Roasted Green Chile White Chicken Chili with Creamy Cannellini Beans
I have always enjoyed a good bowl of chili, particularly when the weather turns cold and the evenings begin drawing in.
Growing up in Liverpool, chili usually meant minced beef, kidney beans, tomatoes, and a generous shake of chilli powder. It was the sort of supper that warmed you from the inside out, especially after a day spent battling the wind and rain.
White chicken chili is a rather different affair.
TIME 1 hour 50 minutes | SERVES 6 to 8 | LEVEL Intermediate |
BEFORE YOU START This chili starts with well browned chicken thighs and plenty of chopping. Both are covered in my Kitchen School, and each lesson takes about five minutes to read. |
Why You'll Love It
THREE GREEN CHILES Poblano, Anaheim and jalapeno, roasted for smoky depth | CREAMY WITHOUT THE CREAM Puréed cannellini beans thicken the broth |
TENDER CHICKEN THIGHS Simmered on the bone, then shredded | BETTER THE NEXT DAY Make it ahead and finish it fresh |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Roasted Green Chile White Chicken Chili with Creamy Cannellini Beans
Serves 6 to 8 | Prep: 35 minutes | Cook: 1 hour 15 minutes | Total: 1 hour 50 minutes
Ingredients
For the White Chicken Chili
3 pounds (1.4 kg) bone-in, skin-on chicken thighs
1 tablespoon neutral vegetable oil
3 medium poblano chiles
3 medium Anaheim chiles
3 medium jalapeño chiles
2 medium onions, roughly chopped
6 garlic cloves, divided
2 teaspoons cumin seeds, or ground cumin
1½ teaspoons ground coriander
1 teaspoon dried Mexican oregano
1 small bay leaf
2 cans (15 oz / 410 g each) cannellini beans, drained and rinsed
3 cups (720 ml) low sodium chicken stock, divided
1 tablespoon masa harina
1 teaspoon white miso paste
¼ cup (60 ml) full fat sour cream
3 tablespoons freshly squeezed lime juice
Finely grated zest of 1 lime
⅓ cup fresh cilantro (coriander) leaves, finely chopped
4 scallions (spring onions), white and pale green parts finely sliced
Fine sea salt, to taste
Freshly ground black pepper, to taste
To Serve
Sour cream
1 ripe avocado, diced
Crispy tortilla strips or crushed tortilla chips
Crumbled Cotija cheese
Fresh cilantro leaves
Finely sliced scallions
Fresh lime wedges
Thinly sliced jalapeños, optional
Instructions
STEP 1 OF 15
Roast the chiles and garlic
Preheat the broiler to high. Arrange the poblano and Anaheim chiles on a foil lined baking sheet. Place two unpeeled garlic cloves alongside them, keeping the garlic away from the most intense heat.
Roast the chiles for approximately 8 to 12 minutes, turning occasionally, until their skins are blistered and deeply charred in places. Remove the garlic as soon as it is soft and fragrant, which may take less time than the chiles.
You'll know it's right when the skins are blistered and blackened in patches all the way round. |
STEP 2 OF 15
Steam, peel and chop the chiles
Transfer the roasted chiles to a bowl and cover with a plate. Allow them to steam for approximately 10 minutes. Once cool enough to handle, remove the stems, seeds, and most of the blackened skins. A few small flecks of charred skin are perfectly acceptable.
Roughly chop the roasted chiles. Reserve approximately one quarter of them for adding towards the end of cooking. Place the remaining chiles in a food processor. Squeeze the roasted garlic from its skins and set aside.
STEP 3 OF 15
Prepare the jalapeños
Remove the stems from the jalapeños. For a milder chili, discard the seeds and white ribs. For more heat, reserve some of the ribs and seeds. Finely mince two jalapeños and reserve the third for adjusting the heat or garnishing.
Chef Jon's tip: jalapeños vary enormously in strength. Build the heat slowly. You can always make a chili hotter, but you can't take the heat back out. |
STEP 4 OF 15
Toast the cumin
If using whole cumin seeds, place them in a small, dry frying pan over medium heat. Toast for approximately 1 to 2 minutes, shaking the pan occasionally, until fragrant. Allow them to cool slightly, then grind finely using a spice grinder or mortar and pestle.
STEP 5 OF 15
Brown the chicken
Season the chicken thighs generously with fine sea salt and freshly ground black pepper. Heat the vegetable oil in a large, heavy Dutch oven over medium high heat until shimmering.
