White Chicken Chili is a vibrant and comforting departure from its tomato-based counterpart, a creamy, mildly spicy, and incredibly flavorful stew that is both nourishing and deeply satisfying. This recipe masterfully builds layers of flavor, beginning with the essential step of roasting fresh Anaheim or poblano peppers to develop a smoky, sweet depth that forms the soul of the dish. The base is a fragrant blend of sautéed onions, garlic, and a warm spice trio of cumin, chili powder, and a hint of cayenne, which is then simmered with white beans, corn, and rich chicken broth. The ingenious technique of blending a portion of the chili and returning it to the pot is the secret to its luxuriously creamy body without the need for heavy cream. Finished with tender shreds of cooked chicken, a swirl of tangy sour cream, and a burst of fresh cilantro, this chili is a harmonious balance of textures and tastes, offering a lighter yet equally comforting alternative to traditional chili.
The true brilliance of this recipe lies in its adaptability and its elegant, restaurant-quality results achieved with straightforward techniques. It is an excellent way to utilize leftover roasted or rotisserie chicken, transforming it into a completely new and exciting meal. The roasted peppers are well worth the extra effort, as their charred, complex flavor cannot be replicated by canned varieties. This chili is wonderfully versatile—it can be made milder or spicier by adjusting the peppers and cayenne, and it welcomes additions like diced green chiles or a squeeze of lime juice for extra brightness. Served with a sprinkle of Monterey Jack cheese and warm tortillas or crusty bread, White Chicken Chili is more than just a meal; it’s a cozy, crowd-pleasing centerpiece perfect for a casual family dinner or a festive gathering on a chilly evening.
Why You’ll Love This Recipe:
- Creamy Without Heavy Cream: The pureed bean and vegetable base creates a naturally thick, creamy, and luxurious texture.
- Deep, Smoky Flavor: Roasting the peppers unlocks a sweet, smoky depth that is the hallmark of an exceptional white chili.
- Perfect for Leftovers: An ideal and delicious way to use up leftover cooked chicken from another meal.
- Healthful and Satisfying: Packed with lean protein, fiber-rich beans, and vegetables, this chili is both nourishing and deeply comforting.
Ingredients:
- 4 Anaheim 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 dried oregano or marjoram
- ⅛ teaspoon ground cayenne pepper (adjust to taste)
- 3 cups low-sodium chicken broth
- 2 (15.8 oz) cans Great Northern beans, drained and rinsed
- 1 (15.25 oz) can whole kernel corn, drained
- 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- ½ cup sour cream, plus more for serving
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- Shredded Monterey Jack or Pepper Jack cheese, for serving
Instructions:
Step 1: Roast and Prepare the Peppers
Preheat your oven to 400°F (200°C). Place the whole peppers on a foil-lined baking sheet. Roast for 15-20 minutes, turning halfway through, until the skins are blistered and charred. Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes. This makes peeling easy. Once cool, peel off the skins, remove the stems and seeds, and dice the flesh. Set aside.
Step 2: Sauté Aromatics and Spices
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Reduce the heat to low and add the minced garlic, cumin, chili powder, oregano, and cayenne. Cook, stirring constantly, for 1 minute until fragrant.
Step 3: Build the Chili Base
Add the chicken broth, drained beans, drained corn, and the diced roasted peppers to the pot. Increase the heat to bring to a simmer, then reduce and let it simmer gently, uncovered, for 10 minutes to allow the flavors to meld.
Step 4: Thicken the Chili
Carefully ladle about 3 cups of the chili mixture (focusing on beans and liquid) into a blender. Blend until completely smooth. Caution: Allow the mixture to cool slightly and vent the blender lid to prevent steam buildup. Stir the puree back into the pot.
Step 5: Add Chicken and Finish
Add the shredded chicken to the pot and simmer for another 3-5 minutes, just until the chicken is heated through. Remove the pot from the heat. Stir in the sour cream and chopped cilantro until fully incorporated.
Step 6: Season and Serve
Taste the chili and season generously with salt and pepper. Ladle into bowls and garnish with shredded cheese, additional cilantro, and a dollop of sour cream.
Tips:
- Handle Hot Peppers with Care: Wear gloves if you have sensitive skin when peeling and seeding the roasted peppers.
- Blending Safely: To safely blend hot liquids, allow them to cool slightly, do not fill the blender more than halfway, and hold the lid firmly in place with a kitchen towel.
- Adjust the Heat: For a milder chili, use only Anaheim peppers. For more heat, include a jalapeño in the roast or use spicier Pepper Jack cheese as a topping.
- Make it Ahead: This chili tastes even better the next day. Prepare it completely, let it cool, and store it in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
Storage Options:
- Refrigerator: Store cooled chili in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. The microwave can also be used.
- Freezing: This chili freezes very well for up to 3 months. Cool completely and freeze in airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating. Stir well after reheating, as separation may occur.
