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white chicken chili

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

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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yield 6 serving(s)
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For white chicken chili

  • 1 Tbsp
    canola oil
  • 1 md
    sweet onion chopped
  • 2 clove
    garlic minced
  • 1 1/2 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1/2 tsp
    marjoram
  • 1/8 tsp
    ground cayenne pepper
  • 3 c
    low sodium chicken broth
  • 1
    poblano pepper (whole)
  • 1
    anaheim pepper (whole)
  • 2 can
    great northern beans drained and rinsed
  • 1 can
    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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