Creamy White Chicken Chili with Roasted Poblanos

This is, without a doubt, the best white chicken chili you will ever make.

I know, I know, that’s a mighty bold claim. But I stand by it. I first had white chicken chili years ago at a church potluck. It was good, perfectly pleasant, but it didn’t exactly sing. It was creamy and mild, but it was missing that special something, that little bit of magic that makes you close your eyes and savor a spoonful.

For weeks, I couldn’t get it out of my head. I knew it had potential. I started tinkering in my own kitchen, determined to unlock its secrets. I roasted poblano peppers for a smoky depth that canned chiles just can’t match. That was a big step up. But the real game-changer, my secret weapon, came to me one evening when I was making a completely different dish.

I was stirring some white miso paste into a broth and was struck by its incredible savory, salty, and complex flavor. A little lightbulb went off right then and there. What if that deep, umami-rich flavor was the missing piece in my chili? It sounded a little wild, I admit. But the next time I made a batch, I whisked a spoonful into the creamy base. The result was pure alchemy. It didn’t make the chili taste Asian, not at all. It just made it taste more… itself. Deeper, richer, and impossibly delicious. This is that recipe.

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Why This White Chicken Chili Recipe Works

White chicken chili has become a modern classic, a cozy alternative to its red, beef-based cousin. It first started gaining popularity in the American South and Southwest in the late 1980s and has since become a staple at tailgates, potlucks, and family dinners across the country. Its appeal is easy to understand. It’s comforting, hearty, and generally milder, making it a crowd-pleaser for all ages.

Most recipes rely on a simple base of chicken, white beans, green chiles, and some form of dairy, like heavy cream or sour cream, to achieve that signature creamy texture. These recipes are good, but they often lack a certain depth of flavor. They can sometimes taste a little one-note, creamy without being complex.

That is where this recipe truly shines. We build layers of flavor right from the start. First, by charring fresh poblano peppers, we introduce a subtle smokiness that you just can’t get from a can. It’s a simple step that pays huge dividends in the final taste. Searing the chicken thighs develops a rich, browned crust, adding another layer of savory goodness.

But the real secret, the ingredient that elevates this from a good chili to a great one, is the white miso paste. This fermented soybean paste is a powerhouse of umami, that fifth taste responsible for savory, complex flavors. When whisked in with the cream cheese, it dissolves completely, enriching the entire pot of chili. It amplifies the other savory notes from the chicken and spices and provides a background of incredible depth that will have your guests asking for your secret. It’s the twist that makes this white chicken chili recipe unforgettable.

Ingredients for White Chicken Chili

The magic of this chili comes from a few special ingredients working in perfect harmony with the classics. While the list might look long, each item plays a crucial role in building that incredible, layered flavor. Here’s what you’ll need to have on hand.

Our key player for that unbelievable depth is the white miso paste. Please don’t skip this. You can find it in the refrigerated section of most grocery stores, usually near the tofu or other specialty products. It adds a savory complexity that is truly the secret to this recipe’s success. For the peppers, using fresh poblanos and roasting them yourself will give you a smoky flavor that canned chiles just can’t replicate. It’s an extra step that is absolutely worth the effort.

• 1 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large yellow onion, diced
• 2 large poblano peppers
• 4 cloves garlic, minced
• 1 (4 oz) can diced green chiles, undrained
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper, or more to taste
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini or Great Northern beans, rinsed and drained
• 1 cup frozen or fresh sweet corn
• 1 tbsp white miso paste
• 4 oz full-fat cream cheese, softened and cubed
• 1/2 cup chopped fresh cilantro
• Juice of 1 large lime
• Salt and black pepper to taste
• For Garnish (Optional): Crumbled cotija cheese, sliced jalapeños, avocado, toasted pepitas, sour cream

A few final notes on ingredients. I highly recommend using chicken thighs over breasts. They have more fat and flavor, which keeps them tender and juicy even after simmering. For the beans, either cannellini or Great Northern work beautifully. Cannellini beans are a bit larger and creamier, which is my personal preference. And be sure to use full-fat cream cheese. It melts much more smoothly and gives the chili a richer consistency.

Step-by-Step Instructions For Making White Chicken Chili

This recipe comes together in one pot, making it perfect for a weeknight meal with straightforward cleanup. We’ll start by building a foundation of flavor and then let everything simmer together to create a truly special chili. Don’t rush the early steps, as they are key to the final result.

