4.84 from 6 votes
Review Recipe

White Chicken Chili

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings (1 1/4 cup each)
Author Holly Nilsson
Course Main Course, Soup
Cuisine American, Tex Mex
This white chicken chili recipe is one of our go-to Mexican inspired dinners. Chicken, poblano peppers, green chilis, corn, and kidney beans are slow simmered in a savory chicken base.
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  • 2 teaspoons olive oil
  • 1 large onion diced or two small
  • 2 poblano peppers seeded and diced
  • 4 oz mild green chilis canned, not drained
  • 3/4 pound chicken breasts diced
  • 19 oz white kidney beans
  • 1 cup corn
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 cups chicken broth reduced sodium
  • 3 tablespoons cilantro
  • 2/3 cup sour cream

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  1. Dice chicken into 1/2" cubes.
  2. Add olive oil to a dutch oven. Soften onion and peppers over medium heat until translucent (do not brown).
  3. Add remaining ingredients except sour cream. Cover and simmer 25 minutes.
  4. Remove from heat and stir in sour cream and cilantro. Serve with your favorite toppings.

Recipe Notes

Notes: Green bell peppers can be substituted for poblanos. If you'd prefer a thicker white chicken chili, remove lid after 15 minutes and simmer uncovered.
Nutrition Information
Calories: 286, Fat: 9g, Saturated Fat: 3g, Cholesterol: 49mg, Sodium: 463mg, Potassium: 864mg, Carbohydrates: 30g, Fiber: 7g, Sugar: 4g, Protein: 22g, Vitamin A: 555%, Vitamin C: 48.8%, Calcium: 85%, Iron: 3.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword White Chicken Chili