White Chicken Chili

This White Chicken Chili combines Great Northern beans, rotisserie chicken, sweet corn, poblano and Anaheim peppers, onions, garlic, and a perfect blend of spices into a wholesome soul-warming chili. Top this chili with cheese, jalapeno slices, cilantro, and tortilla strips. It is a delicious and fun change from the traditional beef chili. 

Fall will be here before you know it, and with it comes lots and lots of fabulous soups, chili, and stews. This chili is one of our favorites, and it comes together so easily using already-cooked rotisserie chicken, leftover chicken, or leftover turkey. For the most flavorful chili, I roast the peppers first, then steam them in a bag or bowl, then cut the top off the stem, removing most of the seeds. Then I chop them and add them to the chili, which adds so much flavor.

HOW TO MAKE WHITE CHICKEN CHILI:

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil. Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Meanwhile, shred the chicken with two forks and chop the onion. Then, using tongs, carefully flip them and roast them for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them for 30 minutes. Cut the stems off, peel the peppers, and discard the skins. Dice the peppers and set them aside for a few minutes.

Then, heat a little oil in a Dutch oven or heavy pot over medium-high heat. Now add the onion and cook for a few minutes. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Then cook for about 1 minute, stirring constantly.  

Add the chicken broth, beans, corn, cooked chicken, and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili, and using an immersion blender or stand blender puree the chili. Add the pureed chili to the pot and heat for 2-3 more minutes. Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for a garnish for each bowl. Ladle the chili into bowls, top with shredded Monterey Jack Cheese and chopped cilantro, and serve with lime wedges.

RECIPE TIPS AND NOTES:

Rotisserie chicken works great for this recipe, but any shredded or cubed cooked chicken will also work.

Any white beans will work with this recipe, such as Great Northern beans, white navy beans, white kidney beans, or cannellini beans.

If you are in a hurry, skip the fresh poblano and Anaheim peppers and add two (7-ounce) cans of diced green chiles.

Fresh sweet corn can be substituted for canned corn. If you have the time and like to cook, blacken the corn in a skillet for even more flavor.

For a thick and creamy texture, puree several cups of the chili and add it back to the pot. This can be done with an immersion blender right in the pot, with a Pyrex measuring cup and an immersion blender, or in a stand blender. Don’t forget to remove the center cap on the stand blender to allow steam to escape.

Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken is fresh. Leftovers heat up well in the microwave at reduced power or on the stovetop over low heat.

Or pour into heavy-duty freezer bags and freeze for up to three months. Thaw in the refrigerator overnight.

TOPPINGS FOR WHITE CHICKEN CHILI:

• shredded cheddar or Monterey Jack cheese
• sour cream
• jalapeno rings
• tortilla strips
• avocado slices
• crackers
• chopped cilantro
• lime slices
• bacon bits
• tortilla chips

HOW TO MAKE WHITE CHICKEN CHILLI IN A CROCKPOT:

1. Roast the poblano peppers. Peel them and dice them. Set them aside for a few minutes.
2. Cook the onion in a skillet until soft. Reduce the heat and add the garlic, ground cumin, chili powder, marjoram, and cayenne pepper for 1 minute while stirring constantly.
3. Add the chicken broth, beans, corn, diced peppers, diced poblano peppers, and cooked onion mixture to a crock pot. Cook on low for 2-3 hours or until heated through. Remove 2-3 cups of the chili, and using an immersion blender or stand blender, puree the chili. Add the pureed chili back to the slow cooker. Add the cooked chicken and cook on low for another 15-20 minutes.
4. Garnish with shredded cheese, chopped cilantro, and lime wedges.

INGREDIENTS:

• 4 Anaheim peppers or poblano peppers
• 1 ½ tablespoons olive oil
• 1 medium sweet onion chopped
• 2 cloves garlic minced
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon marjoram or oregano
• ⅛ teaspoon ground cayenne pepper
• 3 cups low-sodium chicken broth
• 2 (15.8 ounce) cans of great Northern beans drained and rinsed
• 1 (15.25 ounce) can whole kernel corn drained
• 2 cups cooked cubed or shredded chicken breasts or chicken thighs
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Kosher salt and fresh ground black pepper
• Monterey Jack Cheese or Pepper Jack Cheese (optional)