This easy white chicken chili recipe turns out thick and hearty and it's 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 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 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!
Jump to:
- Ingredients you'll need
- How to make white chicken chili
- White chicken chili toppings
- Is This Dish Spicy? How Can I Adjust The Spice?
- Frequently Asked Questions
- Tips for the best tasting White Chicken Chili
- Make ahead, freezing, and reheating instructions
- More recipes with white beans
- White chicken chili is an easy, hearty twist on the original that's packed with great flavor!
- Recipe
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: Here's where we get a little bit of spice in our white chicken 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)
- Onion and Garlic: These will be the aromatic base of our chili.
- Cumin and Coriander: In my opinion, you can't have a white chicken chili recipe (or any other kind of chili recipe for that matter) without these two spices.
- Low sodium chicken stock: Always choose low sodium so you can season yourself for perfectly balanced flavors.
- Extra virgin olive oil
- Salt
- Optional toppings: Shredded monterey jack cheese, chopped fresh cilantro, a squeeze of lime juice, crushed tortilla chips and more. See below for a list of ideas!
How to make white chicken chili
Follow these easy step-by-step instructions for foolproof results!
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 poblanos
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.
Step 5: Sweat the chili peppers and onions, bloom the spices
Add 2 tablespoons of the olive oil to a 6-quart Dutch oven over medium heat. I used this one from Lodge.
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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.
PREP TIP We are NOT going to drain and rinse the beans. That liquid in the can is like gold and will help our white chicken chili get thick, and add flavor!
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.
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. Taste and add more salt if necessary. Remove from heat, transfer to bowls and serve.
White chicken chili 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
Is This Dish Spicy? How Can I Adjust The Spice?
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.
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.
Frequently Asked Questions
If you'd like your white chicken chili to have 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 chilies and add those instead. That makes a nice store-bought shortcut, but still adds great flavor to the white chicken chili.
Tips for the best tasting White Chicken Chili
- 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 white chicken chili 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!
- Do not swap chicken breasts for the chicken thighs because they will dry out and get tough. You can use rotisserie chicken breast if you add it add the end just before serving and cook until it's warmed through.
Make ahead, freezing, and reheating instructions
- 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.
- 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.
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!
- Pork Stew with White Beans is made with a whole bottle of white wine!
White chicken chili is an easy, hearty twist on the original that's packed with great flavor!
- Chicken thighs add richness and flavor to the broth as the chili simmers and won't dry out during cooking.
- White beans thicken the chili and add a creamy texture.
- Three kinds of chili peppers add smokiness and spice.
- It's gluten free and dairy free!
- Makes a great freezer meal.
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Recipe
White Chicken Chili Recipe
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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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