This White Chicken Chili recipe is packed with flavor. A blend of poblano peppers, green chiles, and sweet corn are cooked with diced chicken breasts and beans in a creamy chicken broth
It’s hearty, satisfying, and perfect for topping with a dollop of sour cream and a sprinkle of fresh cilantro.
Chicken – Use boneless skinless chicken breasts or thighs, or even rotisserie or shredded chicken for this recipe.
Veggies – Tex-Mex-inspired veggies like onions, corn, and peppers are just the basics! Use fresh or frozen corn or even canned.
Try diced bell peppers, diced potatoes, and even healthier veggies like zucchini and chopped baby kale.
Beans – White kidney beans are also known as Cannellini beans. Substitute with other white beans like navy beans, great northern beans, or even chickpeas. Simply open the cans, drain and rinse them; no need to soak them!
Seasonings – Use the spice in the recipe below or use your favorite chili seasoning mix, or try taco seasoning or fajita seasoning.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Easy White Chicken Chili
This white chicken chili recipe is a Tex-Mex inspired meal. Chicken, poblano peppers, green chilis, corn, and kidney beans are slowly simmered in a creamy chicken base.
Prep: 20min
Total: 45min
Yield: 6
Serving Size: 1.25 cup
Nutrition Facts: calories 286 kcal, Carbohydrate 30 g, Protein 22 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 49 mg, Sodium 463 mg, Fiber 7 g, Sugar 4 g, servingSize 1.25 cup
Ingredients:
- 2 teaspoons olive oil
- 1 large onion (diced, or two small onions)
- 2 poblano peppers (seeded and diced)
- 2 cups chicken broth (reduced sodium)
- 1 can Cannellini beans (15 oz, also known as white kidney beans)
- 4 oz mild green chilis (canned, with juices)
- 1 cup corn
- ¾ pound chicken breasts (½-inch diced)
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ⅔ cup sour cream
- 3 tablespoons cilantro
Instruction:
- Heat 2 teaspoons of olive oil in a dutch oven or large pot.
- Soften diced onions and peppers in the oil over medium heat until translucent, about 5 minutes.
- Add chicken broth, white kidney beans, mild green chilis, corn, diced chicken, chili powder, cumin, and oregano.
- Cover and simmer for 25 minutes or until the vegetables are tender.
- Remove from heat and stir in sour cream and cilantro.
- Serve with your favorite toppings.
Easy White Chicken Chili (Stovetop Recipe)
FAQ
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