Place the chicken thighs in the pot, skin side down, and cook without moving for approximately 5 to 6 minutes, until the skin is deeply golden. Turn and brown the other side for another 3 minutes. Work in batches if necessary to avoid overcrowding the pan.
Transfer the chicken to a plate. Carefully remove and discard the skin, leaving the bones in place. The bones will contribute flavour as the chicken gently simmers.
You'll know it's right when the skin releases easily from the pot and is a deep golden brown. |
If something's off: if the chicken sticks when you try to turn it, give it another minute. It will let go once it has browned. |
STEP 6 OF 15
Pulse the chiles and onions
Add the chopped onions to the food processor containing the roasted chiles. Pulse approximately 10 to 12 times, until the mixture resembles a chunky salsa. Avoid processing it into a smooth purée.
STEP 7 OF 15
Cook the chile base
Pour off all but approximately 1 tablespoon of fat from the Dutch oven and reduce the heat to medium.
Add the chile and onion mixture, minced jalapeños, remaining four minced garlic cloves, toasted cumin, ground coriander, Mexican oregano, and ¼ teaspoon of fine sea salt.
Cover and cook for approximately 10 to 12 minutes, stirring occasionally, until the onions have softened and the mixture is wonderfully fragrant. Remove the lid for the final few minutes if necessary to allow excess moisture to evaporate.
You'll know it's right when the onions are soft and the kitchen smells of cumin and roasted chiles. |
STEP 8 OF 15
Blend the creamy base
Transfer approximately 1 cup of the cooked vegetable mixture to the food processor. Add 1 cup of the drained cannellini beans, the roasted garlic, white miso paste, and 1 cup (240 ml) of the chicken stock. Blend until completely smooth and creamy.
STEP 9 OF 15
Simmer the chicken
Return the puréed mixture to the Dutch oven. Add another 1¾ cups (420 ml) of chicken stock, reserving the final ¼ cup (60 ml) for the masa harina. Stir thoroughly to combine.
Add the bay leaf and nestle the browned chicken thighs into the broth, along with any juices collected on the plate.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover and cook for approximately 35 to 45 minutes, or until the chicken is tender and the thickest part of the thighs reaches approximately 175°F to 185°F (79°C to 85°C) on an instant read thermometer, without touching the bone.
You'll know it's right when the thickest part of the thighs reads 175°F to 185°F (79°C to 85°C) and the meat pulls easily from the bone. |
STEP 10 OF 15
Rest the chicken
Carefully transfer the chicken to a large plate and allow it to rest until cool enough to handle. Remove and discard the bay leaf.
STEP 11 OF 15
Thicken the chili
Add the remaining cannellini beans and the reserved chopped roasted chiles to the Dutch oven.
In a small bowl, whisk the masa harina with the remaining ¼ cup (60 ml) of cool chicken stock until smooth. Stir this mixture into the gently simmering chili.
Continue cooking, uncovered, for approximately 8 to 10 minutes, stirring occasionally, until the beans are heated through and the broth has thickened slightly.
You'll know it's right when the chili is creamy and spoonable rather than excessively thick. |
If something's off: if it has become too thick, loosen it with a splash of chicken stock. |
STEP 12 OF 15
Shred the chicken
Remove the bones from the chicken and discard them. Using two forks, shred the meat into generous, irregular pieces.
Return the shredded chicken to the Dutch oven and stir gently. Simmer for another 3 to 5 minutes, just until the chicken is thoroughly heated.
STEP 13 OF 15
Finish off the heat
Remove the pot from the heat. Place the sour cream in a small bowl and whisk in a few spoonfuls of warm broth until smooth. Gradually stir the tempered sour cream into the chili.
Add the freshly squeezed lime juice, lime zest, chopped cilantro, and half the sliced scallions. Stir gently to combine.
Chef Jon's tip: always add the sour cream and lime after taking the pot off the heat. This keeps their flavour fresh and stops the sour cream from separating. |
STEP 14 OF 15
Taste and adjust
Taste carefully and adjust the seasoning with additional salt, freshly ground black pepper, or lime juice. If you prefer more heat, add a little of the reserved minced jalapeño or its finely chopped ribs.
STEP 15 OF 15
Serve
Ladle the chili into warm bowls. Finish with a spoonful of sour cream, diced avocado, crumbled Cotija cheese, crispy tortilla strips, fresh cilantro, and the remaining scallions.
Serve immediately with fresh lime wedges and additional sliced jalapeños for anyone who enjoys a little extra heat.
