White Chicken Chili
A hearty and flavorful white chicken chili made with tender chicken, white beans, roasted poblano peppers, and warming spices like cumin and oregano.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoon olive oil
- 1 large onion, diced
- 4 clove garlic, minced
- 2 medium poblano peppers, seeded and finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cup low-sodium chicken broth
- 2 can great northern beans, drained and rinsed 15 oz each
- 1 can diced green chiles 4 oz
- 1 cup heavy cream or half-and-half
- 0.5 cup chopped fresh cilantro
- lime juiced
- Salt and black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and poblano peppers; sauté until softened, about 5–7 minutes.
- Stir in cumin, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
- Add chicken to the pot. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until chicken is cooked through and flakes easily with a fork.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Add great northern beans, diced green chiles, and heavy cream. Simmer gently for 10–15 minutes to allow flavors to meld.
- Stir in cilantro and lime juice. Season with salt and black pepper to taste.
- Serve hot, garnished with additional cilantro, a dollop of sour cream, or shredded cheese if desired.
Notes
For a spicier version, increase the amount of cayenne or add extra diced jalapeños during sautéing.