A Houseful of Love

I’m usually a beef chili kind of gal, but I make an exception for this white chicken chili!

I especially love that white chicken chili works all year long. In the colder months, it’s a nice way to mix up my chili game. When it’s hot outside, it’s light enough to still feel seasonally appropriate.

While it still features the classic chili ingredients – meat, beans, onions, garlic, peppers, cumin, etc. – it lacks the tomatoes and chili powder, so it tends to be a bit less intense. However, you can absolutely crank up the spice and flavor depending on the peppers you use and how much cayenne you add.

My beef-chili-loving husband argues that white chicken chili borders on soup or stew, but reluctantly agrees that the large amount of chicken and the thickness from the partially mashed beans gets it just across the border to “chili.”

As such, this recipe is a very thick and meaty white chicken chili!

Is this white chicken chili spicy?

This white chicken chili is fairly mild. However, if you are sensitive to spice, you may want to omit the cayenne. If you love spice, feel free to add a bit more cayenne. You can also add a fresh jalapeno or two (with the seeds for extra spice or without the seeds for the flavor) along with the poblano.

Can I make substitutions in this white chicken chili?

Absolutely! This recipe is very flexible and forgiving, so feel free to adjust it to your taste. Some ideas:

• Meat: Shredded chicken is the classic meat for a white chili, but it’s also great with leftover Thanksgiving turkey or even shredded pork. You could also use a ground chicken, turkey, or pork, though that would change the texture.
• Beans: I used pinto beans, but navy beans, white northern beans, or any other light-colored bean will work! Honestly, the darker beans work too. They just don’t have the look of classic white chicken chili. And while I used dried beans, canned beans work well too. Substitute 4 cans of beans (drained and rinsed) for 1 lb of dried beans.
• Peppers: Feel free to mix up the peppers. I wouldn’t substitute the diced green chiles, but you can absolutely swap out the fresh peppers. Green bell peppers are a good substitute for the poblanos, especially if you’re looking for a chili with almost no spiciness (poblanos are very mild though). If you like your chili medium to hot, jalapenos are a delicious substitute or addition.
• Corn: I usually use frozen corn for ease, but you use fresh corn or canned corn (just be aware than canned corn can sometimes have added sugar or other questionable ingredients). You can also make it without the corn if you prefer it without!

What should I serve with white chicken chili?

White chicken chili is great all by itself, but toppings and sides can really take it to the next level. I love to top mine with cheese (cheddar, Monterey jack, and mozzarella are all good options, in my opinion), fresh cilantro, jalapenos (pickled or fresh), avocado, and/or sour cream (or Greek yogurt). Finish with just a squirt of lime juice for the perfect dinner!

This chili doesn’t really need sides, but some crusty sourdough bread goes beautifully with it. A side salad doesn’t hurt either!

Does white chicken chili make good leftovers?

As with all chilis, this white chicken chili makes amazing leftovers. It just gives the flavors more time to blend! It will keep in the fridge about 4 days. In the freezer, it’s best if eaten within 3 months, but can keep longer (though the quality decreased over time).

Ingredients

• 2 tbsp butter
• 3 cloves garlic
• 1 large onion, diced
• 2 poblano peppers, diced
• 2 lbs shredded chicken
• 4 cups chicken bone broth
• 1 7oz can diced green chiles
• 1 tbsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried cilantro
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp cayenne
• 1lb pinto beans, prepared (or 4 cans of beans)
• 1 12oz bag frozen corn

Directions

Step 1: Melt butter in a large stockpot over medium heat. Sauté onions and garlic in the butter until beginning to soften, about 5 minutes.

Step 2: Add chopped poblanos and cook 3 minutes more.

Step 3: Stir in bone broth, diced green chiles, cumin, onion powder, garlic powder, dried oregano, dried cilantro, salt, and cayenne. Bring to a boil.

Step 4: Stir in half of the beans. Mash the other half (the back of a wooden spoon or a fork works well), then stir into the chili.

Step 5: Add the corn and return to a boil, stirring often.

Step 6: Once boiling, reduce heat to a simmer and cover the pot. Simmer at least 10 minutes (or longer to let the flavors meld even better).

Step 7: Taste and add salt as needed. Serve with cheese, fresh cilantro, sour cream (or Greek yogurt), pickled jalapenos, avocado, and/or a bit of lime juice!

---

Print

Nutrition Facts

Amount Per Serving
Calories: 454 kcal
Fat: 22g
Total Carbohydrates: 32g
Fiber: 7g
Protein: 33g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.