This easy white chicken chili with poblano peppers has a smoky flavor you'll love! Made with white beans for a thick and hearty base, and chicken thighs that shred and get more tender with every bite!
This easy white chicken chili with poblano peppers recipe is a twist on that old favorite that we love. Still thick and smoky, spicy (unless you don't want it to be) and just begging for all the fun toppings!!
We are gonna cook our chicken thighs in the broth like your grandma did. It's totally worth the little bit of extra cook time to get all that flavor, and tender, shredded chicken throughout.
This recipe is gluten-free and dairy-free and thickens naturally as it reduces because of our secret ingredient: the liquid in the cans of white beans!
Jump to:
- Poblano white chicken chili ingredients
- How to make poblano white chicken chili
- White chicken chili toppings
- How can I adjust the spiciness?
- Expert tips
- Frequently Asked Questions
- More recipes with white beans
- Debra's Details: tender chicken, hearty base from white beans, smoky poblano chilis, easy to freeze!
- Recipe
Poblano white chicken chili ingredients
- Boneless, skinless chicken thighs: The dark meat of chicken thighs won't dry out and shreds beautifully. I also use them to make slow cooker green chili chicken for this same reason. We love that shredded chicken!
- Poblano peppers: We're going to roast them over a gas burner or under the broiler first, so they add smoky flavor. They are not a very spicy pepper.
- Canned cannellini beans and their liquid: The liquid in the canned beans is GOLD! It's my favorite tip to thicken soups and stews and add flavor. (You could substitute great northern beans.)
- Jalapeño peppers: Here's where we get a little bit of spice in our chili. You can leave them out if you like, or see the tips below about how to use them without getting too much of their heat.
- Serrano pepper: (Optional) Add one or more these if you want a spicier flavor.
- Onion and Garlic: These will be the aromatic base of our chili.
- Cumin and Coriander: In my opinion, you can't have white chicken chili (or any other kind of chili for that matter) without these two spices.
- Low sodium chicken stock: Always choose low sodium so you can season yourself for perfectly balanced flavors.
- Optional toppings: Shredded monterey jack cheese, chopped fresh cilantro, a squeeze of lime juice, crushed tortilla chips and more.
*Ingredients with measurements are listed in the recipe card below.
How to make poblano white chicken chili
Step 1: Salt the chicken thighs
Lay the chicken thighs on a sheet pan and season both sides with 2 teaspoons of the salt.
Step 2: Roast the poblano peppers
Turn a gas burner to medium. Use tongs to place the poblano peppers on the flame and rotate frequently until they are charred all over. WARNING: this will result in bits of the skin wafting up as ash. Be careful and turn your exhaust hoods on.
Alternatively, turn the broiler on high. Place peppers on a sheet pan and broil, turning occasionally until charred. WARNING: Never walk away from something under the broiler as it can burn quickly.
Place the charred poblanos in a glass bowl and cover tightly with plastic wrap. Allow to steam for 10-15 minutes.
Step 3: Chop the onion and remaining chili peppers
While the poblanos steam, finely chop the onions, jalapeños, and serrano if using.
Step 4: Prep the roasted poblano peppers
Remove the poblanos from the bowl and place on a cutting board. Cut them open, cut off the tops and remove the ribs and any remaining seeds. Flip them interior side down and use a knife blade to scrape off the charred outer skin. It may not all come off and that's okay.
Cut the poblanos into wide strips, then into ½ inch squares.
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Step 5: Sweat the poblano peppers and onions, bloom the spices
Add 2 tablespoons of the olive oil to a 6-quart Dutch oven over medium heat. Once the oil shimmers, add the onions and chopped peppers and ½ teaspoon of salt. Sweat them until tender and onions are translucent, about 6-8 minutes.
Push the chilies and onions aside, add one more tablespoon of olive oil, add the cumin and coriander to make a paste with the olive oil and let it sizzle for a minute. Stir the spices into the peppers and onions for about 1 minute.
Use a microplane grater to grate the garlic cloves, add garlic to the pot, and stir into the onion mixture until fragrant, about 1 minute.
