White Chicken Chili Recipe
A creamy White Chicken Chili Recipe made with white beans, tender chicken, green chiles, warm spices, and a touch of cream for rich, comforting flavor.
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Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 2 medium yellow onions finely chopped
- 2 jalapeño peppers seeded and finely chopped
- 2 poblano peppers seeded and finely chopped
- 2 Anaheim peppers seeded and finely chopped
- 1 tbsp ground cumin
- 1½ tsp chili powder
- ¾ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt divided
- 6 garlic cloves minced
- 2 tbsp all-purpose flour
- 4 c chicken stock
- 45 oz cannellini beans rinsed, drained, and divided
- 3 c cooked chicken chopped
- 1 tbsp lime juice
- ½ c heavy cream
Optional Garnishes
- Lime wedges
- Shredded Monterey Jack cheese
- Chopped cilantro
- Sour cream
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat until shimmering. Add the onions, jalapeño, poblano, Anaheim peppers, cumin, chili powder, smoked paprika, cayenne pepper, and ½ teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened, approximately 7 minutes.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Sprinkle the flour over the vegetable mixture and stir well. Cook for about 1 minute, until the flour is fully incorporated and lightly toasted.
- Gradually stir in the chicken stock, ensuring a smooth consistency. Add one can of cannellini beans and mash them directly in the pot using a potato masher to thicken the chili.
- Stir in the remaining beans, chopped chicken, lime juice, and remaining salt. Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally.
- Add the heavy cream and stir to combine. Continue cooking for an additional 5 minutes, until the chili is warmed through and slightly thickened.
- Serve immediately, garnished as desired with lime wedges, Monterey Jack cheese, cilantro, or sour cream.
Notes
To make this White Chicken Chili Recipe gluten free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix 1½ tablespoons with 2 tablespoons of cold water before adding it to the pot. Ensure all seasonings and chicken stock are certified gluten free.