Cozy up with a bowl of White Bean Chicken Chili made with tender shredded chicken, poblano chilies, white beans, cilantro, coriander and lime. Flavorful and hearty, this one-pot meal is nourishing and delicious! Serve it up with Skillet Cornbread and dinner is ready. Video.
Learn the secret to making the best white chicken chili recipe with my chef’s perfected tips and tricks! This Southwest favorite is hearty, healthy, and delicious – made with tender shredded chicken, hearty white beans, fresh poblano chili peppers, cilantro, and lime.
But there are a couple of secret ingredients and techniques that truly elevate this recipe, taking it up a notch and adding depth and zippy brightness.
Poblano Chicken Chili Ingredients
This flavorful one-pot meal made with the following key ingredients:
- Shredded Chicken: Tender and juicy chicken (either skinless chicken thighs or boneless skinless chicken breasts) is braised in a flavorful cooking liquid until it becomes tender and falls apart. You can also braise a leftover rotisserie chicken, separating out the bones and skin after it simmers a while.
- White Beans: Creamy white beans, such as cannellini beans, white kidney beans or great northern beans, are added to the chili to add heartiness and a smooth texture. They complement the chicken and absorb the delicious flavors of the other ingredients.
- Poblano Chilies: Fresh Poblano chili peppers are mild and slightly spicy, adding a pleasant heat to the chili. Feel free to swap out canned green chiles!
- Cilantro: Fresh cilantro leaves bring a vibrant and aromatic flavor to the chili. They add a fresh and herbaceous note that complements the other ingredients.
- Coriander, Cumin and Chili Powder: Fragrant and warming spices add flavor to the chili.
- Soy sauce: this may seem like a strange addition, but this adds a tasty depth to the chili!
- Lime: Freshly squeezed lime juice adds a bright and tangy element to the chili.
How to Make Chicken Chili Verde with Beans
- Heat oil in a large, large pot or Dutch oven over medium heat. Add the onion, garlic, and poblano peppers and sauté until tender, about 8 minutes. Add cumin, coriander, and chili powder and lightly toast, for about 1 minute. Add the chicken broth, scraping up the brown bits. Turn the heat to high. Add soy sauce, vinegar, oregano, and salt.
- Add chicken breasts or thighs (whole) and bring to a boil. Cover and turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is cooked through tender, and breaks apart easily. Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
- Add the drained white beans and juice of 1 lime. (For a creamy texture you could mash 1 cup of the white beans, or blend the soup a bit either using a blender or immersion blender). Simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
- Stir in half the cilantro and serve. Divide among bowls serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.
Poblano Chicken Chili Variations
- For a creamy consistency, blend half the white beans with some broth before adding to the soup.
- This recipe can be made without beans; increase the chicken by one pound for a low-carb bean-free version.
- Instead of fresh poblano peppers, use two 4-ounce cans of diced hatch chilies or diced green chilies.
- Try other beans! This recipe will work with black beans, cannellini, and pinto beans.
Can I use boneless, skinless chicken breasts instead of chicken thighs?
Yes, you can use boneless, skinless chicken breasts instead of chicken thighs in this recipe. Just keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly.
Can I use dried beans instead of canned beans?
Yes, you can use dried white beans instead of canned, just be sure to cook them ahead.
Can I make this chili vegetarian or vegan?
Yes, you can make this chili vegetarian or vegan by omitting the chicken and using vegetable broth instead of chicken broth. You can also add additional vegetables like bell peppers or corn for extra flavor and texture.
Best White Chicken Chili Recipe Tips
- Use chicken thighs for the rich flavor and deep savory flavor!
- Fresh Poblano Chilies add bold flavor and vibrant color.
- For even more flavor, sear the chicken thighs in the pot first, letting them get golden and caramelized; set aside while you continue with the recipe.
- Add a splash of soy sauce and vinegar for added depth and brightness.
Serving White Chicken Chili With Poblano Peppers
While the chicken chili is simmering, why not make a batch of skillet cornbread or these Vegan Cornbread Muffins to go with the meal? Top the chili with any of the following:
- sour cream
- avocado
- cilantro
- lime
- tortilla chips
- grated cheddar cheese
- fermented hot sauce
Storing leftover Chicken Chili Verde With Beans
Leftovers will keep up to 4 days in an airtight container in the refrigerator or can be placed in the freezer for up to 3 months.
If you have any leftovers, simply reheat them on the stove or in the microwave until warm. Freeze chili for up to 3 months, thaw overnight in the fridge before reheating.
FAQS
On the homefront: We’re back home after taking a couple of weeks off, exploring Boston and the coast of Maine. The fall color was absolutely astounding and we were incredibly lucky with the weather – blue skies and sunshine – perfect for kayaking and exploring Acadia National Park. So beautiful! I fell in love with the area. But home is nice too and it feels good to hunker in and get cozy. Brian lit a fire in the fireplace and is bundled in a blanket watching the game while I around fiddle around in the kitchen making this chili and cornbread. All feels well in the world. I savor these simple moments, grateful when they come, knowing how quickly the tides can change.
Give the Chicken Chili a whirl and see what you think. I personally love these flavors.
Happy week, friends!
