Chicken Poblano White Bean Chili
This hearty Chicken Chili is cozy, flavorful and comes together quickly for easy weeknights. Tender chicken, smoky poblano peppers and creamy white beans simmer in a lightly spiced broth that's perfect for game day or when the weather gets chilly. It's a simple, comforting and makes even better leftovers.
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Chili is such a classic American dish that everyone craves as soon as the weather gets cooler. It's my dad's specialty!
This version is not my dad's. His traditional chili recipe uses dried beans and gets simmered all day long to let the beans soften and the flavors meld.
My version is a simpler, weeknight-friendly white chicken chili recipe that relies on pantry staples like cans of beans, chicken stock and plenty of spices.
It's made with both poblano peppers and jalapeños for deep, spicy layers of flavor, and it all comes together easily in one large pot.
The toppings are where this hearty white chili really shines! A little bit of fresh cilantro, scallions, lime wedges, avocado, hot sauce, grated cheddar cheese and a dollop of sour cream finish it beautifully!
Want more easy weeknight recipes? Try my famous pasta with clams in this linguine alle vongole, a nourishing bowl of Italian beans and greens or this comforting Roman chicken cacciatore.
Why This Recipe Works
- Ready in under an hour with mostly hands-off cooking.
- Canned beans keep it quick and easy.
- Poblanos, jalapeño peppers, and chili powder build complex layers of flavor.
- Grated cheddar, fresh lime, tortilla chips and other toppings add flavor and crunch.
Ingredient Notes
Poblano peppers - These chilies add a deep smoky flavor that make this chili recipe. Sometimes they're super mild like a bell pepper, but sometimes they're super spicy. Be are to remove the seeds and ribs if you are sensitive to heat. If you can't find them at your grocery store, substitute with an Anaheims or Cubanelles for a nice change. Green bell peppers can always be an option if you can't tolerate any heat.
Cans of beans - This white bean chicken chili recipe works with cannellini beans, great northern beans, navy beans or even butter beans or pinto beans. Whatever you have in your pantry will be just fine.
Ground chicken - Ground chicken is light, lean and cooks quickly. Shredded chicken from skinless chicken breasts, chicken thighs, or even rotisserie chicken are also great options for busy weeknights. Cooked chicken pieces can be incorporated at the same time you add the beans.
Chicken stock - Use good-quality chicken stock for the base.
Aromatics and Spices - Yellow onion, fresh garlic cloves, chili powder, black pepper, ground cumin and coriander give the chili lots of flavor. Always use fresh produce and quality herbs and spices for best results!
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
Toppings - Don't skimp! Fresh cilantro, green onions, cheddar cheese, lime wedges, hot sauce, avocado, and tortilla chips transform a simple bowl of chili into something special.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large Dutch oven
- Food processor (optional for chopping vegetables)
- Wooden spoon or potato masher
- Chef's knife
- Cutting board
- Immersion blender (optional for a creamier texture)
- Ladle
- Serving bowls
How to Make Poblano Chicken Chili
- Add extra virgin olive oil to a large Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon or potato masher to break it up into small pieces.
- Once the chicken is browned, add the poblano peppers, jalapeño peppers, and onions. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, cumin, coriander, and chili powder, then cook until fragrant, about 1 minute more.
- Add the cans of beans, chicken stock, and salt, then stir to combine.
- Cover and simmer on medium-low heat for 30-60 minutes to let the flavors meld.
- Taste and adjust seasoning with black pepper and fresh lime juice.
- Serve hot with cheddar cheese, tortilla chips, avocado, green onions, cilantro, hot sauce, lime wedges and a dollop of sour cream.
Tips for Success
- Break up the chicken finely to make the most tender chicken crumbles.
- Simmer longer if you have time, it develops deeper flavors.
- Leftovers get even better by the next day, so make a double batch and you'll have plenty!
Variations
- Swap ground chicken for shredded rotisserie chicken or cooked chicken pieces.
- Use black beans, kidney beans, or a mix of beans for different textures.
