White Chicken Chili with Roasted Peppers

Adriana Torres


This is one of my husband’s favorite recipes year round. I love it too and prefer it over the typical chili made with ground beef. What I love about this recipe (aside from its deliciousness) is that there is no need to use flour in order to thicken the broth. The consistency of chili is obtained by blending a portion of the beans with broth and milk and then it simmers on the stove until it thickens. Hope you give this recipe a try.


☆☆☆☆☆ 0 votes

4 appetizer portions or 2 medium size bowls
30 Min
Stove Top


  • 2
    small chicken breasts, chopped
  • 2 can(s)
    cannellini beans
  • 1/2 can(s)
    yellow corn
  • 4
    roasted, peeled, deseeded, and chopped green anaheim peppers
  • 1/2 c
  • 1/2 c
    whole milk
  • 1/4 c
    heavy cream
  • 1/2 c
    shredded chihuahua cheese
  • 1/2 Tbsp
    chicken bouillon (more or less according to taste)
  • 1/2 tsp
    freshly cracked black (or white) pepper
  • 1 tsp
    cooking oil

How to Make White Chicken Chili with Roasted Peppers


  1. In a medium pot, add 1 tbsp. cooking oil. Add chicken. Season with a pinch of salt and cook until slightly browned.
  2. Meanwhile, drain the beans. Add 1 1/2 cans of beans into a blender reserving half a can. Add milk and water and blend until smooth.
  3. Once chicken has cooked, pour the bean mixture into the pot. Add green chiles, corn, the rest of the beans, and the heavy cream.
  4. Add chicken bouillon according to taste and season with pepper.
  5. Simmer for 20 minutes on medium low stirring frequently to keep the chili from sticking to the bottom of the pot and burning.
  6. Serve immediately and top with shredded Chihuahua cheese.

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About White Chicken Chili with Roasted Peppers

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