CookOS may earn a commission from Instacart orders.
This simple white chicken chili combines tender chicken, creamy white beans, poblano peppers, and corn in a rich, comforting broth. It's quick to make, naturally nourishing, and beloved by families for its balanced creaminess and flavor.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Heat cooking fat over medium to high heat in a dutch oven and sauté garlic, onion, and peppers until soft and fragrant (3-4 minutes)
Remove from heat and set aside.
In a blender or food processor, blend 2 cups beans with 1.5 cups of chicken broth until smooth and creamy.
Return the pot back to medium to high heat and add remaining 2.5 cups of chicken broth. Bring to a gentle boil.
Once boiling, add creamy bean/broth mixture, spices (1-½ tsp chili powder, ½ tsp cumin, ½ tsp paprika, ½ tsp oregano, 1-½ tsp sea salt), corn, remaining beans, and chicken.
Let chili simmer for 10-15 minutes at low-medium heat.
Before serving, stir in cream until everything is warmed through and fully incorporated.
Written automatically by CookOS, not by the creator.
Cool and refrigerate up to 3 days in an airtight container. Reheat gently on the stovetop over medium heat; stir in cream fresh just before serving to maintain texture.
Dutch oven or large heavy-bottomed pot · Blender or food processor
Written automatically by CookOS, not by the creator.
Yes. The recipe calls for 4 cups white beans or 2 cans, drained. Use two 15-oz cans of cannellini or great northern beans, rinsed and drained.
Simmer for 10–15 minutes at low-medium heat after adding all ingredients. This allows flavors to meld and ensures the chili is warmed through before adding cream.
Yes. Cool and refrigerate up to 3 days before serving. Reheat gently on the stovetop over medium heat, then stir in cream just before serving to prevent separation.
Use coconut milk, Greek yogurt, or cashew cream for a dairy-free option. Stir in gently at the end to avoid curdling or breaking.
Yes. Bell peppers, Anaheim peppers, or mild jalapeños work well. Adjust quantity based on heat preference, keeping approximately 1 large pepper for the recipe.
