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White Chicken Chili

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White Chicken Chili

White Chicken Chili

Every time I make chili for a crowd, there’s someone in the group who wants to knock it for being too spicy. This is the only chili I’ve been able to make that passes the spice test time and time again. While there are a couple of poblano peppers in the mix, they have a much milder taste, making it palatable even for those who don’t like the heat!

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
  • Category: Soups

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 poblano peppers, seeded and diced
  • 5 garlic cloves, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Mexican-style chili powder
  • Kosher salt and freshly ground black pepper
  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 4 cups diced cooked chicken (see Note)
  • 4 cups low-sodium chicken broth
  • 1 (5-ounce) can diced green chiles
  • Juice of 1 lime

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and poblanos and cook, stirring until softened, about 5 minutes.
  2. Add the garlic and stir until fragrant.
  3. Add the cilantro, cumin, coriander, chili powder, salt, and black pepper and cook for 2 minutes, until the spices are toasted and fragrant.
  4. Add the beans, chicken, broth, green chiles, and lime juice. Bring to a boil, then reduce the heat to low. Simmer for 20 to 25 minutes.
  5. Ladle into bowls and serve.

Notes

  • To cook the chicken, place 4 medium boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes.

Keywords: white chicken, chili, soup, chicken

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White Chicken Chili

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White Chicken Chili

  • Author: Addie Gundry
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 6 1x
  • Category: Soups

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon cumin
  • 3/4 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 2 (15-ounce) cans great Northern beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn drained
  • 3/4 (32-ounce) container chicken broth
  • 1/2 (8-ounce) package cream cheese, softened
  • 1/4 cup half and half
  • Cilantro for garnish

Instructions

  1. In a small bowl, combine the cumin, oregano, chili powder, cayenne pepper, salt, and pepper. Pat the chicken dry and season on both sides with the spice mixture. Place the chicken breasts in a 6-quart slow cooker.
  2. Top with the diced onion, minced garlic, great Northern beans, corn, and chicken broth. Stir.
  3. Cover and cook on Low for 8 hours or on High for 3–4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to the slow cooker.
  5. Add the cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until the chili is creamy and slightly thickened.
  6. Stir well and serve with desired toppings.
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