
1 medium sweet onion chopped
2 cloves garlic minced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon marjoram
1/8 teaspoon ground cayenne pepper
3 cups low sodium chicken broth
1 poblano pepper (whole)
1 anaheim pepper (whole)
2 cans great northern beans drained and rinsed
1 can whole kernel corn rinsed
3 cups cubed or shredded cooked chicken
1/2 cup heavy cream
salt and pepper (to taste)

How To Make white chicken chili

Step 1

Heat oil in a dutch oven or heavy stockpot over medium heat. Add onion and cook 3-4 minutes. Reduce heat to low and add the minced garlic, cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute stirring constantly.

Step 2

Pour in the chicken broth and add the peppers to the pot. Cover and simmer for 30-40 minutes or until the stems fall off the peppers easily and the skin is shriveled. Remove the peppers from the pot and place on cutting board to cool for a few minutes. Peel the skins from the peppers, chop the peppers and add them back to the pot.
Step 3

Add beans, corn and cooked chicken and simmer for 5 minutes. Stir in the cream and simmer for another 2-3 minutes. Salt and pepper to taste.
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