White Chicken Chili Recipe

Course Main Course
Cuisine American
Keyword chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 1338


  • 2 tbsp 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 tbsp cumin
  • 1 tsp coriander
  • 1 quart chicken broth
  • 2 16 oz can cannellini beans drained and rinsed
  • salt and pepper
  • 3 cups chopped leftover chicken or turkey chopped
  • 1/2 cup frozen corn
  • 1 lime
  • sour cream
  • cheddar cheese shredded
  • avocado sliced
  • fresh cilantro chopped


  • 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 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. 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 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. 


Calories: 1338kcal | Carbohydrates: 156g | Protein: 75g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 4724mg | Potassium: 2863mg | Fiber: 40g | Sugar: 23g | Vitamin A: 3245IU | Vitamin C: 641mg | Calcium: 565mg | Iron: 23mg