4.6 from 168 votes
White Chicken Chili
White Chicken Chili combines a variety of peppers, cumin, and smoky spices with tender chicken and creamy cannellini beans. The use of multiple mild and medium-hot peppers balances heat and flavor, while mashing some beans thickens the broth for a hearty texture. The addition of lime juice and heavy cream enriches the chili, offering a smooth finish to its moderately spicy profile. It can be garnished with fresh lime wedges, cheese, cilantro and sour cream to customize each serving.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
to 6 servings
Calories:
632 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onion finely chopped, medium
- 2 jalapeno pepper seeded and finely chopped
- 2 poblano pepper seeded and finely chopped
- 2 Anaheim peppers seeded and finely chopped
- 1 tablespoon cumin ground
- 1½ teaspoons chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt divided
- 6 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 45 oz cannellini beans rinsed, drained, and divided, can
- 3 cups chicken cooked, chopped
- 1 tablespoon lime juice
- ½ cup heavy cream
Garnishes:
- lime wedges
- Monterey jack cheese
- cilantro
- sour cream
Instructions
- Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
- Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.
Cup of Yum
Notes
- Adjust spice by omitting cayenne or jalapeño peppers for milder chili.
- This recipe works well in a crockpot: after initial steps, simmer on low 4-6 hours, add cream near the end.
- Ground turkey can replace chicken; brown with onions and peppers at the start.
- Freeze cooked chili up to 3 months; thaw overnight and reheat gently.
Nutrition Information
Calories
632kcal
(32%)
Carbohydrates
49g
(16%)
Protein
46g
(92%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
121mg
(40%)
Sodium
843mg
(35%)
Potassium
606mg
(13%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
940IU
(19%)
Vitamin C
44.4mg
(49%)
Calcium
187mg
(19%)
Iron
7.6mg
(42%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 632
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 46g | 92% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 121mg | 40% |
| Sodium | 843mg | 35% |
| Potassium | 606mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 187mg | 19% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.