Tips & Chef's Notes
Reserve a quarter of the roasted chiles to add near the end. Those little pieces give the finished chili texture and a more pronounced roasted flavour.
Pulse the chiles and onions to a chunky salsa, not a smooth purée.
Because miso contains salt, always taste the finished chili before adding any extra seasoning.
Add the sour cream, lime juice and zest off the heat, just before serving.
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Key Ingredients
Chicken Thighs: More flavour than breasts, and they stay tender during gentle simmering.
Poblano Chiles: An earthy flavour and gentle warmth.
Anaheim Chiles: Milder, with a delicate sweetness that is delicious when roasted.
Jalapeños: They provide the heat, so add them to taste.
Cannellini Beans: Some are puréed to thicken the broth, the rest stay whole.
Masa Harina: Finely ground corn flour that adds body and a gentle toasted corn flavour.
White Miso: One teaspoon of quiet savoury depth.
Fresh Lime: Juice and zest, added at the end, bring the whole pot to life.
Why I Use Three Different Green Chiles
Each chile brings something different to the pot.
Poblanos have a lovely earthy flavour and gentle warmth. Anaheims are milder, with a delicate sweetness that becomes particularly delicious when roasted. Jalapeños provide the heat.
Using all three creates a more interesting flavour than simply adding a large quantity of one variety.
I particularly enjoy reserving some of the roasted poblanos and Anaheims until the final stages of cooking. Those little pieces of smoky chile give the finished dish a wonderful texture and a more pronounced roasted flavour.
Chef's Secret: A Rich, Creamy Broth
The real magic happens when we blend some of the cannellini beans with the cooked vegetables, roasted garlic, and chicken stock. The beans release their starches, creating a naturally thickened broth that is wonderfully creamy without needing a large quantity of dairy.
I also add a tablespoon of masa harina. This is the finely ground corn flour used to make traditional corn tortillas. It contributes a gentle toasted corn flavour and gives the broth a little more body.
The combination creates a chili that is rich and satisfying without feeling excessively heavy.
A Little White Miso
White miso might seem an unusual ingredient in chicken chili, but I love what it brings to the broth.
Just one teaspoon adds a subtle savoury depth, enhancing the flavour of the chicken stock and roasted vegetables. It does not make the chili taste distinctly of miso.
Think of it as a quiet background ingredient, contributing richness without drawing attention to itself. Because miso contains salt, I always taste the finished chili before adding any additional seasoning.
Why Chicken Thighs Work So Well
Chicken thighs are particularly good for slow, gentle cooking. They contain more connective tissue and fat than chicken breasts, which means they remain tender and juicy as they simmer.
I prefer to brown them first, allowing the skin to develop a deep golden colour before removing it. The bones stay in during cooking, contributing additional flavour to the broth.
For this recipe, I aim for an internal temperature of approximately 175°F to 185°F (79°C to 85°C). Although chicken is safe to eat at 165°F (74°C), thighs become particularly tender when cooked a little further.
The meat should pull easily from the bone and shred into lovely, generous pieces.
Roasted Garlic Makes a Difference
I use garlic in two ways. Four cloves are minced and cooked with the onions and spices, creating a rich savoury foundation. The remaining two cloves are roasted until soft and sweet, then blended into the bean purée.
Roasted garlic has a mellow, almost buttery flavour that complements the green chiles beautifully. It is a small detail, but one that gives the broth another layer of character.
The Importance of Fresh Lime
The lime juice and zest are essential.
The broth is rich with chicken, beans, roasted chiles, and warm spices. Without a little acidity, those flavours can become rather heavy. Fresh lime juice provides brightness, while the zest contributes a lovely citrus fragrance.
I always add both at the end of cooking. The difference is remarkable.
Adjusting the Heat
Green chiles vary enormously in strength. One jalapeño might be relatively mild, while another can be surprisingly fierce.
For a gentler chili, remove the seeds and white ribs before chopping. If you enjoy more heat, reserve some of the ribs and seeds and add them gradually towards the end.
I prefer to build the heat slowly. You can always make a chili hotter, but once it becomes too fiery, there is very little you can do to bring it back.
Common Mistakes to Avoid
Skipping the roast: the chiles give the chili its smoky character.
Crowding the pot: brown the chicken in batches so it colours rather than steams.
Over-processing the chiles and onions: pulse to a chunky salsa, not a purée.
Boiling after the sour cream goes in: take the pot off the heat first so it doesn't separate.
Seasoning before tasting: the miso and stock already bring salt.
Twists to Try
Different beans: Great Northern or navy beans work in place of cannellini.
