Smoky White Chicken Chili Recipe You’ll Love

This smoky white chicken chili recipe is easy to prepare and delicious!  Well, my recipe didn’t win the chili cook-off, but we did have a lot of really tasty versions of chili.  Each was very different.  If more people had voted for me, I would have won.  Lol!😁

Instead of the typical chicken breast, I use chicken thighs for this recipe.  They have a richer flavor and tenderness. 

This recipe includes roasted poblano peppers, which bring a delicious smoky flavor to the dish.  I also used smoked salt, but you can use regular kosher salt.

Before starting the white chicken chili recipe, prepare the 2 poblano peppers.

Skip to printable recipe. ◄

Roasted Poblano Peppers

  Set your oven to 400°

Place the peppers on a lightly oiled sheet pan in the center of the oven.  (I line the pan with aluminum foil first.)

2 Poblano peppers ready to roast in a small sheet pan.

Place the roasted poblanos in a glass bowl

and cover the bowl with plastic wrap.

Bake 20 – 30 minutes until the skins are blackened.  Flip the peppers over to evenly char and roast.

Place the peppers in a glass bowl, cover with plastic wrap, and let them steam for 10 minutes.  The skin will loosen.  Then, peel off the skin and discard it.  Remove the stem, the pith, and the seeds, and discard them.

On his website, Mike shares several ways to roast poblano peppers.  ◄ Click here for how to options.

White Chicken Chili

• 2 large roasted Poblano peppers – chopped
• 2 Tablespoons olive oil
• 1 large yellow onion, chopped
• 1 jalapeno, seeds removed and minced
• 3 garlic cloves, minced
• 2 pounds skinned and boned chicken thighs, cut into 1-inch pieces
• 3 teaspoons smoked kosher salt
• 2 teaspoons ground cumin
• 3 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 4 (15-ounce) cans of cannellini beans, rinsed, drained, and divided
• 2 cups chicken broth
• 10-ounce pkg. frozen corn
• 1/2 cup heavy cream 
• 3 Tablespoons lime juice
• fresh cilantro sprigs for garnish

In a large Dutch oven, sauté chopped onion and minced jalapeno in olive oil over medium-high heat for 7 minutes until the onion has softened.  Add the minced garlic and cook for a minute or so, until you smell the garlic.

Add and stir the chopped onions and jalapeno to the olive oil.

Lightly brown the chicken.

Add the raw chicken pieces and cook, stirring occasionally.  Cook until the chicken is lightly browned. (4-5 minutes.)

Stir in the chili powder, cumin, salt, cayenne pepper, black pepper, and oregano.  Reduce the heat and stir occasionally for 10 minutes or until the chicken is cooked through.

Chopped Roasted Poblano Peppers and Spices

Sprinkle the spices over the chicken pieces.

Stir to coat the chicken pieces with the seasonings.

Puree 2 cans of beans and a cup of the broth with a handheld submersion blender until smooth.  Stir into the chicken mixture.

Puree two cans of Cannellini beans

Add the bean puree and broth mixture.

Add the remaining 2 cans of beans, the poblano, and the corn.

Stir the remaining chicken broth, 2 cans of beans, corn, and chiles into the chicken mixture.

Pour in the heavy cream.

Stir to mix well.

Bring the mixture to a boil over medium-high heat.  Reduce the heat and simmer for 20 minutes, stirring occasionally.  Stir in the heavy cream. 

Stir in the lime juice just before serving.

Serve with lime wedges, shredded cheddar and Monterey Jack cheeses, chopped cilantro, avocado, sour cream, and red onion.

prep 25 minutes Cook 1 hour