This easy white chicken chili is thick and hearty and a nice change from traditional red chili. Roasted poblano peppers give it a smoky flavor you'll love!
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This easy white chicken chili 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 that chicken 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 beans!
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Make your white chicken chili spicy or mild!
Whether you like it spicy or want to keep it cool, it's easy to adjust this white chicken chili recipe to suit your tastes in a few ways.
Make it spicy
- 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
Keep it mild
- Remove the ribs and seeds from the jalapeños
- Roast the jalapeños before dicing (remove seeds and ribs)
- Eliminate the jalapeños altogether
Ingredients you'll need
- Boneless, skinless chicken thighs: The dark meat of chicken thighs won't dry out and shreds beautifully
- 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 cans of beans is GOLD! It will thicken our soup and add flavor. (you could substitute great northern beans)
- Jalapeño peppers
- Serrano pepper: (Optional)
- Onion
- Garlic
- Cumin
- Coriander
- Low sodium chicken stock
- Olive oil
- Salt
- Optional toppings: Cheese, cilantro, chips and more. See below for a list of ideas!
How to make white chicken chili
Lay the chicken thighs on a sheet pan and season both sides with 2 teaspoons of the salt.
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.
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. I used this one from Lodge.
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 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 peppers and onions for about 1 minute.
Use a microplane grater to grate the garlic cloves, add to the pot, 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, then add back into the pan. Stir in the chicken, then taste for seasoning. If it needs salt, add some and simmer for about 5 more minutes. Taste and add more salt if necessary. Remove from heat, transfer to bowls and serve.
It's all about the toppings!
You can top this easy white chicken chili with so many yummy things. I mean, that's really what we're all here for, right? Here are some favorites:
- Monterey Jack, pepperjack, or cheddar cheese
- Sour cream
- Avocado
- Cilantro
- Tortilla chips
- Sliced jalapeños
- Hot sauce
- Lime wedges
Tips for the best tasting White Chicken Chili
Follow these easy tips for foolproof results!
- 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 and 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 broth gritty.
- Cooking the chicken in the broth adds so much depth of flavor and helps to thicken it for great texture.
- 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!
More recipes with white beans
- Tuscan White Bean Soup with Kale warms you up without weighing you down.
- Soupe au Pistou is a French classic that would make Julia proud!
Recipe
Easy White Chicken Chili
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3½ teaspoon kosher salt divided, plus more to taste
- 2 poblano peppers
- 2 jalapeño peppers
- 1 serrano pepper optional
- 1 yellow onion
- 3 tablespoon 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
- 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.
- 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. (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.
- 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 and chopped peppers and 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 pan.
- Stir in the chicken, then taste for seasoning. If it needs salt, add some and simmer for about 5 more minutes. Taste and add more salt if necessary. Remove from heat, transfer to bowls and serve.
Notes
- 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 and 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 broth gritty.
- Cooking the chicken in the broth adds so much depth of flavor and helps to thicken it for great texture.
- 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!
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