Leftover chicken: skip the browning and simmering, and stir shredded cooked chicken in at the end.
Milder for children: leave out the jalapeños and serve them on the side.
What to Serve with White Chicken Chili
I like to put several little bowls of garnishes in the middle of the table and let everyone help themselves. Diced avocado brings a lovely creaminess. Crispy tortilla strips provide crunch. Cotija cheese adds a salty, slightly tangy finish. Fresh cilantro, scallions, and lime bring colour and brightness.
Warm cornbread with salted butter, like the skillet cornbread in my Beef Chili with Cast Iron Buttermilk Cornbread
A crisp Greek Salad for something fresh alongside
Plenty of tortilla chips for the table
How to Store
Make ahead: Prepare the chili through the stage where the chicken and beans are fully cooked. Allow it to cool promptly, then refrigerate in an airtight container for up to three days. I often think the flavours become even better the following day.
Reheating: Reheat gently until piping hot throughout. Remove the pot from the heat before stirring in the sour cream, lime juice, zest, cilantro, and scallions, so the chili has a much brighter finish.
Freezer: Freeze before adding the sour cream, lime and herbs, for up to 3 months. Thaw overnight in the fridge, reheat gently, then finish as above.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but thighs have more flavour and stay much more tender during the simmering. If you use breasts, take them out as soon as they reach 165°F (74°C).
What is masa harina, and can I leave it out?
It is the finely ground corn flour used for corn tortillas. It adds body and a toasted corn flavour. You can leave it out, and the bean purée will still thicken the chili, just a little less.
Will the chili taste of miso?
No. One teaspoon adds savoury depth without tasting distinctly of miso.
How do I make it milder?
Remove all the seeds and white ribs from the jalapeños, or leave them out and serve sliced jalapeños at the table.
Can I use canned green chiles?
Roasting fresh chiles gives the best smoky flavour, but canned roasted green chiles will work in a pinch.
Why add the sour cream off the heat?
It keeps the flavour fresh and stops the sour cream from separating.
Can I freeze white chicken chili?
Yes, for up to 3 months. Freeze it before adding the sour cream, lime and herbs, then add them when reheating.
What can I use instead of Cotija?
Crumbled feta is the closest swap, or a little grated Monterey Jack.
The Story Behind This Chili
There are no tomatoes, no kidney beans, and none of that deep red colour we usually associate with chili. Instead, we have tender pieces of chicken, creamy white beans, and a wonderful mixture of roasted green chiles.
I use three varieties.
Poblanos bring an earthy sweetness, Anaheim chiles add a gentle fruitiness, and jalapeños provide a little warmth. Roasting the poblanos and Anaheims gives them a lovely smoky character, while slowly cooking the onions and garlic builds a rich, savoury foundation.
I prefer chicken thighs for this recipe. They have more flavour than breasts and remain beautifully tender during the gentle simmering.
The broth is thickened with puréed cannellini beans, along with a little masa harina, which adds a subtle toasted corn flavour. A spoonful of white miso brings an extra savoury depth, although you would never know it was there.
Just before serving, I stir in a little sour cream, fresh lime juice, lime zest, coriander, and spring onions.
The result is a chili that is rich and comforting but still wonderfully fresh.
I like to serve it in deep bowls with crushed tortilla chips, ripe avocado, a little Cotija cheese, and an extra wedge of lime.
It is the sort of meal that encourages everyone to gather around the table, help themselves to another spoonful, and stay a little longer than they intended.
And if there happens to be enough left for lunch the following day, I consider that a very good thing indeed.
The Last Spoonful
By the time the chili has finished cooking, the kitchen smells of roasted peppers, garlic, cumin, and chicken stock.
It is a wonderful fragrance, particularly on a cold afternoon when the windows have begun to mist and the light outside is fading.
I like to bring the Dutch oven to the table, surrounded by little bowls of avocado, sour cream, cheese, and tortilla chips.
Everyone makes their own bowl.
Some add extra jalapeños, others prefer more lime. There is always someone who takes rather more tortilla chips than strictly necessary.
I usually finish mine with a spoonful of sour cream, a little Cotija, and a generous squeeze of lime.
The first spoonful is rich and comforting, with tender chicken, creamy beans, and the gentle smokiness of roasted green chiles.
And before long, I find myself scraping the bottom of the bowl.
Which, to my mind, is usually a very good sign.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Food Processor, Instant-Read Thermometer, Rimmed Baking Sheet, and Chef's Knife. Also useful: Rasp Grater for the lime zest.
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