Step 1: Roast the Poblano Peppers

This first step is crucial for developing a deep, smoky flavor. Place your whole poblano peppers directly over a gas stove flame, turning them with tongs until the skin is blackened and blistered on all sides. If you don’t have a gas stove, you can achieve the same effect by placing them on a baking sheet under your oven’s broiler on high. Once charred, immediately transfer the hot peppers to a bowl and cover it tightly with plastic wrap. Let them steam for about 10 minutes. This process makes the tough outer skin incredibly easy to peel off. Once they’re cool, simply peel away the skin, remove the stems and seeds, and give them a good chop.

Step 2: Sear the Chicken

Grab a large Dutch oven or a heavy-bottomed pot. This is important, as a heavy pot will distribute heat evenly and prevent scorching. Heat your olive oil over medium-high heat. While it’s heating, season your cubed chicken thighs generously with salt and pepper. Add the chicken to the hot pot in a single layer, being careful not to crowd the pan. You may need to do this in two batches. Cook until the chicken is nicely browned on all sides, then use a slotted spoon to remove it and set it aside.

Step 3: Sauté the Aromatics

Reduce the heat to medium and add your diced yellow onion to the same pot, using the rendered chicken fat for flavor. Cook until the onions have softened, about 5 minutes. Now add the chopped roasted poblanos you prepared earlier, along with the minced garlic. Cook for just another minute until you can smell that wonderful garlic aroma.

Step 4: Bloom the Spices

Stir in the ground cumin, dried oregano, ground coriander, and cayenne pepper. Let these cook for about 30 seconds, stirring constantly. This step, often called “blooming,” toasts the spices and releases their essential oils, making them much more fragrant and flavorful than if you just dumped them into the liquid.

Step 5: Build the Chili Base and Simmer

Pour in the chicken broth, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pot. Stir in the undrained can of green chiles, the rinsed beans, and the corn. Return the seared chicken to the pot. Bring everything to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes. This gives all those wonderful flavors a chance to get to know each other.

Step 6: Create the Creamy Miso Mixture

This is my secret step for a perfectly creamy, lump-free chili. In a separate small bowl, ladle out about a half cup of the hot broth from the pot. Add the white miso paste and whisk until it’s completely smooth. Next, add the softened cream cheese cubes and continue whisking until the mixture is fully combined. Creating this slurry separately prevents the cream cheese from clumping when it hits the hot chili.

Step 7: Finish the Chili

Stir the creamy miso mixture into the main pot of chili until it’s fully incorporated. You’ll see the broth instantly become creamy and slightly thickened. Let it cook for another 2 to 3 minutes over low heat, but do not let it come back to a boil, as this can cause the cream cheese to separate. Finally, remove the pot from the heat and stir in the fresh cilantro and the juice of one lime. The lime juice brightens everything up beautifully. Give it a final taste and add more salt and pepper if needed.

How To Serve White Chicken Chili

Serving this white chicken chili is half the fun, because a great chili is all about the toppings. I love to set up a little toppings bar so everyone can customize their own bowl. It turns dinner into a more interactive and enjoyable experience, especially if you have little ones or picky eaters in the house.

Ladle the hot, creamy chili into warm bowls. For the base, a classic bowl is perfect, but don’t stop there. Think about what you can serve alongside it to soak up every last drop of that delicious broth. Warm cornbread with a pat of melted butter is a non-negotiable in my house. You could also serve it with tortilla chips for scooping, or even over a bed of fluffy white rice or quinoa for an even heartier meal.

Now for the best part, the garnishes. A great topping bar should have a mix of textures and flavors, something creamy, something crunchy, something fresh, and something spicy. Here are some of my family’s favorites:

• Creamy: A dollop of sour cream or Mexican crema, and diced or sliced avocado.
• Crunchy: Crushed tortilla chips, or for a more sophisticated crunch, toasted pepitas (pumpkin seeds).
• Cheesy: Crumbled cotija cheese is my favorite for its salty bite, but shredded Monterey Jack or cheddar also works well.
• Fresh & Spicy: Freshly chopped cilantro, sliced fresh or pickled jalapeños, and extra wedges of lime for squeezing.

