White Chicken Chili

This creamy white chicken chili is a cozy meal that feels comforting and filling, but still leaves you feeling good afterward. Smoky poblano peppers, sweet corn, tender chicken breast, and hearty pinto beans simmer together in a warmly spiced broth, then get mixed with silky cashew cream for richness without the heaviness. The result is a creamy, delicious chili layered with savory and subtly smoky flavors.

Finished with fresh cilantro, a squeeze of lime juice, and an optional dollop of sour cream or sprinkle of cheese, every bowl has brightness to complement the creaminess. I also love to add some tortilla chips or frito's on the side. It’s a protein-packed, fiber-rich meal that’s satisfying on its own, great for meal prep, and even better the next day when the flavors deepen.

Tips for making White Chicken Chili:

Cashew Cream: Start soaking cashews before you begin making the rest of the recipe. Combine 1/2 cup raw (unroasted, unsalted) cashews in 1 cup of boiling water. After about 20 minutes or so, blend in a high speed blender until you have a smooth milk. Cashews are specifically suited for this recipe because they soften quickly in boiling water and have a neutral flavor. You may alternatively use 1 cup of dairy cream, half and half, or non-dairy milk for this recipe.
Corn: You can replace canned with frozen or fresh corn. Use about 1.5 to 2 cups of corn kernels. You can also use a can of cream style corn if you like a thicker chili with less prominent corn kernels!
Beans: I have used both cannellini and pinto beans in this recipe and both are great! I think I prefer pinto beans, but you could also use black beans, navy beans, or any other bean you prefer!
Peppers: I use green, but you can use any color bell pepper in this recipe. If you can't find poblano pepper you can also use a bell pepper in place. I think poblano adds a subtle smokiness and enhances the flavor, but does not add much spice.
Cheese: I like to shred a block of pepper jack or monterrey jack cheese, however if you want to make it easy you can also use preshredded. A cheddar or mexican blend would also work.
Spice level: My white chicken chili recipe is mild, but you can certainly leave out the cayenne pepper if you would like as little spice as possible. If you want to increase the spice, you can dice 1-2 jalapeno peppers (without seeds for less spice and with seeds for more spice) and cook them with the rest of the peppers.

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Ratings 5 from 1 votes

Recipe Type: Main Dishes, Soups

Difficulty: Beginner

Servings: 4

Description

My white chicken chili combines peppers, corn, beans, and tender chicken in a creamy cashew cream broth. It's a balanced and filling meal bursting with flavor!

Ingredients

1 tbsp olive oil
1 poblano pepper, diced
1 green bell pepper, diced
1 onion, diced (yellow, white, or red)
3 cloves garlic, minced
1.5 tsp cumin
1 tsp paprika
1 tsp dried oregano
1 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
1 15 oz can corn kernels, drained (no salt added)
1 15 oz can pinto beans or cannelini, drained (no salt added)
2 cups chicken broth
2 cups water
1 lb boneless, skinless chicken breast (~2 medium breasts)
1/2 cup raw cashews, soaked and blended with 1 cup hot water (see notes)
1 cup shredded cheese (I like monterrey jack or pepper jack)
Juice of 1/2 lime

For Serving (optional)

Cilantro, sour cream, lime wedges, shredded cheese, corn chips

Directions

1
Heat a large pot over medium heat. Once hot, add olive oil to the pot.
2
Once the olive oil is heated up, add in the diced onion, poblano pepper, and green bell pepper. Cook, stirring occasionally, for about 10 minutes until softened and lightly golden.
3
Next, add the minced garlic and all the spices (paprika, cumin, oregano, chili powder, cayenne pepper, salt, and pepper). Cook for 1-2 minutes, stirring frequently.
4
To the pot, add the corn, beans, chicken broth, water, and chicken breasts. Bring to a simmer and cook for 15 minutes. During this cooking time you can blend your cashew cream for about 60 seconds until fully blended.
5
Set the chicken onto a cutting board and dice or shred it. Return the chicken to the pot. Add the cashew cream and the shredded cheese. Stir until the cheese is melted.
6
Turn off the heat and squeeze in the juice of 1/2 of a lime. Garnish with cilantro, sour cream, green onions, more lime juice as desired. Enjoy!

Notes

Can I use another type of corn?

Yes you can use frozen, canned, or fresh corn. Use about 1.5 to 2 cups of corn kernels. You can also use a can of cream style corn if you like a thicker chili!

How do I make the cashew cream?

Before you start the recipe, start soaking 1/2 cup cashews in 1 cup of boiling water. After about 20 minutes or so, blend in a high speed blender until you have a smooth milk. Instead of cashew cream, you can use any type of dairy cream, half and half, or unsweetened non-dairy milk for this recipe. Replace the amount of cashew cream in the recipe with 1 cup of an alternative.

What type of beans are best?

I have used both cannellini and pinto beans in this recipe and both are great! I think I prefer pinto beans, but you could also use black beans, navy beans, or any other bean you prefer!

Can I use any other bell peppers?

Yes, you can use any color bell pepper in this recipe. If you can't find poblano pepper you can also use a bell pepper in place of them. Poblano added a subtle smokiness and enhances the flavor, but does not add much spice.

Is White Chicken Chili spicy?

My white chicken chili recipe is mild, but you can certainly leave out the cayenne pepper if you would like as little spice as possible. If you want to increase the spice, you can dice a couple jalapeno peppers (without seeds for less spice and with seeds for more spice) and cook them with the rest of the peppers.

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