White Chili with Chicken and Poblano Peppers

A  deliciously comforting, simple, flavorful, White Chili with Chicken and Poblano Peppers recipe that can be made quickly for a weeknight meal or busy night. White Chili with Chicken and Poblano Peppers is a little more on the new side with our family menu.

I wanted to make something hearty but different when it came to Chili to enjoy on chilly Florida nights, believe it or not here in Central Florida we get a few shortly after the last week of October. So this wonderful comforting pot of White Chili with Chicken and Poblano Peppers is perfect for this time of year.

White Chili with Chicken_Recipe and Photo by Heidy L. McCallum_The McCallums Shamrock Patch

 

When I decided to make my recipe for White Chili with Chicken and Poblano Peppers,  I decided to use White Northern Beans, boneless and skinless Chicken Breasts, Poblano peppers, Jalapeno peppers, red onions, Mexican-style seasonings, and top it off with a few of my all-time favorites such as Cilantro, Scallions, Sour Cream, and  a few Lime wedges.

Surprisingly my family loved the recipe that night and we have been rotating it on our fall menu ever since. Not bad for a recipe I came up within 2014…The rest is history. I hope you and your family enjoy this simple recipe as much as I have over the years.

 

White Chili with Chicken and Poblano Peppers
  • Chicken breasts, cooked & diced
  • Northern beans
  • Poblano peppers, chopped
  •  Jalapeño pepper
  • Chicken broth
  • Red Onion
  • Cilantro
  • Garlic Cloves
  • Lime
  • Ground Cumin
  • Chipotle chili powder
  • Kosher salt
  • Ground White Pepper

 

Directions

  1. Drain and rinse the canned white beans.
  2. Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until softened, about 5-6 minutes.
  3. Season the vegetables with salt and pepper.
  4. Add the cumin and chipotle powder. Continue to sauté for 1 more minute to toast the spices.
  5. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and simmer for 15 more minutes. After 15 minutes, taste and adjust seasoning if needed.
  6. Stir in the diced chicken and cilantro. Simmer for 7-10 minutes or until heated through. Serve the chili in individual bowls with garnishes and toppings from above.

 

 

 

5 from 3 votes
White Chili with Chicken_Recipe and Photo by Heidy L. McCallum_The McCallums Shamrock Patch
White Chili with Chicken and Poblano Peppers
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
White Northern Beans, Chicken Breasts, Poblano peppers, Jalapeno peppers, red onions, white onions, topped off with Cilantro, Scallions, Sour Cream, and Lime wedges.
Course: Soup
Cuisine: American
Keyword: chicken, Pablano Peppers, White Chili
Author: hmccallum
Ingredients
  • Olive Oil to saute
  • 2 large Poblano Peppers diced
  • 2 Jalapeno Peppers finely diced
  • 1 large Red Onion chopped
  • 1/4 cup Chopped Cilantro
  • 4 cloves Garlic minced
  • 1 Lime juice of
  • 1/2 tablespoon Ground cumin
  • 1 teaspoon Chipotle Chili Powder
  • Kosher salt to own taste
  • Ground White pepper to own taste
  • 3 -15-ounce-cans Great Northern Beans drained and rinsed
  • 4 large Cooked Chicken Breasts diced
  • 6 cups Low Sodium Chicken broth
Additional Toppings
  • Green onions or scallions
  • Jalapeno slices
  • Lime wedges
  • Sour cream
  • Cheese
Instructions
  1. Drain and rinse the canned white beans.
  2. Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic, and saute until softened, about 5-6 minutes.
  3.  Season the vegetables with salt and pepper. Add the cumin and chipotle powder. Continue to sauté for 1 more minute to toast the spices.
  4. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and simmer for 15 more minutes. After 15 minutes, taste and adjust seasoning if needed.
  5. Stir in the diced chicken and cilantro. Simmer for 7-10 minutes or until heated through. Serve the chili in individual bowls with garnishes and toppings from above.

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

5 thoughts on “White Chili with Chicken and Poblano Peppers”

  • Heidy, there is nothing I love more than chili and your white chili with chicken and poblano peppers sounds amazing! I cannot wait to try this! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

  • I made this the other day and it turned out really well. I have one question? What is the secret to the creamy look of yours? Cooking the beans longer or? Thanks in advance.

    • Hi, Shelly, Yes I believe that day I was making this I kind of got sidetracked a little longer than I planned. You can definitely cook it longer. Turn it way-way down to lowest heat setting and you will have the same creamy texture.

  • I ran out of white pepper and ended up having to use black. It was pretty darn good. What is the difference using black or white pepper? Does it matter?

    • Hey there, Jeff, using black pepper is fine. The taste is similar, it’s just more for the white color since it’s a lighter chili. No need to worry. Thanks for asking.

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