Chili blanco or white chili is a slightly lighter, flavor packed, perfectly spicy twist on traditional chili. With shredded chicken, cannellini beans, peppers, onions, garlic and a warm blend of chili spices this chili is full of addictively delicious flavors
Unlike traditional chili, poblanos, green chilis and white beans are used instead of kidney beans, red peppers and tomatoes, which creates a lighter color, flavor and texture that you will love.
Let’s get started…
Begin by generously seasoning a pound of boneless skinless chicken with garlic powder, onion powder, cumin, chili powder, salt, black pepper and mexican oregano (regular oregano will work too).
Place a large soup pot or dutch oven over medium heat and add a tablespoon of olive oil and a tablespoon of butter. As soon as the butter has melted, add the seasoned chicken into the pot and cook until the chicken is cooked through with an internal temperature of 165 degrees.
Transfer the cooked chicken onto a plate and leave the pot over medium heat.
While the chicken is cooking, dice a large yellow onion and a large poblano pepper. Finely mince 4 large cloves of garlic and a small bunch of fresh cilantro. Rinse 30 ounces of cannellini beans and gather 32 ounces of chicken stock, 7 ounces of mild diced green chilis, 1 tablespoon of pickled jalapeños (mild or hot), 1 teaspoon of chili powder, 1 teaspoon of paprika, 2 teaspoons of cumin, 1/2 teaspoon of black pepper, some salt, 1/2 cup of room temperature sour cream and 1/2 cup of shredded mozzarella or parmesan (either cheese works great in this chili).
As soon as you pull the chicken out of the pot, add the diced onions and poblano peppers and let them cook for about 5 -7 minutes over medium heat. As you stir, be sure to scrape the bottom of the pot to work up any brown bits left behind from the chicken. You definitely want all of the goodness incorporated into the chili.
While the onions and peppers are cooking, shred the cooked chicken and set it aside for now.
Once the onions and peppers have softened, add the finely minced garlic and cook while stirring constantly for about 60 seconds.
As soon as the garlic is fragrant, add 7 ounces of mild diced green chilis, 1 tablespoon of pickled jalapeños (mild or hot), 1 teaspoon of chili powder, 1 teaspoon of paprika, 2 teaspoons of cumin, 1/2 teaspoon of black pepper and a big pinch of salt and stir to combine.
Add the shredded chicken, cannellini beans and chicken stock and stir until everything is fully combined.
Bring the mixture to a simmer and let it simmer for about 20 minutes. If you are in a rush, 10 minutes will do and if you want to prepare it a little further in advance, you can let it simmer longer. The longer you simmer most soups and chilis, the better the flavors become, just keep in mind that you may need to add additional chicken stock if you let it simmer for more than 30 minutes.
When you are ready to serve the chili, remove the pot from the heat and stir in 1/2 cup of room temperature sour cream (be sure that it is not cold or it will seize up when it is stirred into the hot soup), 1/2 cup of shredded mozzarella or parmesan and a big handful of your finely chopped cilantro. I like to reserve a little bit of the cilantro for garnishing each bowl, but this is definitely optional.
Now that your chicken chili blanco is ready to go, let’s talk garnishes…
Similar to traditional chili, I usually add a dollop of sour cream, some shredded cheddar, a little more fresh cilantro and some crushed tortilla strips. You could also add avocado, some crumbled queso fresco or some lime wedges too. When it comes to a bowl of chili, the more add ons the better.
Take a look at that bowl. The combination of the hot broth and warm spices with the cold, creamy dollop of sour cream and those crunchy tortilla strips is a thing to behold…
This chicken chili blanco is a beautifully warm, comforting chili with a light, luxurious texture and smooth creamy feel. The flavors are bold, hearty and perfectly spicy with just a few pickled jalapeños and mild green chilis.
If you crave more heat, opt for hot jalapeños and spicy green chilis and you’ll love the punch those flavors will pack.
With the garlic, poblanos and spices, you’ll love the flavors of this delicious chicken chili blanco.
Chicken Chili Blanco
Ingredients
- 1 pound of boneless skinless chicken
- garlic powder, onion powder, chili powder, cumin, salt, black pepper and oregano (for seasoning the chicken)
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 large yellow onion, diced
- 1 large poblano pepper, diced
- 4 large cloves of garlic, finely minced
- 32 ounces of chicken stock
- 30 ounces of cannellini beans, rinsed
- 7 ounces of mild diced green chilies
- 1 tablespoon of pickled jalapeños, finely minced (mild or hot)
- a small bunch of fresh cilantro, finely chopped
- 2 teaspoons of cumin
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1/2 teaspoon black pepper
- salt to taste
- 1/2 cup of sour cream, room temperature
- 1/2 cup of mozzarella or parmesan, shredded
Garnishes
- sour cream
- sharp cheddar, shredded
- tortilla strips
- fresh cilantro, finely chopped
- avocado, diced
- lime wedges
Instructions
- Generously season a pound of boneless skinless chicken with garlic powder, onion powder, cumin, chili powder, salt, black pepper and oregano (Mexican oregano, if possible)
- Place a large soup pot or dutch oven over medium heat with a tablespoon of olive oil and a tablespoon of butter. As soon as the butter has melted, add the seasoned chicken and cook until the chicken is cooked through with an internal temperature of 165 degrees. Transfer the cooked chicken onto a plate and set aside for now
- Add the diced onion and poblano pepper into the pot and cook for 5-7 minutes. Scrape the bottom of the pan to work up all of the browned bits left behind from the chicken
- While the onions and peppers are cooking, shred the cooked chicken
- Once the onions and peppers have softened, add the minced garlic and cook stirring constantly for about 60 seconds
- Add 7 ounces of mild diced green chilis, 1 tablespoon of pickled jalapeños (mild or hot), 1 teaspoon of chili powder, 1 teaspoon of paprika, 2 teaspoons of cumin, 1/2 teaspoon of black pepper and a big pinch of salt and stir to combine
- Add the shredded chicken, cannellini beans and chicken stock, mix to combine and bring the mixture to a simmer
- Simmer the chili for about 20 minutes
- Before serving, remove the pot from the heat and stir in 1/2 cup of room temperature sour cream, 1/2 cup of shredded mozzarella or parmesan and a big handful of finely chopped cilantro
- Garnish with additional sour cream, tortilla strips, avocados, cilantro and lime wedges
- Store leftovers in an airtight container in the refrigerator
