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Creamy, tangy, with just the right amount of heat, this white chicken chili will become your tailgating staple. It’s loaded with shredded chicken, white beans, spices, and cheese, but with an unexpectedly lighter twist!
Fall in my house is all about entertaining. No big fancy affairs, but casual Sunday afternoons heavy on football and all of the comfort food that goes along with it. Now, full disclosure, I don’t think I’ve ever watched more than a minute of whatever game elicits hoots and hollers from the living room. Instead you’ll find me in the kitchen, wooden spoon in hand, stirring up a pot of something that will stick to your ribs and pair well with a cold brew.
I’ve been making white chicken chili for years. It’s what eased our champagne hangovers on New Year’s day, fed the masses at our Super Bowl parties, and warmed us from the inside out after shoveling the driveway after a winter storm. For years I made the richest, creamiest version thickened with cream. And while it is seriously delicious, I wanted to lighten things up a bit for a weeknight dinner.
I omitted the cream entirely and replaced it with yogurt. And no lie, I don’t think I’ll ever go back. The yogurt makes the chili rich and creamy, but also lends a tanginess that pairs so well with the roasted poblano peppers and spritz of lime.
Let’s make White Chicken Chili
- Gather your ingredients and prep.
- Sauté the chopped onions in butter and olive oil until translucent.
- Add minced garlic and jalapeño and cook for 2-3 mins more.
- Add the flour and seasonings and cook until toasted.
- Whisk in the broth, bring to a boil, and reduce to simmer. Cook until slightly thickened.
- Add remaining ingredients and simmer until warmed and thickened.
Tips for success
- You can use leftover cooked chicken breasts, pick up a roasted chicken from the store and shred, or make your own poached chicken breasts (instructions in the recipe) for this chili. All work and will taste great, use whatever is easiest!
- I recommend 2% Greek yogurt for this recipe. It lends the right amount of creaminess and body. If you’re feeling a little decadent, you can substitute heavy cream for the yogurt.
- Roasted poblanos have a smoky, earthy flavor but if you can’t find them in your market or are strapped for time, go ahead and substitute canned mild chilis.
- Keep the heat very low once you add the yogurt, cheese, and remaining ingredients. You don’t want the chili to stick and burn or the chili to curdle.
This chili is the perfect way to welcome fall. It has the bright flavors of summer balanced by the rich, creaminess that satisfies when the weather gets cooler. It’s an easy dish to make before your guests arrive on football Sunday and keep warm on the stove for them to self-serve when hunger strikes.
And don’t forget to finish off with this grilled apple crisp. Like this chili, it teeters between fall and summer. Crisp fall apples are cooked on the grill that was so much in play over the summer season.
So go ahead and make a big pot of white chicken chili over the weekend. As much as I love summer, a bowl of this chili is definitely getting me ready for flannel and fires.
Love chili? Give these favorites a try!
Creamy, tangy, with just the right amount of heat, this white chicken chili will become your tailgating staple. It's loaded with shredded chicken, white beans, spices, and cheese, but with an unexpectedly lighter twist!
- 2 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1 large onion, chopped
- 3 cloves cloves garlic, minced
- 1 medium jalapeño, seeded and minced
- 2 Tbsp all purpose flour
- 1 1/2 Tbsp chili powder (or more to taste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 tsp kosher salt, divided
- cayenne pepper pinch
- 3 cups chicken stock
- 1 cup plain yogurt
- 1 lb about 3 poblano peppers, roasted, seeded and diced* (or 2-3 (4oz) cans diced mild green chilies)
- 2 1/2 lbs boneless, skinless chicken breasts, cooked and shredded** (lightly poach and let cool before shredding)
- 2 cans cannellini beans (19 oz), drained and rinsed
- 2 Tbsp lime juice
- 1 Tbsp cilantro, minced
- 1 cup Mexican cheese blend or mild cheddar cheese, shredded
- Mexican cheese blend or mild cheddar, shredded
- Sour cream
- Cilantro, minced
- Salsa verde
- Diced roasted poblano peppers
- Tortilla chips
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Heat a dutch oven or heavy bottomed pot over medium heat. Add the butter and olive oil.
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Once the butter has melted, add the onion and cook until the onion is translucent, about 5-8 mins.
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Add the garlic and jalapeño and continue to cook until soft and fragrant, about 4 mins.
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Sprinkle the onion mixture with flour, chili powder, cumin, oregano, 1 tsp salt and dash of cayenne. Stir and cook until spices are fragrant and toasted, 2-3 mins.
