White Chicken Chili Recipe
Ingredients
- olive oil spray
- 2 smallpoblano peppers
sliced
- 1sweet onion
sliced
- 1 ½ tbspcumin
- 15 ozcan white northern or navy beans
with their liquid
- 4 clow sodium chicken broth
- 1bay leaf
- 1 ½ lbchicken breasts
or boneless chicken thighs
- ½ tspkosher salt
plus a few pinches
- 46-inch corn tortillas
yellow or white
- 1 csweet corn
fresh or frozen
- chopped fresh cilantro
thin sliced jalapeno rounds & lime wedges for topping
- optional toppings: sliced avocado
greek yogurt, low-fat sour cream, diced red onion, or jack cheese
Directions
- 1
Preheat the oven to 350F.
- 2
In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
- 3
Add cumin and cook, stirring often until fragrant, about 2 minutes.
- 4
Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
- 5
While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.
- 6
Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
- 7
Remove chicken breast from pot, shred and reserve.
- 8
Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
- 9
To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.
White Chicken Chili Recipe
Similar Recipes
:max_bytes(150000):strip_icc()/229949-creamy-white-chili-DDMFS-4x3-8845fd68574d4c458ca11cd6bc70c2a3.jpg)
:max_bytes(150000):strip_icc()/16962-easy-white-chili-DDMFS-4x3-cd5a5cbe1df141aab1fe7a0b10f53915.jpg)
Ratings & Reviews
Based on 41 ratings
Rating Breakdown
About this Recipe
Craving a bowl of something warm and satisfying that feels both familiar and fresh? This White Chicken Chili recipe delivers that comforting embrace, perfect for a chilly evening or a hearty dinner any night of the week.
What truly makes this white chicken chili shine is the harmonious blend of savory and subtle spice. By combining earthy poblano peppers with sweet onion and robust cumin, you build a depth of flavor that's both complex and approachable. The inclusion of white northern or navy beans with their liquid creates a naturally creamy base, setting it apart from traditional red chilis.
When you ladle this chili into a bowl, expect a rich, creamy texture studded with tender chicken and bursts of sweet corn. The aroma is inviting, with hints of cumin and a gentle warmth. It's a robust meal that feels substantial without being overly heavy, thanks to the lean chicken breast. With just 20 minutes of prep and 45 minutes of cooking, you'll have a wonderfully satisfying dinner on the table that tastes like it simmered all day.
This recipe is incredibly versatile to suit your pantry or preferences. You can easily swap chicken breasts for boneless chicken thighs for an even richer flavor. If fresh corn isn't in season, frozen sweet corn works perfectly. Experiment with the toppings to make each bowl your own—try a dollop of Greek yogurt or low-fat sour cream, a sprinkle of jack cheese, or the bright freshness of chopped cilantro, thin-sliced jalapeno rounds, and a squeeze of lime.
Serve this cozy white chicken chili as a stand-alone dinner, perhaps with a side of warm corn tortillas for dipping. It's an excellent choice for casual gatherings or a comforting family meal, promising big flavors in every spoonful.