White Chicken Chili Recipe

I have to say, this white chicken chili recipe quickly became one of my family’s favorite go-to meals for good reason. Craving a hearty and satisfying meal that feels special without being complicated? This white chicken chili recipe is exactly what you need. We’re skipping bland canned chiles and elevating the flavor with fresh roasted poblanos and a rich, creamy finish. This recipe is designed for maximum flavor impact with minimal effort, making it perfect for a busy weeknight or a cozy weekend gathering. The secret is the roasted poblano-lime cream, which adds a bright, zesty, and smoky counterpoint to the rich chili base. It’s truly a game-changer for anyone who loves easy comfort food with a little extra something, and it’s a great choice for healthy eating too.

Ingredients

• 30 ml (2 tablespoons) olive oil: Used for browning the chicken and sautéing the aromatics. Extra virgin olive oil adds good flavor to the base.
• 450 g (1 pound) boneless, skinless chicken breasts: Cut into small 2 cm (¾-inch) pieces for quick and even cooking. Chicken thighs can be substituted for a richer flavor, but they’ll take a minute or two longer to cook through.
• 1 medium yellow onion, finely diced: The foundation for the chili’s flavor base. Sauté until translucent before adding spices to prevent burning.
• 3 cloves garlic, minced: Adds essential aromatic depth to the chili. Avoid chopping too finely to prevent it from burning when sautéing with spices.
• 2 large poblano peppers: Roasting these peppers first creates a smoky, sweet flavor that’s the star of the chili’s topping. Look for peppers that are firm and dark green; avoid soft spots.
• Spices: 5 ml (1 teaspoon) ground cumin, 2.5 ml (½ teaspoon) dried oregano, 1.25 ml (¼ teaspoon) white pepper, and 1.25 ml (¼ teaspoon) cayenne pepper (optional, for heat). These seasonings provide the classic chili flavor profile. The white pepper adds a clean heat that works better here than black pepper; use cayenne if you want a noticeable spicy kick in this white chicken chili recipe.
• 2.5 ml (½ teaspoon) fine sea salt, plus more to taste: Used for seasoning both the chicken and the final chili base. Always taste and adjust salt at the end to accommodate for canned ingredients.
• 425 g (15 ounces) canned cannellini beans, rinsed and drained: Canned beans make this recipe quick and easy; cannellini beans add a creamy texture when simmered. Rinsing reduces excess sodium and starch.
• 425 g (15 ounces) canned whole kernel corn, drained: Adds sweetness and texture to complement the creaminess. You can swap with fire-roasted corn for extra smoky flavor if available.
• 200 g (7 ounces) canned mild green chiles, diced, undrained: Provides a subtle, background heat and flavor; keep the liquid to add depth. Check the label to ensure they are mild if serving to children.
• 710 ml (3 cups) vegetable broth: Forms the base liquid of the chili; vegetable broth adds a clean flavor. Low sodium broth gives you better control over the final salt content.
• 115 g (4 ounces) full-fat cream cheese, softened and cut into cubes: Crucial for creating the rich, creamy texture of the chili base. Ensure it’s fully softened before adding to prevent clumping.
• 120 ml (½ cup) sour cream: Used in the final poblano cream topping to add tangy richness and create a smooth sauce consistency. Use full-fat sour cream for best results.
• 30 ml (2 tablespoons) fresh lime juice: Balances the richness of the cream base and brightens the entire dish. Use freshly squeezed lime juice for the best vibrant flavor.
• 30 g (¼ cup) fresh cilantro, chopped, plus more for garnish: Adds fresh, vibrant herbal notes; stir into the chili at the very end. Use extra cilantro and lime zest for garnish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to create the best white chicken chili recipe with roasted poblano cream:

1. Prepare the Poblano Peppers: Preheat your oven broiler to high heat. Place the poblano peppers on a baking sheet and broil for 10-15 minutes, turning occasionally, until the skin is fully charred and blistered on all sides. Immediately transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Once cool enough to handle, peel away the skin, deseed, and finely chop the roasted poblanos. Set aside.
2. Brown the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced chicken pieces and cook, stirring occasionally, until they are lightly browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate. I use a large 10-inch Dutch oven for this, which allows enough space for browning without steaming the chicken; cook in batches if necessary to ensure proper browning for this white chicken chili recipe.
3. Sauté Aromatics and Spices: Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring frequently, until it softens and becomes translucent, about 5 minutes. Add the minced garlic, ground cumin, dried oregano, white pepper, and cayenne pepper (if using). Cook for 1 minute more until the spices are fragrant. If the garlic starts to turn brown too quickly, add a splash of broth to lower the temperature and prevent bitterness.
4. Simmer the 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 the heat to low, cover the pot, and cook for 15 minutes. This simmer time allows all the flavors to meld together and deepen, creating a hearty base for our white chicken chili.
5. Prepare the Roasted Poblano-Lime Cream: While the chili simmers, prepare the special topping. In a small food processor or blender, combine the chopped roasted poblanos, sour cream, and fresh lime juice. Blend until the mixture is completely smooth and creamy. Season the cream with a small pinch of salt to enhance its flavor. Set aside until serving.
6. Finish and Season: Uncover the white chicken chili. Stir in the softened cream cheese cubes until they are fully melted and incorporated, creating a creamy and thick 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, adding more salt or pepper as needed to finish this family-friendly white chicken chili.
7. Serve and Garnish: Ladle the hot white chicken chili into rustic, deep ceramic 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 for a vibrant final presentation and aroma, ensuring the green cream stands out against the chili.

White Chicken Chili Toppings and Variations

The Roasted Poblano-Lime Cream is the unique feature of this white chicken chili recipe, and a must-try. For a faster option, you can skip the roasting step and blend one drained canned mild green chile with the sour cream and lime juice. The flavor won’t be as deep, but it will still add a nice tangy kick.

For garnishes beyond the cilantro and lime zest, add texture and richness:

• Crushed tortilla chips or strips for a satisfying crunch.
• Fresh avocado slices.
• A dollop of extra sour cream or Greek yogurt.
• Shredded cotija cheese for additional richness.

To make this white chicken chili vegetarian, substitute a second can of cannellini beans for the chicken, or add some pre-cooked sweet potato chunks. You’ll lose the meatiness, but keep the creamy texture and flavor profile.

Meal Prep and Freezing Tips

This easy family-friendly white chicken chili recipe is excellent for meal prep. The base chili (steps 1-4) can be prepared up to 3 days in advance and stored in the refrigerator. When reheating, add the cream cheese and chicken, following the instructions in step 6. The cream topping should be made just before serving to maintain its freshness.

To freeze this white chicken chili, complete the recipe through step 4 before adding any dairy. Once cooled, transfer to a freezer-safe container for up to 3 months. When ready to serve, thaw completely, then reheat and continue with steps 5-7. Note that cream cheese and sour cream-based sauces can sometimes separate slightly upon freezing and reheating; simply stir well to re-incorporate.

FAQs

Can I use pre-cooked chicken?

Yes, absolutely. If you have leftover shredded chicken or a store-bought rotisserie chicken, add it to the pot during step 6 when returning the chicken to the chili base. You can skip step 2 completely if using pre-cooked chicken.

Why do I need to roast the poblano peppers?

Roasting the poblano peppers enhances their flavor significantly, adding a smoky sweetness that simply isn’t present in raw peppers. The process also makes the skin easy to remove, which improves the texture of the final cream topping.

How do I thicken this white chicken chili if it feels too thin?

The easiest way to thicken it is to mash some of the beans against the side of the pot with a wooden spoon as it simmers. I’ve found this adds a creamy starchiness without changing the flavor. If you prefer, make a slurry with 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water, stir it into the simmering chili, and cook for 1 minute.

Is this white chicken chili spicy?

No, poblano peppers are generally mild, and the recipe uses a very small amount of cayenne pepper, which is optional for added heat. The final dish has a very subtle background heat rather than an aggressive spice. If you want more heat, add a diced jalapeño with the onion in step 3.

Can I use different beans?

Yes, feel free to substitute great northern beans or navy beans for the cannellini beans. All three varieties work well and maintain a similar creamy texture in this high-protein chili.

Does this recipe work in a slow cooker?

Yes, after browning the chicken and sautéing the aromatics (steps 2 and 3), transfer the contents to a slow cooker. Add the beans, corn, and broth, then cook on low for 4-6 hours. Add the cream cheese, chicken, and cilantro at the end, and make the poblano cream separately. This method makes a great slow cooker white chicken chili for busy days.

Conclusion

This easy white chicken chili recipe with roasted poblano cream is a perfect example of how simple ingredients can create a truly memorable meal. Whether you need an easy dinner idea for a weeknight or a high-protein option for meal prep, save this recipe on Pinterest so you can try it soon.

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