Arranging these in small bowls lets everyone build their perfect bite. The combination of the warm, savory chili with cool, creamy avocado, a salty sprinkle of cheese, and a fresh squeeze of lime is just heavenly. It ensures every single spoonful is an exciting mix of flavor and texture.

How To Store & Reuse White Chicken Chili Leftovers

One of the best things about making a big pot of chili is that the leftovers are often even better the next day. As the chili sits, the flavors continue to meld and deepen, resulting in an even more delicious meal. Storing it properly is key to enjoying it for days to come.

First, always let the chili cool down completely before storing it. Placing a large, hot pot directly into the refrigerator can raise the internal temperature and put other foods at risk. I usually let it sit on the counter for about an hour. Once cooled, transfer the chili to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.

When you’re ready to enjoy the leftovers, you have a few options for reheating and reusing them.

• Stovetop Reheating: This is my preferred method. Simply place the chili in a saucepan over medium-low heat. Stir it occasionally until it’s heated through. The chili may have thickened in the fridge, so you might need to add a splash of chicken broth or water to thin it back to your desired consistency.
• Microwave Reheating: For a quick lunch, the microwave works just fine. Place a serving in a microwave-safe bowl, cover it with a paper towel to prevent splatters, and heat it in 1-minute increments, stirring in between, until it’s hot.
• Creative Leftover Ideas: Don’t just think of it as a bowl of chili. Use the leftovers as a topping for baked potatoes or sweet potatoes. You can also use it as a filling for quesadillas or as a base for an amazing plate of nachos, layered with cheese and all your favorite toppings.

You can also freeze this white chicken chili. However, be aware that dairy-based soups can sometimes have a slight change in texture upon thawing. Let the chili cool completely, then transfer it to freezer-safe bags or containers, leaving a little room for expansion. It will last in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop.

Substitutions & Variations For White Chicken Chili

While I believe this recipe is perfect as is, cooking is all about making a dish your own. This white chicken chili is wonderfully adaptable, so feel free to make swaps based on what you have on hand or your personal preferences. Here are a few tried-and-true substitutions and fun variations to inspire you.

Remember that changing ingredients can alter the final taste and texture, but that can lead to a delicious new discovery. Don’t be afraid to experiment. The core of this recipe is the flavorful, creamy broth, which provides a great canvas for your culinary creativity.

Here are some ideas to get you started:

• Protein Swaps: If you don’t have chicken thighs, boneless, skinless chicken breasts will work. Just be careful not to overcook them, as they can dry out more easily. For a different twist, you could use leftover shredded turkey (perfect after Thanksgiving) or even ground chicken or turkey. For a pork version, diced pork tenderloin would be delicious.
• Bean Varieties: I use cannellini beans, but you can substitute them with Great Northern beans, navy beans, or even a can of pinto beans for a slightly different texture and flavor.
• Spice Level Adjustments: My recipe calls for poblano peppers, which are quite mild. If you want more heat, you can add a minced jalapeño or serrano pepper along with the onions and garlic. You can also increase the amount of cayenne pepper or add a dash of your favorite hot sauce at the end.
• Make it Dairy-Free: For a dairy-free version, you can omit the cream cheese. To get a similar creamy texture, try blending a can of the cannellini beans with a little of the broth to form a paste and stirring that in. You can also use a dairy-free cream cheese alternative.
• Vegetarian Adaptation: To make this vegetarian, simply omit the chicken and use vegetable broth. To make it heartier, you can add an extra can of beans or introduce other vegetables like diced zucchini, bell peppers, or hominy.

One of my favorite variations is to add a can of hominy. It adds a wonderful, slightly chewy texture and a distinct corn flavor that complements the other ingredients beautifully. Just drain it and add it along with the beans and corn during the simmer step.

5 FAQs About White Chicken Chili

Here are some straightforward answers to the most common questions I receive about this white chicken chili recipe.

Why is my white chicken chili bland?

A bland white chicken chili is a common problem, and it usually comes down to a lack of layered flavor. Many recipes just have you dump everything in a pot to simmer, which doesn’t give the ingredients a chance to develop their full potential. This recipe specifically tackles that issue. Searing the chicken until it’s deeply browned creates a savory foundation. Toasting, or “blooming,” the spices in the hot pot before adding liquid awakens their aromatic oils and makes them much more potent.

