There’s something soul-soothing about a pot of white chicken chili simmering away on the stove. It’s cozy yet bright—filled with tender bites of chicken, creamy beans, and a fragrant mix of roasted peppers and spices. This recipe makes a big, hearty batch (about five quarts), perfect for feeding a crowd or stocking your fridge with leftovers that only get better over a few days. The combination of poblano and jalapeño adds gentle heat, while the heavy cream brings everything together in a rich, velvety broth.
Why This Recipe Works
This White Chicken Chili is one of my favorite cool-weather recipes because it delivers everything you want in a comforting meal—flavor, texture, and simplicity. It’s a generous pot of creamy, spicy, perfectly balanced goodness that’s easy to make and impossible to forget. Here’s what makes it so special:
- Layered, Roasted Flavor: The mix of onions, garlic, and three kinds of peppers builds a deep, fragrant base. As they sauté together, they create that smoky-sweet aroma that sets this chili apart.
- Tender, Hearty Chicken: Bite-sized pieces of chicken simmer slowly until tender, soaking up every bit of spice and broth. It’s wholesome, protein-rich, and deeply satisfying.
- Creamy, Balanced Broth: Heavy cream stirred in at the end transforms the chili into something lush and velvety—comforting without feeling heavy.
- Customizable Heat: Between the poblano and jalapeño, you can tailor the spice to your taste. Add more chili flakes for kick, or keep it mild and mellow.
- Perfect for Feeding a Crowd: This recipe makes a big pot (around five quarts), ideal for gatherings, meal prep, or sharing with neighbors. It reheats beautifully, making leftovers something to look forward to.
- Toppings That Shine: From cilantro and lime to avocado and corn chips, the garnishes let everyone personalize their bowl—and turn a humble chili into something special.
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Ingredients
- Chicken Breasts – The foundation of the chili. Tender, juicy pieces of chicken soak up the broth and spices, giving each bite satisfying flavor and heartiness.
- Poblano & Jalapeño Peppers – These two peppers create the perfect balance of smokiness and gentle heat, adding depth without overpowering the dish.
- White Beans (Cannellini & Navy) – They lend a creamy texture and body to the chili while absorbing the rich, spiced broth.
- Ground Coriander & Cumin – This spice duo forms the soul of the chili, adding warmth, fragrance, and complexity that ties all the flavors together.
- Heavy Cream – Swirled in at the end, it brings everything together into a velvety, comforting finish that’s both rich and balanced.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Sauté the Aromatics: In a large soup pot over medium-high heat, warm the olive oil. Add the diced onions, garlic, and all the peppers. Sauté for 3–5 minutes until softened and fragrant—this is where the base flavor starts to build.
- Season and Add Chicken: Stir in the chicken chunks along with the ground coriander, cumin, onion powder, garlic powder, and a pinch of chili flakes if using. Season generously with salt and pepper. Cook for another 3 minutes, letting the spices bloom and the chicken take on a bit of color.
- Add Stock and Beans: Pour in the chicken stock and add the white beans (both cannellini and navy). Stir well to combine and bring the mixture to a gentle boil.
- Simmer to Develop Flavor: Reduce the heat to low and simmer uncovered for about 60 minutes. This long simmer thickens the chili and melds the spices beautifully into the broth.
- Add the Cream and Finish: Stir in the heavy cream and continue simmering for another 15–20 minutes until the broth becomes velvety and rich. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle into bowls and top with your favorite garnishes—fresh cilantro, lime juice, sliced jalapeño, shredded cheese, avocado, or crunchy corn chips. Serve warm and enjoy the comforting, creamy depth of this chili.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Chicken Alternatives: While chicken breasts are classic here, you can swap in chicken thighs for extra juiciness and richer flavor.
- Protein Swaps: For a different protein profile, consider turkey, firm tofu, or even white fish like cod for a lighter version.
- Bean Variations: Cannellini and navy beans are traditional, but great northern beans or chickpeas can work in a pinch.
- Dairy Options: Heavy cream adds richness, but you can use half-and-half or full-fat coconut milk for a slightly lighter or dairy-free option.
- Spice Adjustments: Adjust the heat with more or fewer jalapeños, poblano peppers, or chili flakes to suit your taste. You can also experiment with smoked paprika or a dash of chipotle for a smoky twist.
What to Serve with
Main Options
- This chili is hearty enough to enjoy on its own, but it’s even better with a few accompaniments. Serve with warm cornbread, crusty bread, or tortilla chips to scoop up every creamy, spicy bite. It also pairs nicely with a simple side of steamed rice for a more filling meal.
Sides
- Balance the richness of the chili with fresh, bright sides. A crisp green salad with lime vinaigrette, sliced avocado, or a quick cucumber and tomato salad adds a refreshing contrast. You can also offer shredded cheese, sour cream, or extra cilantro as mix-in garnishes to elevate each bowl.
More Recipes You’ll Enjoy
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White Chicken Chili
If you’re looking for a comforting meal that balances warmth and freshness, this chili hits every note. It’s deeply savory from the chicken and spices, bright from lime and cilantro, and deliciously creamy without being heavy. Pair it with corn chips or warm tortillas for dipping, and you’ve got a one-pot meal that’s both satisfying and vibrant.
Equipment
- Large Soup Pot
- Wooden spoon
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Ladle
Ingredients
- Olive oil 2 tablespoons
- Onion 1 large diced
- Green bell peppers 2 diced
- Red bell pepper 1 diced
- Poblano peppers 2 large diced
- Jalapeño 1 minced
- Garlic 5 cloves minced
- Chicken breasts 4 medium about 6 cups, cut into 2-inch chunks
- Ground coriander 2 tablespoons
- Cumin 1 teaspoon
- Onion powder 1 tablespoon
- Garlic powder 1 tablespoon
- Chili flakes pinch optional
- Chicken stock 8–10 cups
- White navy beans 1 15-ounce can, drained
- White cannellini beans 3 15-ounce cans, drained
- Heavy cream 1½ cups
- Salt and pepper to taste
Garnish Options
- Cilantro
- Corn chips
- Lime
- Shredded cheese
- Sliced jalapeño
- Avocado
Instructions
- In a large soup pot over medium-high heat, add the olive oil, diced onions, garlic, and peppers. Sauté for 3–5 minutes, until the vegetables soften and begin to release their aroma.
- Add the chicken pieces to the pot and sprinkle in all the seasonings, salt, and pepper. Continue to sauté for another 3 minutes, allowing the spices to bloom and the chicken to brown slightly.
- Pour in the chicken stock and add both types of beans. Stir well to combine.
- Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 60 minutes, allowing the liquid to reduce and the flavors to deepen.
- Stir in the heavy cream and continue simmering for an additional 15–20 minutes. The broth will thicken slightly into a creamy, golden base. Taste and adjust for salt and pepper.
- Serve warm with your favorite garnishes—try a handful of cilantro, a squeeze of lime, a scattering of shredded cheese, or a few crispy corn chips.
Notes
Leftovers keep beautifully for up to 3 days in the refrigerator and can be reheated gently on the stove.