- Add bell peppers, zucchini or corn for more vegetables.
- Stir in cream cheese, heavy cream or coconut milk for a creamy white chicken chili.
- Make it a slow cooker recipe: cook on low for 6-8 hours or high for 3-4 hours.
Serving Suggestions
Toppings are key to a great bowl of chili! For a party or game days, keep the chili warm on the stove or in a crock pot and set the toppings next to it so guests can help themselves.
I love serving this with fresh lime wedges, diced avocado or spicy chipotle guacamole, grated cheddar or pepper jack cheese, sour cream, hot sauce and tortilla chips for dipping, scooping and crumbling.
Try my homemade jalapeño hot sauce or this simple tomato salsa drizzled over top!
This chili is hearty enough to stand alone, but a slice of fluffy focaccia bread makes a great side for soaking up the creamy broth.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 5 days. For meal prep, portion into an airtight container for easy reheating.
Freeze for up to 3 months, then thaw overnight in the fridge before reheating.
Reheat gently on medium heat in a large pot, or microwave until warmed through.
FAQ
Yes, cooked chicken such as rotisserie chicken, chicken thighs, or skinless chicken breasts all work. Just stir them in after the vegetables have softened.
Mash some of the beans against the side of the pot, use an immersion blender for part of the batch or stir in a cornstarch slurry.
It has moderate heat from poblano peppers and green chilies. For less heat, omit the jalapeno peppers. For more, add extra chili powder, jalapeños, cayenne pepper or hot sauce.
This white chicken chili is an easy chili that skips the tomato base you find in classic chili or chili con carne. The way ingredients come together here (chicken, beans, green chiles, and spices) creates a lighter broth rather than a red sauce. It's a nice change from traditional chili, with different results but still a lot of flavor.
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Chicken White Bean Poblano Chili
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 lb ground chicken
- 5 poblano peppers seeded and diced
- 1-2 jalapeños seeds removed for less heat, minced
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons chili powder
- 2 cans cannellini beans drained and rinsed
- 2 cups chicken stock homemade preferred
- 1 tablespoon salt plus more as needed (the saltiness of your chicken stock will vary)
For Serving:
- lime wedges
- chopped scallions
- chopped cilantro
- grated cheddar or jack cheese
- diced avocado
- sour cream or Greek yogurt
- tortilla chips
- hot sauce
Instructions
- Add olive oil to a large heavy bottomed pot or dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon or potato masher to break it up into little bits.
- Once the chicken is browned, add the poblano peppers, jalapeños and onions. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, cumin, coriander and chili powder, then cook until fragrant, about 1 minute more.
- Add the cannellini beans, chicken stock and salt, then stir to combine.
- Cover and simmer on low heat for 30-60 minutes to let the flavors meld. Taste and adjust seasoning as needed.
- Serve with lime wedges, scallions, cilantro, grated cheese, avocado sour cream or yogurt, tortilla chips and hot sauce on the side.
Notes
- Break up the chicken evenly for tender chicken crumbles.
- Simmer longer if you have time, it develops deeper flavors.
- For meal prep, portion into an airtight container for easy reheating.
- Leftovers get even better by the next day, making this a great option for game days.
I made this recipe last night and was very good and easy! I'm not big on spicy so I used 2 poblano peppers and no jalapenos. Had homemade vegetable broth that i used. Little sour cream, shredded cheddar cheese and diced avacado. This is a keeper recipe for sure!!!!
I'm so happy you loved this recipe! I'm making it this weekend, it's one of our favorites too. Thanks so much for leaving a review!
Made this today! (12/5/19) Awesome chili. Just the right amount of heat and flavor. Will be a great addition to my go to chilli’s.
😊 Thanks
So glad you enjoyed it Mickey! 😀
This chili was such a nice change of taste from traditional chili’s. Delicious flavor with just the right about of kick. Topped off with sour cream and hot sauce added just the right touch.The entire family gobbled it down in no time!
Thanks Ari!! So glad you guys loved it 😀