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
  • 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
  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.