Go Back

White Chicken Chili

Savory, simple and hearty chili created with chicken and poblano peppers for the perfect weeknight meal.


  • 1 Tb. olive oil
  • 1 jalapeno pepper minced, ribs and seeds removed for not spicy
  • 2 poblano peppers diced, seeds removed
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 Tb. ground cumin
  • 1 tsp. ancho chili powder
  • 1.5 tsp. ground coriander
  • 4 cups chicken broth
  • 3 cups water optional
  • 2 Tb. lime juice
  • 2 cans white beans (or 4 cups of cooked beans)
  • 1 rotisserie chicken (or 2 large cooked chicken breast) meat removed from skin and bones
  • Toppings: cilantro, chips, sour cream, cilantro, cheddar cheese, pico de gallo


  • In a large pot or dutch oven, heat the olive oil over medium heat. Add jalapeno, poblano and onion. Cook until soft - about 5 minutes.
  • Add garlic and spices. Cook 60 seconds and stir often.
  • Add the chicken stock (and water for thinner chili) and bring to a simmer. Add chicken and beans. Stir and cook until the chicken and beans heat through - about 5 to 10 minutes. Add salt, pepper and lime juice to taste.
  • Top with toppings and eat!


Recipe from The Neelys on Food Network