Step 6: Add stock, white beans, and chicken to the pot and simmer
Add the chicken broth, beans including the liquid in the cans, 1 teaspoon salt, and chicken thighs to the pot and stir.
Bring to a boil, then reduce to a simmer. Simmer for about 90 minutes, skimming the fat and stirring occasionally, until it has thickened and reduced by about ¼.
Do not drain and rinse the beans!
That liquid in the can is like gold! It already has all the starch from the beans in it, so it will help the chili thicken. It's also full of yummy bean flavor, so don't throw it out!
Step 7: Shred the chicken and finish the white chili
Remove chicken thighs to a plate or small dish. Use two forks to pull the cooked chicken into shreds, then add back into the chili. Stir and taste for seasoning. If it needs salt, add some and simmer for about 5 more minutes. Remove from heat, transfer to bowls and serve.
White chicken chili toppings
You can top white chicken chili with so many yummy things, just like you would any other chili. I mean, that's really what we're all here for, right? Here are some favorites:
- Try some cheese: Monterey Jack, Pepper Jack, or cheddar
- Make it Tex-Mex: Sour cream, avocado, cilantro, lime wedges, tortilla chips
- Add some heat: Sliced jalapeños, hot sauce
How can I adjust the spiciness?
Whether you like it spicy or want to keep it cool, it's easy to adjust the recipe to suit your tastes in a few ways.
For spicy chili:
- Leave the seeds and ribs in the jalapeños.
- Add one or more serrano peppers with the seeds.
- Add a pinch or two of cayenne pepper.
For mild chili:
- Remove the ribs and seeds from the jalapeños.
- Roast the jalapeños before dicing (remove seeds and ribs).
- Eliminate the jalapeños altogether.
Expert tips
- Season the chicken before cooking: Don't skip salting the chicken and letting it hang out while you are prepping the other ingredients. This gives the meat time to absorb the salt, so it's seasoned perfectly when you add it to the chili to start cooking. If you salt it right before you throw it in the pan, the salt will just fall off into the broth.
- It's so important to let those spices sizzle in the oil: When you stir them around with the onions and peppers for a bit before adding the broth, this allows the spices to bloom for the best flavor, and keeps them from making your white chicken chili gritty.
- Wait until the end to add more salt: The chili is going to reduce considerably, you don't want it to be too salty when it's done. You can always add more, but you can't take it out!
- Do not swap chicken breasts for the chicken thighs: They will dry out and get tough. You can swap rotisserie chicken breast if you add it add the end just before serving, and cook until it's warmed through.
- Make ahead, freezing, reheating: Make up to 3 days ahead, store in the refrigerator in an airtight container. Freeze for up to 3 months. Reheat gently over medium-low heat, stirring frequently. The beans can stick to the bottom of the pan if the heat is too high and the pot is left unattended. Add more chicken stock if necessary.
Frequently Asked Questions
If you'd like a white chicken chili with a thicker texture, mash up some of the beans before adding them to the pot. They will disintegrate into the mixture and thicken it right up!
Absolutely. If you don't like the beans, just leave them out and you're good to go. Enjoy the chili as-is, or add other veggies that you like to make it heartier.
Yes! Instead of roasting the poblano peppers, you could buy canned green chilis and add those instead. That makes a nice store-bought shortcut, but still adds great flavor.
More recipes with white beans
Debra's Details: tender chicken, hearty base from white beans, smoky poblano chilis, easy to freeze!
- Chicken thighs add richness and flavor to the broth as the chili simmers and get more and more tender as it cooks.
- White beans thicken the chili and add a creamy texture.
- Poblano chili peppers add smokiness and depth of flavor.
- It's gluten-free and dairy-free!
- Makes a great freezer meal.
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Recipe
White Chicken Chili with Poblano Peppers
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Ingredients
- 2 pounds boneless skinless chicken thighs
- 3½ teaspoons kosher salt (divided, plus more to taste)
- 2 poblano peppers
- 2 jalapeño peppers
- 1 serrano pepper (optional, see note)
- 1 yellow onion
- 3 tablespoons olive oil (divided)
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 2 cloves garlic
- 2 quarts low sodium chicken stock
- 4 15 ounce cans cannellini beans (or great Northern beans)
- optional toppings: sour cream, cheeses, avocado, etc.
