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white chicken chili recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A hearty and satisfying white chicken chili recipe elevated with fresh roasted poblanos and a rich, creamy finish, perfect for a weeknight meal. The secret roasted poblano-lime cream topping adds a bright, zesty, and smoky counterpoint to the rich chili base.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large poblano peppers
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sea salt, plus more to taste
- 15 ounces canned cannellini beans, rinsed and drained
- 15 ounces canned whole kernel corn, drained
- 7 ounces canned mild green chiles, undrained
- 3 cups vegetable broth
- 4 ounces full-fat cream cheese, softened and cubed
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Instructions
- Roast Poblano Peppers: Preheat the oven broiler to high heat. Place poblano peppers on a baking sheet and broil for 10-15 minutes, turning until the skin is fully charred. Transfer hot peppers to a covered bowl and let steam for 10 minutes. Once cool, peel away the skin, deseed, and finely chop the roasted poblanos. Set aside.
- Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Sauté Aromatics and Spices: Reduce heat to medium. Add the diced onion to the same pot and cook until soft and translucent, about 5 minutes. Add the minced garlic, ground cumin, dried oregano, white pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Simmer Chili Base: Stir in the rinsed cannellini beans, drained corn, diced green chiles (with their liquid), and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 15 minutes to allow flavors to meld.
- Prepare Poblano-Lime Cream: While the chili simmers, combine the chopped roasted poblanos, sour cream, and fresh lime juice in a blender or food processor. Blend until completely smooth. Season the cream with a small pinch of salt. Set aside.
- Finish and Season: Uncover the chili. Stir in the softened cream cheese cubes until fully melted and incorporated for a creamy texture. Return the cooked chicken to the pot. Stir in the chopped fresh cilantro. Season the chili with the remaining sea salt and adjust to taste.
- Serve and Garnish: Ladle the hot white chicken chili into bowls. Drizzle a generous swirl of the Roasted Poblano-Lime Cream over the top of each serving. Garnish with additional fresh chopped cilantro and finely grated lime zest.
Notes
Ensure cream cheese is fully softened before adding to prevent clumping. For proper browning, cook chicken in batches if necessary, avoid overcrowding the pot. For meal prep, prepare the base chili and add cream cheese and chicken when reheating to maintain texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590 calories
- Sugar: 10g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 43g
- Cholesterol: 100mg