White Chicken Chili with Beans

There is something undeniably comforting about that first spoonful of creamy white chicken chili warming you up from the inside out. Where most chilis bring heat and deep tomato flavor, this version brings a velvety base of white beans and tender chicken with smoky roasted peppers for a bright and satisfying meal that always disappears fast at my table.

I first made this as a lighter alternative to traditional red chili and now my friends beg for it whenever we do game night It is the perfect blend of creamy and just a little spicy

Ingredients

• Anaheim or poblano peppers: bring a mild to medium heat and a unique smoky flavor that makes this chili shine Look for firm glossy peppers with vivid green color
• Olive oil: adds richness and helps all those savory flavors bloom Use a good quality extra virgin olive oil for best flavor
• Sweet onion: forms the aromatic base giving sweetness to balance the spice A yellow onion will work too
• Garlic: gives depth and a savory kick Always use fresh cloves and mince them yourself
• Ground cumin: an essential earthy spice for chili that provides warmth Choose a fresh jar for the most punch
• Chili powder: brings an extra layer of spice and color Look for a blend with no added salt
• Marjoram or dried oregano: adds herbal brightness Marjoram is more floral while oregano is more earthy both work well
• Ground cayenne pepper: lets you control the chili’s heat Add more if you like it spicy
• Low sodium chicken broth: gives savory depth while keeping things light
• Great northern beans: are creamy and mild and do not overpower the soup Choose canned beans that are firm and intact
• Whole kernel corn: adds sweetness and color Use canned or thawed frozen corn
• Cooked chicken breasts or thighs: the backbone of the dish For the tenderest results use leftover roast chicken or poach your own
• Sour cream: makes the chili creamy without being too rich Use full fat for best flavor and texture
• Fresh cilantro: adds a burst of brightness and color Look for crisp green leaves
• Kosher salt and fresh ground black pepper: essential for bringing all the flavors together Use flaky salt for serving if you like
• Monterey Jack or Pepper Jack Cheese: for garnish adds a melty cheesy finish Skip it or use dairy free if needed

Step-by-Step Instructions

Roast the Peppers:

Place whole Anaheim or poblano peppers on a foil lined baking sheet. Roast them in a hot oven turning once until the skins blister and blacken for maximum smoky flavor. Transfer the hot peppers to a cutting board and cover with a large bowl to steam making them easy to peel. Peel off and discard the skins remove stems and dice the peppers

Sauté the Aromatics:

Pour olive oil into a Dutch oven and heat it over medium. Add chopped onion and cook patiently until soft and translucent letting the sweetness develop. Lower the heat and add minced garlic and spices. Mix for a minute letting the spices bloom and make your kitchen smell incredible

Build the Chili Base:

Add chicken broth beans corn and the diced roasted peppers Give everything a good stir Simmer gently to allow the flavors to meld and the vegetables to soften

Blend for Creaminess:

Remove several cups of chili and puree it either using an immersion blender or in a traditional blender. Return the pureed mixture to the pot for a thicker creamier texture that still keeps some whole beans and corn for bite

Add Chicken and Finish:

Stir in the cooked chicken cubes or shreds and simmer just until everything is heated through Preserve the chicken’s tenderness by not overcooking in this final step

Finish and Serve:

Turn off the heat and swirl in sour cream and chopped cilantro reserving extra cilantro for garnish. Taste and season with kosher salt and pepper as needed. Serve hot topped with cheese and more cilantro if you wish

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Roasted peppers are my favorite part of this recipe The smell reminds me of my dad roasting peppers on the grill growing up and now my kitchen fills with that same warmth My kids love to help peel the peppers so it turns into a fun family ritual

Storage Tips

Store leftovers in a tightly sealed container in the refrigerator for up to four days It also freezes well for at least two months Thaw in the fridge overnight and reheat gently on the stove adding a splash of broth if it thickens up

Ingredient Substitutions

If you do not have Anaheim or poblano peppers substitute with bell peppers for a milder taste or jalapenos for more heat Cannellini and navy beans work in place of great northern For dairy free use coconut yogurt instead of sour cream

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Serving Suggestions

Serve with warm cornbread tortilla chips or a dollop of extra sour cream For a party setup a chili bar with assorted toppings like diced avocado chopped green onions or pickled jalapenos This is a showstopper for game days or family gatherings

Cultural Context

White chicken chili was born as a Southwestern response to classic red chili combining pre Columbian native ingredients like beans and corn with newer favorites such as chicken and dairy The creamy finish sets it apart making it popular across the United States particularly in cooler months

Recipe FAQs

→ What type of chicken works best?

Cooked chicken breasts or chicken thighs both work great, depending on your texture and flavor preference. Thighs offer extra juiciness.

→ Can I make it spicier?

Yes, increase the cayenne or add chopped jalapeños for more heat. Adjust chili powder as well to taste.

→ What toppings complement this chili?

Shredded Monterey Jack or Pepper Jack cheese, fresh cilantro, chopped green onions, and a squeeze of lime all make delicious toppings.

→ Can I freeze leftovers?

White chicken chili freezes well in airtight containers for up to three months. Thaw and reheat gently before serving.

→ Is it possible to use different beans?

Great northern beans are traditional, but cannellini or navy beans are good alternatives without sacrificing texture or taste.