The two most important elements for fighting blandness in this recipe are the roasted poblanos and the white miso paste. Canned green chiles are great for convenience, but they lack the smoky complexity of a freshly roasted pepper. And the miso paste is the ultimate secret weapon. It adds a deep, savory umami flavor that enriches the entire broth. If your chili still tastes like it’s missing something, a final squeeze of fresh lime juice and a sprinkle of salt can work wonders to brighten and enhance all the other flavors.

Can I make white chicken chili in a slow cooker?

Absolutely. A slow cooker is a great tool for making this chili, especially on a busy day. To adapt this recipe, you will still want to do the initial flavor-building steps on the stovetop. Roast the peppers as directed, and in a skillet, sear the chicken and sauté the onions, garlic, and spices. This initial browning is critical for flavor and should not be skipped.

After that, transfer the browned chicken and sautéed vegetables to your slow cooker. Add the broth, beans, corn, and canned chiles. Stir everything together and cook on low for 4 to 6 hours or on high for 2 to 3 hours. About 30 minutes before serving, prepare the miso and cream cheese slurry as directed in the recipe, using some of the hot broth from the slow cooker. Stir this mixture into the chili along with the fresh cilantro and lime juice, and let it cook for the final 30 minutes. This ensures the chili gets thick and creamy without the dairy separating from cooking too long.

What is the best way to thicken white chicken chili?

This recipe has a built-in thickener with the cream cheese slurry, which makes the broth luxuriously creamy without being overly heavy. The key is to use full-fat cream cheese and to whisk it with the miso and a little hot broth before adding it to the pot. This ensures it incorporates smoothly. Allowing the chili to simmer uncovered for the last 10-15 minutes can also help reduce the liquid and thicken it naturally.

If you find that you want your chili even thicker, you have a couple of options. You can take one cup of the beans from the chili, mash them with a fork into a paste, and stir them back into the pot. The starches from the beans are a wonderful natural thickener. Alternatively, you can make a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stirring it into the simmering chili and letting it cook for a couple of minutes until thickened.

Can I freeze this white chicken chili?

Yes, you can freeze this chili, but with one small consideration. Soups and chilis that contain dairy, like the cream cheese in this recipe, can sometimes experience a slight textural change after being frozen and thawed. The broth may not be quite as perfectly smooth, though the flavor will still be fantastic. For most people, the change is barely noticeable.

To freeze, let the chili cool completely to room temperature. Portion it into freezer-safe airtight containers or zip-top bags. If using bags, lay them flat to freeze for easier storage. Leave about an inch of headspace for expansion. The chili will keep well in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. If the texture seems a little separated, a vigorous whisking can often help bring it back together.

What’s the difference between white chicken chili and regular chili?

The primary differences between white chicken chili and what we think of as regular, or red, chili lie in the protein, the beans, and the spice base. Regular chili, like a Texas chili con carne, is traditionally made with beef (often cubed or ground), and its signature deep red color comes from a base of red chili powders, like ancho and chipotle, and often includes tomatoes or tomato paste. It typically uses kidney beans or pinto beans.

White chicken chili, on the other hand, uses chicken or sometimes pork as its protein. Instead of a tomato and red chile base, its flavor comes from green chiles, such as poblanos, Anaheims, and jalapeños, along with spices like cumin and coriander. This results in a much lighter, golden-hued broth. It almost always includes white beans, like cannellini or Great Northern beans, and often incorporates a creamy element like cream cheese, sour cream, or heavy cream to create its signature rich and comforting texture.

Try These Recipes Next

If you loved the cozy and comforting flavors of this White Chicken Chili, I think you’ll really enjoy some of the other popular recipes here on This Gal Cooks. Here are a few reader favorites that are perfect for your meal plan.

• 110 Easy Dinner Ideas: If you’re looking for more simple and delicious weeknight meals, this is the ultimate resource. It’s packed with inspiration for every craving and occasion.
• Cheap Meal Ideas: This chili is a great budget-friendly meal, and if that’s what you’re looking for, you’ll love this collection of recipes that are big on flavor but easy on the wallet.
• Thanksgiving Dinner Ideas: Planning for the holidays? This chili, made with leftover turkey, is a fantastic day-after-Thanksgiving meal. Check out my other holiday recipes for more inspiration!