Description
Creamy, hearty, and packed with smoky flavors, this White Chicken Chili is the ultimate comfort food for any season. With tender chicken, roasted peppers, and a blend of spices, it’s a one-pot wonder that’s easy to make and guaranteed to impress. Perfect for family dinners, game nights, or meal prep!
Ingredients
For the Chili:
- 4 Anaheim peppers or poblano peppers
- 1 ½ tablespoons olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon marjoram or oregano
- ⅛ teaspoon ground cayenne pepper
- 3 cups low-sodium chicken broth
- 2 (15.8-ounce) cans great northern beans, drained and rinsed
- 1 (15.25-ounce) can whole kernel corn, drained
- 2 cups cooked cubed or shredded chicken (breasts or thighs)
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Optional Toppings:
-
- Kosher salt and freshly ground black pepper, to taste
- Monterey Jack or Pepper Jack cheese, shredded
- Fresh cilantro, chopped
Instructions
Roast the Peppers
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8–10 minutes, then flip using tongs and roast for another 8–10 minutes.
- Transfer the roasted peppers to a cutting board and cover them with an inverted bowl to steam for 30 minutes.
- Peel off the skins, remove the stems, and dice the peppers. Set them aside.
Sauté the Aromatics
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Reduce the heat to low and stir in the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly.
Simmer the Chili
- Pour in the chicken broth and stir in the roasted peppers, beans, and corn. Bring the mixture to a simmer and cook for 10 minutes.
- Remove 2–3 cups of the chili and blend it using an immersion blender or a stand blender. Return the pureed chili to the pot to thicken the mixture.
Add the Chicken and Creaminess
-
- Stir in the cooked chicken and heat for 2–3 minutes to warm through.
- Turn off the heat and mix in the sour cream and chopped cilantro, reserving some cilantro for garnish.
Notes
- Spice Level: Adjust the cayenne pepper to control the heat level.
- Vegetarian Option: Skip the chicken and use vegetable broth, adding extra beans or chickpeas for protein.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezer-Friendly: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American