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    Home » Recipes » Dinner

    White Chicken Chili

    40 mins | Yield 12 | December 21, 2017 | Updated: March 23, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Sink into a bowl of pure comfort with this White Chicken Chili recipe. It uses up leftover chicken or turkey in a bowl of pure slow-simmered comfort. 

    White chicken Chili. Perfect for a cold day.

    The Perfect White Chicken Chili Recipe

    Bring on the sleet and snow. It’s time to bust out the Dutch oven and brazier and get back into making slow-simmered hearty food for the soul. This white chicken chili is a perfect football recipe. It can be made ahead of time and uses leftover chicken or turkey in a smooth and peppery pot of goodness.

    A relatively simple chili, this one is sure to be a staple in the rotation.

    Get a load of that corn! Mixed with white beans, chicken and poblanos, this will spice you right up!

    White Chicken Chili Recipes

    Chili, in general, is one of those recipes that I only crave when the nights are long. We are talking full into sweater season. A hearty and simple meal, but when done right, filled with layers of flavors. The longer it simmers, and the components mingle over low heat, the more robust the flavors become. 

    Two bowls of White Chicken Chili topped with avocados and cheese. Extra tomatoes, jalapeños and limes abound.

    White chili isn’t my go to, as I often find it lacking in those layers that make me enjoy a more traditional red chili. But this white chicken chili recipe stands tall. With its pureed base for thickening, along with roasted ancho pepper for smokiness, it stands up to any championship red chili.

    Is White Chicken Chili Healthier?

    With no dairy in the recipe, and only added as optional toppings, this is a healthier chili. If you choose to omit the go-to toppings, like sour cream, cheese, and corn, then you have a lean mean and healthy recipe.

    So, red or white?

    Well, you can cut out a few calories, and the fat content can be lower than beef based chili. So I guess saying white chicken chili is legit if those are two things you are concerned about minimizing.

    White Chicken Chili In A Crock Pot Or Dutch Oven?

    You are welcome to use a slow cooker or instant pot style cooker for this recipe. Cooking times would vary, but the results are still pleasing.

    I like using a Dutch Oven because that is the best option if using a “seasoned” pan means something to you. For me, there is just a certain special quality a nicely seasoned cast iron pot adds to any dish.

    This hearty bowl of chili will warm you right up. Sliced avocado and shredded cheese over a chicken and bean creation that will have you back for more!

    If you’re looking for another take on a beef free chili, this Whole 30 Turkey and Butternut Squash Chili is one of my favorites!

    If you’ve tried this White Chili recipe, please rate it below and let me know where you found it in the comments below.
    I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.

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    5 from 3 votes

    White Chicken Chili Recipe

    This recipe makes the most out of leftover chicken or turkey in a bowl of comforting white chili loaded with hatch and poblano peppers all made in one pot.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings: 12 servings
    Calories: 141kcal

    Equipment

    • dutch oven
    • Immersion blender

    Ingredients

    • 2 tablespoon olive oil
    • 3 poblanos stemmed, seeded and minced
    • 6 oz roasted hatche chilis minced (or canned green chilis)
    • 1 onion minced
    • 4 cloves garlic minced
    • 1 tablespoon cumin
    • 1 teaspoon coriander
    • 1 quart chicken broth
    • 2 16 oz can cannellini beans drained and rinsed
    • salt and pepper
    • 3 cups leftover chicken or turkey, cooked chopped
    • ½ cup frozen corn
    • 1 lime

    Toppings

    • sour cream
    • cheddar cheese shredded
    • avocado sliced
    • fresh cilantro chopped

    Instructions

    Make the Chili

    • Heat a large Dutch oven over medium heat. 
    • Saute the onion, poblanos, and roasted hatche chilis for 5 to 7 minutes, until softened.
    • Add the garlic, cumin, and coriander, stirring to combine. And cook until fragrant, about 1 minute. 
    • Slowly whisk in the broth, deglazing the pot by scraping up the brown bits on the bottom as needed. Bringing to a boil, and then reducing to low.
    • Add 1 can of the cannellini beans. 
    • Working in batches, transfer half of the mixture to a food processor and pulse until smooth. Alternatively, use an immersion blender and blend until the base has thickened but is still chunky. Season with salt and pepper to taste. 
    • Add the remaining can of beans and the chicken (or turkey) and frozen corn. Bring the heat back up to medium and allow the ingredients to simmer for an hour. 
    • When ready to serve, stir in the juice of one lime. 

    Serve

    • Serve with sour cream, shredded cheese, sliced avocado and fresh cilantro as desired. Make a toppings bar for each person to fancy up their own bowls. And enjoy. 

    Notes

    Cook ahead of time. This gets better and better after a day or two.

    Nutrition

    Nutrition Facts
    White Chicken Chili Recipe
    Amount Per Serving
    Calories 141 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Cholesterol 26mg9%
    Sodium 410mg18%
    Potassium 293mg8%
    Carbohydrates 13g4%
    Fiber 3g13%
    Sugar 2g2%
    Protein 13g26%
    Vitamin A 266IU5%
    Vitamin C 53mg64%
    Calcium 50mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    White Chicken Chili Recipe at GirlCarnivore.com
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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