There’s nothing like a warm, hearty bowl of White Chicken Chili to chase away the chill! This recipe combines tender chicken, creamy white beans, and a rich, flavorful broth that will have you coming back for seconds. With a balance of mild heat from poblano and jalapeño peppers and the creamy finish of heavy cream, it’s a comforting dish that’s as perfect for a cozy night in as it is for feeding a crowd. Whether you’re looking to spice up your weeknight dinner or wow guests at a gathering, this White Chicken Chili is a guaranteed hit!
Why This White Chicken Chili Recipe is a Must-Try
This White Chicken Chili recipe is a game-changer for comfort food lovers. It’s ideal for busy weeknights because you can whip it up in under an hour, and it’s a crowd-pleaser at potlucks or game-day parties. The creamy texture combined with the mild spice level caters to a variety of taste preferences. Plus, it’s a fantastic way to use leftover rotisserie chicken! Whether you need a comforting dinner after a long day or a standout dish for a get-together, this recipe delivers on every level.
Ingredients Needed for Your White Chicken Chili
To make this mouthwatering White Chicken Chili, you’ll need a blend of fresh vegetables, savory spices, and pantry staples. Onion and poblano peppers form the aromatic base, while garlic and jalapeño add a punch of flavor. Spices like cumin, coriander, and chili powder bring warmth and depth to the dish. White beans and corn give the chili its heartiness, while chicken and heavy cream provide a rich, creamy texture. A splash of lime juice brightens the flavors, and fresh cilantro adds a fresh, herby finish. Don’t forget the toppings—tortilla chips, shredded Monterey Jack cheese, and a dollop of sour cream elevate every bite!
Instructions for Your White Chicken Chili
Start by heating a large Dutch oven over medium-high heat. Add olive oil along with chopped onion and poblano peppers, seasoning with salt. Cook for about five minutes until softened, stirring occasionally. Stir in the garlic and jalapeño, cooking for another two minutes before adding the cumin, coriander, chili powder, black pepper, and oregano. Let the spices bloom for a minute until fragrant.
In a small measuring cup, whisk together 1/2 cup of chicken broth and the cornmeal or masa harina to create a thickening slurry. Add the remaining chicken broth, the cornmeal mixture, white beans, green chilis, and frozen corn to the pot. Bring everything to a simmer and let it cook for about 10 minutes. Stir in the shredded chicken and continue to simmer for five minutes until heated through. Finally, mix in the heavy cream, lime juice, and fresh cilantro. Adjust seasoning with additional salt if needed, and remove from heat.
Ways to Serve White Chicken Chili
White Chicken Chili is incredibly versatile and can be served in various ways. Ladle it into bowls and top with fresh cilantro, crispy tortilla chips, and a generous sprinkle of shredded Monterey Jack cheese for added richness. A dollop of sour cream adds a cool contrast to the spices. You can also serve it with warm cornbread on the side to soak up the delicious broth. For a fun twist, try spooning the chili over a bed of rice or using it as a filling for burritos. It’s perfect for casual dinners, meal prep, or even as a hearty lunch the next day.
Variations for White Chicken Chili
You can easily customize this White Chicken Chili recipe to suit your taste. Swap out the rotisserie chicken for leftover turkey to give it a post-holiday twist. If you prefer a spicier kick, leave the seeds in the jalapeño or add a dash of hot sauce. For a lighter version, use half-and-half instead of heavy cream or skip the cream altogether for a brothier chili. You can also add extra veggies like bell peppers or zucchini to boost the nutritional value. Vegetarian? Replace the chicken with extra beans and vegetable broth for a satisfying meat-free alternative.
Give It a Try!
Ready to warm up with a bowl of creamy White Chicken Chili? This recipe is as simple as it is satisfying. Don’t forget to share your delicious results or any unique twists you tried in the comments below. Happy cooking!
White Chicken Chili
Ingredients
- 2 Tbsp. olive oil
- 1 onion chopped
- 2 poblano peppers chopped
- 1 tsp. kosher salt divided, plus more to taste
- 3 cloves garlic chopped
- 1 jalapeño chopped (seeds removed for less heat)
- 1 Tbsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. chili powder
- 1/2 tsp. black pepper
- 2 tsp. dried oregano
- 4 cups chicken broth divided
- 3 Tbsp. cornmeal or masa harina
- 2 15-oz. cans white beans, drained and rinsed
- 1 4-oz. can chopped green chilis
- 1 cup frozen corn
- 3 cups cooked chicken from 1 rotisserie chicken
- 1/2 cup heavy cream
- 2 Tbsp. fresh lime juice
- 2 Tbsp. chopped cilantro leaves plus more for serving
- Tortilla chips shredded Monterey Jack cheese, and sour cream for serving
Instructions
- Heat a large Dutch oven over medium-high heat. Add olive oil, onion, and poblano peppers; season with 1/2 tsp. salt. Cook for 5 minutes, stirring occasionally.
- Add garlic and jalapeño; cook for 2 minutes. Stir in cumin, coriander, chili powder, black pepper, and oregano. Cook for 1 minute until fragrant.
- In a small cup, whisk together 1/2 cup chicken broth and cornmeal.
- Pour in remaining chicken broth, cornmeal mixture, white beans, green chilis, and corn. Bring to a simmer; cook for 10 minutes.
- Stir in cooked chicken; simmer for 5 minutes. Add heavy cream, lime juice, and cilantro. Adjust salt to taste and remove from heat.
- Serve hot with tortilla chips, cheese, sour cream, and extra cilantro.
