White Chicken Chili with Beans (Print)

Creamy chicken chili with white beans, roasted peppers, and cilantro for hearty comfort and fresh flavor.

# Ingredients:

→ Main Ingredients

01 - 4 Anaheim peppers or poblano peppers
02 - 1 ½ tablespoons olive oil
03 - 1 medium sweet onion, chopped
04 - 2 cloves garlic, minced
05 - 1 ½ teaspoons ground cumin
06 - 1 teaspoon chili powder
07 - ½ teaspoon marjoram or oregano
08 - ⅛ teaspoon ground cayenne pepper
09 - 3 cups low sodium chicken broth
10 - 2 (15.8-ounce) cans great northern beans, drained and rinsed
11 - 1 (15.25-ounce) can whole kernel corn, drained
12 - 2 cups cooked, cubed or shredded chicken breasts or chicken thighs
13 - ½ cup sour cream
14 - ¼ cup chopped fresh cilantro
15 - Kosher salt to taste
16 - Fresh ground black pepper to taste
17 - Monterey Jack Cheese or Pepper Jack Cheese, optional

# Steps:

01 - Preheat oven to 400°F (204°C). Line a baking sheet with aluminum foil. Place Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Flip peppers using tongs and roast for another 8-10 minutes. Transfer to a cutting board, cover with a large bowl, and allow peppers to steam for 30 minutes. Cut off stems, peel, discard skins, dice peppers, and set aside.
02 - Heat olive oil in a Dutch oven or heavy pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Reduce heat to low, add minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly.
03 - Stir in chicken broth, great northern beans, corn, and diced peppers. Simmer for 10 minutes, stirring occasionally.
04 - Remove 2-3 cups of the chili and puree using an immersion blender or stand blender until smooth. Return pureed chili to the pot, add cooked chicken, and heat for 2-3 more minutes.
05 - Turn off heat and stir in sour cream and chopped cilantro. Reserve some cilantro for garnish. Adjust seasoning with kosher salt and ground black pepper. Ladle chili into bowls and garnish with shredded Monterey Jack Cheese or Pepper Jack Cheese and additional cilantro if desired.

# Notes:

01 - Roasting and peeling peppers enhances their flavor and removes their tough skin.
02 - Pureeing part of the chili creates a creamy texture without adding additional cream.

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