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A hearty bowl of chicken chili recipe topped with fresh cilantro and a dollop of sour cream, ready to serve.

Smoky White Chicken Chili Recipe (Easy & Creamy!)

This easy white chicken chili offers a hearty, creamy, and uniquely smoky flavor thanks to fire-roasted corn and poblano peppers. A one-pot wonder, it's quick to prepare for a comforting weeknight meal, with tips for various cooking methods and storage.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: dinner, Main Dish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili:
  • 1 tablespoon olive oil
  • 1 small yellow onion chopped (about ½ cup)
  • 1 poblano pepper charred and diced
  • 2 garlic cloves finely minced (or 1 ½ teaspoons garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Dried oregano
  • ½ teaspoon paprika
  • ½ small lime juice from
  • salt and freshly ground black pepper to taste
  • 2 (15 oz) cans great northern beans
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup fire-roasted corn (frozen or fresh)
  • 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken*)
For Garnish:
  • Fresh cilantro
  • shredded cheese
  • tortilla chips
  • green onions
  • avocado

Equipment

  • large pot
  • Dutch oven
  • small food processor
  • Blender
  • slow cooker
  • Instant Pot

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and your diced, charred poblano pepper. Sauté until they soften, about 3-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced green chilies, ground Cumin, Cayenne Pepper, paprika, oregano, and lime juice. Season with salt and pepper.
  3. Drain and rinse both cans of beans. Scoop out a large ladleful (about 1 cup) of the beans and place them in a small food processor or blender. Add a splash of the broth from the pot and puree until it's completely smooth, like a hummus.
  4. Add the pureed bean mixture back into the pot along with the remaining whole beans and the fire-roasted corn. Stir everything together and bring the chili to a gentle simmer. Let it cook, uncovered, for about 15 minutes, allowing the flavors to meld and the chili to thicken slightly.
  5. Remove the pot from the heat completely. Stir in the Sour Cream (or Greek Yogurt) and the shredded cooked chicken. Stirring the dairy in off the heat prevents it from curdling and keeps the chili silky smooth.
  6. Ladle the hot chili into bowls and get creative with your favorite toppings. Serve immediately and enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 10IUVitamin C: 5mgCalcium: 10mgIron: 15mg

Notes

For the fastest meal, use a rotisserie chicken. Don't skip pureeing a portion of the beans for creaminess. Bloom your spices by cooking them lightly before adding liquid to deepen flavor. A final squeeze of fresh lime juice brightens the dish. If chili is too thin, simmer longer or add more pureed beans; if too thick, add broth. If bland, add more salt or lime juice. To prevent curdled dairy, remove the pot from heat before stirring in sour cream or yogurt.
This chili is great for meal prep. The base (without sour cream/yogurt) can be made 2 days ahead or frozen for up to 3 months. Always stir in dairy just before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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