White Chicken Chili

Beth Pierce


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.


☆☆☆☆☆ 0 votes

10 Min
50 Min
Stove Top


  • 1 Tbsp
    canola oil
  • 1 medium
    sweet onion chopped
  • 2 clove
    garlic minced
  • 1 1/2 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1/8 tsp
    ground cayenne pepper
  • 3 c
    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 c
    cubed or shredded cooked chicken
  • 1/2 c
    heavy cream
  • ·
    salt and pepper (to taste)

How to Make White Chicken Chili


  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.
  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.
  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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