Fresh poblano, Anaheim and jalapeño peppers make this White Chicken Chili a flavorful and filling weeknight meal with some kick! It’s sure to be a family favorite!
Spice Things Up!
In our house, chili isn’t just a cold weather food. Sure, it’s great for a fall day spent watching football. But it could be 85 degrees when the craving hits, and you know I’m making up a batch of this White Chicken Chili. This is one of our favorites, for sure. A bowl of thick chili with just the right amount of heat and perfect southwest seasoning — there’s nothing quite like it!
Fresh poblano, Anaheim and jalapeño peppers are absolutely what makes this white chicken chili so amazing. Roasted in the oven, they add just enough kick without being too hot or overwhelming. Cumin and coriander bring some southwest flavor that I know you’ll love. Canellini beans add delicious thick, creamy texture. And when you top it with some shredded cheese and jalapeño slices — it just doesn’t get any better! Let’s get cooking!
How to Make White Chicken Chili
Place baking rack on the top rack of the oven and preheat broiler to high.
Prepare a large rimmed baking sheet with foil and non-stick cooking spray.
Wash, dry and place the whole poblano, Anaheim and jalapeño peppers on the prepared baking sheet. Add the onion quarters and whole garlic cloves. Toss the vegetables with one tablespoon canola oil using your hands to coat. Season with salt and spread out evenly across the baking sheet.
Place in the oven under the broiler and broil, turning peppers and rearranging vegetables occasionally, until peppers are blackened on all sides and skins are wrinkled all over, about 20 to 25 minutes total.
Remove from the oven and carefully gather up the foil and form a sealed pouch with the vegetables in it. Let the peppers rest for 5 minutes.
Transfer just the peppers to a large bowl along with the chicken broth. Peel the peppers in the chicken broth, leaving skins and seeds behind. Transfer pepper flesh to a standing blender. Add broiled onion, broiled garlic, and pickled jalapeño slices. Blend until a smooth purée is formed. Set aside. (You’ll use the blender again to blend some of the beans once the pepper puree is in the pot so no need to rinse the blender between uses.)
Heat remaining oil in a large stew pot over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Add pepper purée and cook, stirring, until incorporated. Strain the chicken broth into the pot, pressing on skins and seeds to extract as much liquid and flavor as possible. Discard skins and seeds.
Add chicken breasts to pot. Bring to a boil and then reduce to a simmer and cook, stirring occasionally, until chicken breasts register 150°F on an instant read thermometer, about 15 minutes.
Transfer chicken breasts to a bowl and let rest. Continue simmering broth.
In the same blender you used for the pepper puree, add 2 cans cannellini beans (undrained) and blend until completely smooth. Stir blended beans along with remaining 3 cans of cannellini beans into the pot.
Chop chicken into bite-sized pieces and stir back into the chili. Next, stir in 1 and 1/2 cups of the shredded cheese until melted. Stir in jalapeño pickling liquid, lime juice, and 1/2 cup of cilantro. Season to taste with kosher salt. Serve topped with the extra shredded cheese, chopped cilantro and lime wedges.
More Weeknight Meals the Family will Love
This warm and comforting Chicken Noodle Casserole is easy and filling. It’s a healthy meal you’ll feel great about serving your family any night of the week. This Quick and Easy Taco Soup satisfies the whole family with very little effort. It’s the perfect delicious weeknight meal for busy families. Or try a homemade take on Chick-fil-A’s Chicken Tortilla Soup that tastes even better than the original and that you can enjoy year-round (and even on Sundays)!
If you make this White Chicken Chili, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
White Chicken Chili
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour
Yield: 8 servings
Description
Made with fresh poblano, Anaheim and jalapeño peppers, this White Chicken Chili makes a flavorful and filling weeknight meal with some kick!
- 2 fresh poblano peppers
- 4 fresh Anaheim peppers
- 2 fresh jalapeño peppers
- 1 medium white onion, peeled and sliced into fourths
- 6 garlic cloves
- 3 tablespoons canola oil, divided
- Kosher salt
- 1/4 cup pickled jalapeño pepper slices
- 4 cups (32 ounces) low-sodium chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 pounds boneless, skinless chicken breasts
- 5 (15 ounce) cans cannellini beans, divided
- 2 cups shredded pepper Jack cheese, divided
- 2 tablespoons jalapeño pickling liquid
- 2 tablespoons fresh lime juice
- 1 cup chopped fresh cilantro leaves, divided
Instructions
- Place baking rack on the top rack of the oven and preheat broiler to high.
- Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Wash, dry and place the whole poblano, Anaheim and jalapeño peppers on the prepared baking sheet. Add the onion quarters and whole garlic cloves. Toss the vegetables with one tablespoon canola oil using your hands to coat. Season with salt and spread out evenly across the baking sheet.
- Place in the oven under the broiler and broil, turning peppers and rearranging vegetables occasionally, until peppers are blackened on all sides and skins are wrinkled all over, about 20 to 25 minutes total.
- Remove from the oven and carefully gather up the foil and form a sealed pouch with the vegetables in it. Let the peppers rest for 5 minutes.
- Transfer just the peppers to a large bowl along with the chicken broth. Peel the peppers in the chicken broth, leaving skins and seeds behind. Transfer pepper flesh to a standing blender. Add broiled onion, broiled garlic, and pickled jalapeño slices. Blend until a smooth purée is formed. Set aside. (You’ll use the blender again to blend some of the beans once the pepper puree is in the pot so no need to rinse the blender between uses.)
- Heat remaining oil in a large stew pot over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Add pepper purée and cook, stirring, until incorporated. Strain the chicken broth into the pot, pressing on skins and seeds to extract as much liquid and flavor as possible. Discard skins and seeds.
- Add chicken breasts to pot. Bring to a boil and then reduce to a simmer and cook, stirring occasionally, until chicken breasts register 150°F on an instant read thermometer, about 15 minutes.
- Transfer chicken breasts to a bowl and let rest. Continue simmering broth.
- In the same blender you used for the pepper puree, add 2 cans cannellini beans (undrained) and blend until completely smooth. Stir blended beans along with remaining 3 cans of cannellini beans into the pot.
- Chop chicken into bite-sized pieces and stir back into the chili. Next, stir in 1 and 1/2 cups of the shredded cheese until melted. Stir in jalapeño pickling liquid, lime juice, and 1/2 cup of cilantro. Season to taste with kosher salt.
- Serve topped with the extra shredded cheese, chopped cilantro and lime wedges.
