Description
Comforting white chicken chili brings Mexican-inspired warmth to your dinner table with hearty beans, tender chicken, and creamy broth. Rich spices and smooth textures create a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked, cubed, or shredded chicken breasts or chicken thighs
Vegetables and Peppers:
- 4 Anaheim peppers or poblano peppers
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 (15.25 ounce) can whole kernel corn, drained
- ¼ cup chopped fresh cilantro
Beans, Broth, and Seasonings:
- 2 (15.8 ounce) cans great northern beans, drained and rinsed
- 3 cups low sodium chicken broth
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon marjoram or oregano
- ⅛ teaspoon ground cayenne pepper
- 1 ½ tablespoons olive oil
- ½ cup sour cream
- Kosher salt and fresh ground black pepper, to taste
- Monterey Jack cheese or Pepper Jack cheese (optional for garnish)
Instructions
- Preheat oven to 400°F and prepare a foil-lined baking sheet. Arrange Anaheim or poblano peppers with space between them, creating an even roasting environment.
- Roast peppers for 8-10 minutes, carefully flip using tongs, then continue roasting until skins develop distinctive blisters and char marks.
- Transfer roasted peppers to a cutting board and cover with an inverted bowl, allowing them to steam and soften for 30 minutes.
- Peel away charred skin from peppers, remove stems, and dice the tender roasted peppers into uniform pieces.
- Heat olive oil in a Dutch oven over medium temperature, sautéing chopped onions until they become translucent and fragrant.
- Reduce heat and introduce minced garlic, cumin, chili powder, marjoram, and cayenne pepper, stirring constantly to release their aromatic qualities.
- Pour chicken broth into the pot, then incorporate beans, corn, cooked chicken, and prepared roasted peppers, creating a rich flavor base.
- Allow the mixture to simmer gently for 10 minutes, melding the ingredients and developing deep, complex flavors.
- Extract 2-3 cups of chili and puree using an immersion or stand blender, creating a creamy texture that enhances the overall consistency.
- Return pureed mixture to the pot, stirring to integrate and heating for an additional 2-3 minutes.
- Remove from heat and fold in sour cream and chopped cilantro, seasoning with kosher salt and fresh ground black pepper to taste.
- Serve in individual bowls, garnishing with shredded Monterey Jack or Pepper Jack cheese and reserved cilantro for a vibrant presentation.
Notes
- Roasting peppers intensifies their flavor and creates a smoky, deep taste that elevates the entire chili’s profile.
- Steaming peppers after roasting helps easily remove the tough skin, making preparation simpler and ensuring a smooth texture.
- Simmering allows the spices to bloom and blend, creating a rich, complex flavor that develops more depth over time.
- Pureeing a portion of the chili creates a thicker, creamier consistency while maintaining some chunky texture for authentic homestyle feel.
- Adding sour cream at the end provides a cool, tangy counterpoint to the spicy and warm chili, balancing the overall taste.
- Garnishing with fresh cilantro and cheese adds a burst of freshness and extra layer of richness to the final dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 70 mg