The Ultimate Guide to Making Perfect White Chicken Chili
This creamy White Chicken Chili is the ultimate comfort food! Packed with tender shredded chicken, white beans, poblano peppers, and a perfectly spiced creamy broth. Ready in just 30 minutes, this one-pot meal is perfect for busy weeknights, meal prep, or cozy family dinners. Healthier than traditional red chili but just as satisfying!
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 4-5 cloves garlic minced
- 2 medium poblano peppers seeded and diced
- 1 jalapeño pepper seeded and finely diced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1½ teaspoons ground coriander
- 1 teaspoon ancho chili powder
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper adjust to taste
- 4 cups low-sodium chicken broth
- 3 cans 15 oz each white beans (Great Northern or cannellini), drained and rinsed
- 1 can 4 oz diced green chilies
- 1 cup corn kernels fresh or frozen
- For Creaminess:
- 1 cup half-and-half or heavy cream
- 8 ounces cream cheese softened and cubed (optional)
- For Finishing:
- Juice of 2 limes about ¼ cup
- ½ cup fresh cilantro chopped
- Salt and black pepper to taste
- Suggested Toppings:
- Sliced avocado
- Shredded Monterey Jack cheese
- Sour cream or Greek yogurt
- Crushed tortilla chips
- Fresh lime wedges
Instructions
- Season the chicken: Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Sear the chicken: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear chicken until golden brown, about 3-4 minutes per side. Remove to a plate and set aside.
- Sauté aromatics: In the same pot, add remaining 1 tablespoon olive oil. Add diced onion with a pinch of salt and cook until softened, about 4-5 minutes, scraping up browned bits.
- Add peppers: Add poblano peppers and jalapeño. Cook for 3-4 minutes until softened.
- Bloom spices: Add garlic and cook until fragrant, about 30 seconds. Add cumin, oregano, coriander, ancho chili powder, white pepper, and cayenne. Toast spices for 60 seconds, stirring constantly.
- Build the base: Pour in chicken broth, deglazing the pot. Scrape up any spices or aromatics stuck to the bottom.
- Simmer chicken: Return seared chicken breasts to the pot. Bring to a simmer, reduce heat, cover partially, and cook for about 15 minutes, until chicken registers 165°F (74°C).
- Shred chicken: Remove chicken to a cutting board and shred with two forks.
- Add beans and chilies: While chicken shreds, add drained white beans and diced green chilies to the pot. Simmer uncovered for 5 minutes.
- Return chicken and add corn: Add shredded chicken and corn kernels back to the pot. Simmer for another 5 minutes.
- Add creaminess: Reduce heat to low. Slowly stir in half-and-half (or heavy cream). If using cream cheese, add in small chunks and stir until completely melted.
- Finish with lime and cilantro: Stir in lime juice and fresh cilantro. Taste and adjust salt and pepper as needed.
- Rest briefly: Allow chili to rest for 5 minutes before serving.
- Serve: Ladle into bowls and top with your favorite toppings like avocado, cheese, sour cream, or tortilla chips.
Notes
- For thicker chili: Mash about one-third of the beans before adding to the pot.
- For extra smoky flavor: Roast poblano peppers over an open flame until blackened, then peel and dice before adding.
- Slow cooker option: Sear chicken and sauté aromatics as directed, then transfer everything except dairy, lime juice, and cilantro to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add dairy components in the last 30 minutes.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.