Instructions
- Lay the chicken thighs on a sheet pan and season both sides with 2 teaspoons of the salt.
- Roast the poblanos on a gas burner or under the broiler.
- Gas burner method: Turn a gas burner to medium. Place the poblano peppers on the flame and rotate frequently until they are charred all over. WARNING: this will result in bits of the skin wafting up as ash. Be careful and turn your exhaust hoods on.
- Broiler method: Turn the broiler on high. Place peppers on a sheet pan and broil, turning occasionally until charred. WARNING: Never walk away from something under the broiler as it can burn quickly.
- Place the charred poblanos in a glass bowl and cover tightly with plastic wrap. Allow to steam for 10-15 minutes.
- While the poblanos steam, finely chop the onions, jalapeños, and serrano if using.
- Remove the poblanos from the bowl and place on a cutting board. Cut them open, cut off the tops and remove the ribs and any remaining seeds. Flip the peppers interior side down and use a knife blade to scrape off the charred outer skin. It may not all come off and that's okay.
- Cut the poblanos into wide strips, then into ½ inch squares.
- Add 2 tablespoons of the olive oil to a 6-quart Dutch oven over medium heat. Once the oil shimmers, add the onions, poblano peppers, jalapeño peppers, and the serrano pepper if using, along with a ½ teaspoon of salt. Sweat them until tender and onions are translucent, about 6 - 8 minutes.
- Push the peppers and onions aside, add one more tablespoon of olive oil, add the cumin and coriander to make a paste with the olive oil and let it sizzle for a minute. Stir the spices into the mixture for about 1 minute.
- Use a microplane grater to grate the garlic cloves, add to the pan, and stir into the onion mixture until fragrant, about 1 minute.
- Add the chicken stock, beans including the liquid in the cans, 1 teaspoon salt, and chicken thighs to the pot and stir. Bring to a boil, then reduce to a simmer. Simmer for about 90 minutes, skimming the fat and stirring occasionally, until it has thickened and reduced by about ¼.
- Remove the chicken thighs to a plate or small dish. Use two forks to pull the chicken into shreds and add back into the pot.
- Stir in the chicken, then taste for seasoning. If it needs salt, add some and simmer for about 5 more minutes. Remove from heat, transfer to bowls and serve.
Notes
- Add serrano chilis for extra spice: This is a pretty mild chili, add one or more serranos with the seeds if you want it spicier.
- Pre-season the chicken: Don't skip salting the chicken and letting it hang out while you are prepping the other ingredients. This gives the meat time to absorb the salt, so it's seasoned perfectly when you add it to the chili to start cooking. If you salt it right before you throw it in the pan, the salt will just fall off into the broth.
- It's so important to let those spices sizzle in the oil: Stirring them around with the onions and peppers for a bit before adding the broth. This allows the spices to bloom for the best flavor, and keeps them from making your broth gritty.
- Wait until the end to add more salt: The chili is going to reduce considerably, you don't want it to be too salty when it's done. You can always add more, but you can't take it out!
- Make ahead: You can make white chicken chili up to three days ahead. It will taste even better as it sits!
- To freeze: First, chill overnight in the refrigerator in an airtight container, zip-top bag or silicone bag. Then transfer to the freezer for up to 3 months. Let thaw in the refrigerator before reheating.
- Reheating: Reheat gently over medium-low heat, stirring frequently. The beans can stick to the bottom of the pan if the heat is too high and the pot is left unattended. Add more chicken stock if necessary.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Pete says
One question where do the Panama peppers that you toasted and chopped get added. It says to sauté the CHILLI PEPPERS with onions but no mention after chopping them ?
Debra says
Hi Pete,
All the peppers go in with the onions at the same time, the poblanos, the jalapeños and the serrano if you are using one of those.
I've clarified the instructions in the recipe card.
I hope you enjoy the chili, please let me know how you like it!
Thanks for trying my recipe,
Debra