White Chicken Chili Recipe Overview
Warm, creamy, and packed with smoky flavors, this White Chicken Chili is the ultimate comfort food. Perfect for chilly evenings or casual dinners, it's a crowd-pleaser that's simple to make and even better to eat.
Ingredients
- 2 tablespoons vegetable oil
- 2 medium yellow onions finely chopped
- 2 jalapeño peppers seeded and chopped
- 2 poblano peppers seeded and chopped
- 2 Anaheim peppers seeded and chopped
- 1 tablespoon ground cumin
- 1½ teaspoons chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt divided
- 6 garlic cloves minced
- 2 tablespoons all-purpose flour
- 4 cups 960 ml chicken stock
- 45 oz 1.28 kg cannellini beans, rinsed and drained (divided)
- 3 cups 420 g cooked chicken, chopped
- 1 tablespoon lime juice
- ½ cup 119 ml heavy cream
- Garnishes:
- Lime wedges
- Shredded Monterey Jack cheese
- Fresh cilantro
- Sour cream
Instructions
- Prepare Ingredients: Chop all vegetables and cook chicken if needed.
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Cook onions until translucent (5 minutes). Add jalapeño, poblano, and Anaheim peppers, and sauté for 4–5 minutes.
- Toast Spices: Stir in cumin, chili powder, smoked paprika, cayenne pepper, and half the salt. Cook for 1 minute.
- Add Garlic & Flour: Stir in garlic and cook for 1 minute. Sprinkle flour and stir for 2 minutes.
- Add Stock & Simmer: Slowly pour in chicken stock while stirring. Bring to a simmer.
- Incorporate Beans: Mash half the beans into a paste and add both mashed and whole beans to the pot. Stir to combine.
- Add Chicken: Stir in chopped chicken and simmer for 20 minutes on low heat.
- Finish with Cream: Add lime juice and heavy cream. Cook for 5 more minutes without boiling.
Notes
Tips
- Adjust Spice Level: Add or reduce jalapeños or cayenne pepper based on your heat preference.
- Make Ahead: Tastes even better the next day.
- Freezer-Friendly: Store in portions for up to 3 months.