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White Chicken Chili

This white chicken chili is a hearty stew made with tender shredded chicken, creamy beans, and fragrant herbs, simmered to develop a rich, flavorful broth. The dish features a smooth texture with a bright, subtle spice profile, and is finished with lime and poblano peppers for a fresh, vibrant flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs, optional
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 poblano peppers poblano peppers charred, peeled, chopped
  • 4 cups chicken broth
  • 2 cups cooked beans cannellini or great northern, drained
  • 1 cup fresh corn kernels
  • 1 teaspoon ground cumin
  • 1 lime lime juiced, for serving
  • salt to taste salt
  • black pepper to taste black pepper

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Place the chicken breasts in a large pot, cover with water or broth, and bring to a gentle boil. Reduce heat and simmer until cooked through, about 15 minutes. Remove, let cool slightly, then shred with two forks.
  2. While the chicken cooks, heat olive oil in the same pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, stirring occasionally.
  3. Add the minced garlic and charred, peeled poblano peppers to the onions. Cook for another 2-3 minutes until the garlic is fragrant and the peppers are softened, smelling smoky and aromatic.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the cumin, then add the cooked, shredded chicken and beans. Let the chili simmer for 20 minutes to blend flavors and thicken slightly.
  5. Add the fresh corn kernels and cook for another 5 minutes, allowing the corn to release its sweetness and integrate into the broth.
  6. Taste the chili and season with salt and black pepper as needed. Squeeze fresh lime juice into the pot for brightness, stirring to combine.
  7. Serve the white chicken chili hot, with additional lime wedges on the side if desired. Enjoy the creamy, smoky stew with slices of crusty bread or tortilla chips.

Notes

For extra flavor, top with chopped cilantro, shredded cheese, or sour cream. To save time, use canned, pre-cooked chicken and beans.