More chili recipes you may like:
- Vegan Chili Verde with Jackfruit
- Homemade Chili Seasoning
- Homemade Instant Pot Chili
- The BEST Vegan Chili
White BEAN Chicken Chili Video
Chicken Chili Verde With Beans
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6
- Category: Main
- Method: Stove top
- Cuisine: Mexican
- Diet: Gluten Free
Description
A flavorful recipe for White Chicken Chili using white beans, fresh poblano peppers, cilantro, coriander and lime. Serve with cornbread!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, rough chopped
- 1–2 poblano peppers, finely diced (or sub 1–2 x 4 ounce cans green chilies – please see notes)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 4 cups chicken broth
- 1 tablespoon soy sauce or GF Bragg’s liquid amino acids
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons kosher salt, more to taste
- 1 tablespoon dried oregano ( or 2 tablespoons fresh)
- 1 1/2 lbs chicken breasts or thighs – boneless, skinless
- 3 cups white beans, cooked. ( 2 x 14-ounce cans, drained –or 1 1/2 cups dry, soaked and cooked.)
- 1 bunch cilantro, chopped, divided
- 2 limes
- pinch cayenne or chipotle powder to taste
- —–
- Garnishes: cilantro, sour cream, lime, avocado, sliced jalapeno
Instructions
- Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
- Add cumin, coriander and chili powder and lightly toast, for about 1 minute.
- Add broth, scraping up the brown bits. Turn heat to high.
- Add soy sauce, vinegar, oregano and salt.
- Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is coked through and breaks apart easily.
- Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
- Add the cooked white beans and juice of 1 lime ( for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
- Stir in half the cilantro and serve.
- Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.
Notes
- If using canned green chilies, add when you add the chicken, no need to sauté. Fire-roasted canned chilies add good flavor, although I prefer the vibrant color of fresh poblanos.
- Feel free to add 1-2 cups corn for extra heartiness.
- Feel free to use whole seed cumin and coriander, toasted and ground
- SLOW COOKER: place everything in the slow cooker (including beans) and cook on LOW 7-8 hours or high for 6 hours.
- INSTANT POT: Saute and stir the onion, garlic and fresh poblano chilies (if using) in oil until fragrant, about 4-5 minutes, then add the spices, soy sauce, water or broth, vinegar, salt, oregano, chicken, and canned beans, scraping up any browned bits. Pressure cook on high for 12 minutes. Naturally release 10 minutes. Shred the chicken with two forks, returning it to the pot. Taste for salt, adjusting and adding a pinch of chipotle powder if you like. Stir in half the cilantro and serve with any garnishes.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 313
- Sugar: 3.2 g
- Sodium: 789.3 mg
- Fat: 9.4 g
- Saturated Fat: 1.4 g
- Carbohydrates: 24.7 g
- Fiber: 7.2 g
- Protein: 33 g
- Cholesterol: 82.7 mg
Absolutely love this recipe, I have made it several times so flavorful. I did reduce the amount of chicken a little and have also made it substituting mushrooms carnitas for the chicken. Thanks so much!
Greg
Yum, that sounds delicious! Thanks for taking time to leave a review. 🙂
Sooo good! Served this to guests twice this month and people really enjoyed it. I needed ultra low-stress so I subbed Costco rotisserie chicken which my husband shredded for us. Need to make it again for the two of us so we can enjoy leftovers. Thanks for another wholesome, flavorful recipe!
Perfect Katie!
Could you make this with ground beef?
You could certainly give it a try. It would change the flavor but I think it would still taste good!
I make this dish often for my family. Had the opportunity to share it an office potluck today. It was the star of the show. I love all of your recipes!
Wonderful, so glad to hear it!
This is absolutely delicious! I have made many versions but this has depth. Maybe it’s the soy and cider vinegar?
I made it for a game night and everyone wanted the recipe!
Thank you!!!
Love it Kirsten! Thanks for sharing. 🙂
We loved it! The flavors are matched so well! I wanted to ask if by “regular” oregano you mean fresh, and if so how much you would add. Also, other than cornbread, how else does one eat chili? 🙂 Thank you.
Yes, I meant fresh oregano. 🙂 You can top with crushed tortilla chips?
Nice twist on classic chili. Easy, healthy and delicious, served with avocado, sour cream & cornbread.
Glad you enjoyed Eileen!
I made this with dried mayacoba beans and added a finely diced jalapeño and a tablespoon of diced chipotle peppers. This was sooooo yummy! Thank you for such a great recipe! My hubby and I absolutely loved it!!!
Sounds delicious Candice, thanks for sharing!
This was fantastic! It’s definitely being added to our regular rotation.
Great to hear Jennifer!
Tried this last week. Everyone loved it! Definitely putting it in the regular rotation. Thanks for sharing, Sylvia!
Great to hear Jennifer!
Another winning recipe!! This packs a flavor punch and was gobbled up by the entire family. I only used 1 poblano as I wasn’t sure of the heat (for children), but it can easily take 2 …. YUM
Great to hear!
Made this for probably the 5th time and used homemade duck stock and added some chipotle in adobo sauce and it was a little too savory so added the sweet corn like suggested and came out perfect. This is by far the best white chicken chili recipe there is. It comes out perfect every time.
Thanks so much Matthew!
Made this tonight and it was delicious! I took your (and others’) suggestion and added a cup of frozen sweet corn with the beans.
Served with toasted sourdough brushed with olive oil and garlic.
10/10 would recommend!
Glad you enjoyed it Moe!
Great recipe. Love your spices. So flavorful. I used the cans of chopped chilis and beans. I substituted Worcestershire sauce for soy sauce (didn’t have any). I will definitely make again.
Awesome Jo- gald you enjoyed this!
This chili is amazing. I’ve cooked it many times now for friends and family, and it’s always a big hit. Family members have started feeding it to their guests as well. I usually reduce the broth by half to make it thicker. I also add 1-2 cans of hominy and 1-2 green peppers to add more veggies.
Thanks Karen! Love it!