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Whisk in the stock and bring to a boil and reduce to a simmer, stirring occasionally, 5 minutes, or until thickened.
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Stir in the yogurt, peppers, chicken, beans, lime juice, cilantro and cheese and cook mixture over low heat, about 15-20 minutes. Season with remaining salt to taste.
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Serve chili with toppings and tortilla chips.
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*To roast the poblano peppers: Place the peppers directly over a gas flame on your stove or grill. Roast, rotating, until the skin is charred on all sides. Place the peppers in a bowl and cover with plastic wrap. Let rest for at least 10 mins and then remove the charred skin, seeds, and stem.
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**To poach chicken: place chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, and bring to a boil then reduce to a simmer. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove chicken and discard the rest. Allow chicken to cool slightly and shred. I keep mine for a few days in a large ziploc bag in the frig.
- You can use leftover cooked chicken breasts, pick up a roasted chicken from the store and shred, or make your own poached chicken breasts (instructions in the recipe) for this chili. All work and will taste great, use whatever is easiest!
- I recommend 2% Greek yogurt for this recipe. It lends the right amount of creaminess and body. If you're feeling a little decadent, you can substitute heavy cream for the yogurt.
- Roasted poblanos have a smoky, earthy flavor but if you can't find them in your market or are strapped for time, go ahead and substitute canned mild chilis.
- Keep the heat very low once you add the yogurt, cheese, and remaining ingredients. You don't want the chili to stick and burn or the chili to curdle.
Update Notes: This post was originally published in September 2016 but was republished with step by step photos and tips in October 2018.
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Jennifer @ Seasons and Suppers says
Great dish and I’m so ready for heartier meals like this! The cooler weather just needs to get here (can’t believe I’m wishing for that! 😉
Cathy says
I know Jennifer! It’s funny how heartier fare makes us fall-weather ready!
Dawn @ Girl Heart Food says
Funny, I just made chili this weekend too! I love the Fall season and all the comfort food that it brings….my absolute fave! I’m a chill girl too, Cathy! I’d much rather a casual get together than something more fancy. It’s just so much more enjoyable! Comfy clothes, good food and just a good laugh with friends and family is the BEST!
I’ve made beef chili lots of times before and turkey chili, but never white chicken chili. This is something I would love to try and love that you have lightened it up with the yogurt. Pinning and trying soon…. after hubby and I get through the ginormous batch I just made this weekend, lol 😀 I think I may have to freeze some!
Have a great week 🙂
Cathy says
Let me know how it goes for you Dawn. I love that we’re both on the chili bandwagon!
Mary Ann | The Beach House Kitchen says
Fall is all about entertaining at our house too! But come to think of it most seasons are! Lol! We are all about college football during the fall and all the delicious food that goes along with it Cathy! This chili will definitely be added to our menu! Tom and I are HUGE chili fans, so I can’t wait to try your recipe. I love that you added yogurt instead of cream! I’ll have to see if Tom notices. Your photos today have me drooling! Hope your week is off to a fabulous start! XO
Cathy says
Ha! So right Mary Ann. Every season brings a new reason to entertain. And wait till Tom tries it to tell him it’s yogurt. (Steve had no clue!)
Karen @ Seasonal Cravings says
I did a ton of fall cooking today. I still have peaches in my fruit bowl but I went to town with spaghetti squash and sweet potatoes. This soup looks so delicious. Loving all the heat in from the poblanos.
Cathy says
Thanks Karen. It does feel slightly wrong to be whipping up fall foods in my cut-off shorts, but it’s all about easing in!
rebecca | DisplacedHousewife says
This sounds so delicious! I’m so ready for soups and sweaters!! xoxo
Cathy says
And big glasses of spicy red wine Rebecca!
Claudia | The Brick Kitchen says
Hahah I’m the same – except our version of Autumn footy is the rugby games in winter evenings – but I’m still the one in the kitchen making a decadent dessert! It’s still pretty wintery here in Melbourne so I’m loving all the autumn recipes starting up from you guys 🙂 x
JAMI says
JUST MADE THIS FOR DINNER. IT’S SO YUMMY!
Cathy says
Awesome! Glad you liked it!
Donna Vaughn says
I just made this yummy soup for the first time in a couple of years and my husband and I just love it.
Your instructions are so clear and concise and easy to follow.
My husband called it “restaurant quality soup”!
Thanks for a great recipe – perfect for a week of cold weather in Alabama this week!
Cathy Roma says
You made my day! So happy you enjoyed!