White Chicken Chili
Thick and rich, chili is the definition for comfort. It’s a great way to use up leftover rotisserie chicken.
White chicken chili is a richer twist on the traditional chili, offering a creamier alternative bursting with flavor. This comforting dish features tender chunks of chicken, white beans, and a medley of aromatic spices from Latin Heat seasoning. The star of the show is the creamy broth, we like to use sour cream, but you can also use cream cheese.
What makes white chicken chili stand out is its versatility—you can customize it to suit your taste preferences. Whether you prefer a mild version for a family-friendly meal or crave a spicier kick, this dish caters to all palates. With its quick and easy preparation, white chicken chili is a go-to option for busy weeknights, offering a satisfying and heartwarming meal that will leave your taste buds wanting more.
Notes
There are some options in this recipe because chili is a dish you can truely make your own. If you lvoe beans, add more, if you love creamy, you can add an 8 oz block of cream cheese instead of sour cream for a richer chili. If you like it spicier, add more Latin Heat. Add Habaneros, you choose.
Ingredients
- 2 cups cooked chicken, diced (rotisserie chicken is great)
- 1 poblano chile
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bag frozen corn, 1-2 cups
- 4 cups chicken stock
- 1-2 cans of cannellini beans (white kidney beans)
- 1 cup sour cream
- 3 Tbsp Latin Heat seasoning
- optional pickled jalapeños
- olive oil for cooking
Instructions
- Place poblano pepper over a flame on the grill, stove or oven broiler.
- Cook and turn until the entire pepper is blistered.
- Place the cooked pepper in plastic wrap or a plastic bag to steam so it's easier to peel.
- Peel the pepper under cool water.
- Dice into bite size peices.
- In a large stock pot, place onions, diced peppers and olive oil.
- Sauté until onions are tender.
- Add garlic and Latin Heat.
- Cook 5 minutes on low.
- Add chicken stock, and corn.
- Cook for 30 minutes.
- Add beans, chicken and sour cream.
- Cook all for 15 minutes more.
- Serve in a bowl with limes and more Latin Heat.
White Chicken Chili
10 minutes
30 minutes
American
Soups and Chilis
This white chicken chili can also be made with leftover Thanksgiving turkey!
Ingredients
- 2 cups cooked chicken, diced (rotisserie chicken is great)
- 1 poblano chile
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bag frozen corn, 1-2 cups
- 4 cups chicken stock
- 1-2 cans of cannellini beans (white kidney beans)
- 1 cup sour cream
3 Tbsp Latin Heat seasoning
optional pickled jalapenos
- olive oil for cooking
Directions
- Place poblano pepper over a flame on the grill, stove or oven broiler.
- Cook and turn until the entire pepper is blistered.
- Place the cooked pepper in plastic wrap or a plastic bag to steam so it's easier to peel.
- Peel the pepper under cool water.
- Dice into bite size peices.
- In a large stock pot, place onions, diced peppers and olive oil.
Sauté until onions are tender.
- Add garlic and Latin Heat.
- Cook 5 minutes on low.
- Add chicken stock, and corn.
- Cook for 30 minutes.
- Add beans, chicken and sour cream.
- Cook all for 15 minutes more.
- Serve in a bowl with limes and more Latin Heat.
