Go Back
–+ servings
Merry

Creamy White Chicken Chili Recipe

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

Roast the Peppers
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
  2. 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.
  3. Transfer the roasted peppers to a cutting board and cover them with an inverted bowl to steam for 30 minutes.
  4. Peel off the skins, remove the stems, and dice the peppers. Set them aside.
Sauté the Aromatics
  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Add the chopped onion and sauté until softened, about 5 minutes.
  3. 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
  1. 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.
  2. 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
  1. Stir in the cooked chicken and heat for 2–3 minutes to warm through.
  2. 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.

Tried this recipe?

Let us know how it was!