White Chicken Chili

Tested & Perfected Recipes

white chicken chili

I have tried countless recipes for White Chicken Chili over the years, from this popular “dump it all in a pot” recipe to more authentic versions made with a wide array of chili peppers and hominy. All were fine, but not what I was looking for. Finally, I came upon this easy 5-star recipe by the Neelys. With over 150 favorable reviews — some even claiming to have won chili contests with it — I was hopeful. I made the recipe as written and it was delicious but since I’m not one to leave well enough alone, I read through each and every review, took into account all of the suggestions, and then came up with this modestly adapted (and, dare I say, slightly improved) version. I think you’ll love it — and it’s a one pot meal that you can have on the dinner table in under an hour.

ingredients

As you can see, the chili is made with a store bought rotisserie chicken, which makes it easy. I always shred the chicken as soon as I get home from the grocery store — it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge. The small chili pepper you see in the photo is a jalapeño; the larger peppers are poblanos. Three chili peppers might seem like a lot but the chili is still relatively mild. The key is to remove and discard the seeds and ribs — that’s where most of the heat is — unless, of course, you like a spicier chili, in which case you can save the seeds and stir them in at the end to taste.

peppers-and-onions

Begin by combining half of the white beans in a food processor with one cup of the chicken broth.

beans-and-stock

Process until you have a smooth purée. This is what will thicken the broth. Set aside.

pureed-beans-and-stock

In a large pot or Dutch oven, sauté the onions and peppers in oil until soft, about 4 minutes.

peppers-and-onions

Add the minced garlic and cook a minute more.

adding-garlic

Stir in the cumin, coriander and ancho chili powder and cook, stirring frequently, for another minute to toast the spices.

toasting-spices

Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes.

simmering

Next, stir in the shredded chicken, beans, corn, lime and cilantro and simmer until everything is warmed through.

adding-chicken-corn-beans-and-herbs

You will notice that the chili is quite soupy. This is intentional. It thickens as it sits — in fact, if you make it ahead of time, you will likely need to add some broth or water to thin it out. Plus, I find that if the broth is too thick, the chili gets gloppy and unappealing. A soupy broth is good!

finished-chili

Ladle the chili into bowls and serve with sour cream, lime wedges and crushed tortilla chips.

White-Chicken-Chili-1

My Recipe Videos

White Chicken Chili

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes

Ingredients

  • 2 (14.5-ounce) cans white beans, rinsed and drained
  • 4 cups low sodium chicken broth, divided
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, diced
  • 1 jalapeño pepper, seeded and minced (see note)
  • 2 medium poblano peppers, seeded and diced (see note)
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • Salt
  • 1 rotisserie chicken, skin removed and shredded (about 4 cups)
  • 3/4 cup frozen corn
  • 1/4 cup fresh chopped cilantro
  • 1 tablespoon fresh lime juice, from one lime, plus more to taste

Optional For Serving

  • Sour cream
  • Crushed tortilla chips
  • Lime wedges

Instructions

  1. In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
  2. Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1minute more to toast the spices. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  3. Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. (The broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Serve the chili in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges.
  4. Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
  5. Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
  6. Note: Nutrition info does not include optional toppings.
  7. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 2 cups
  • Calories: 487
  • Fat: 21g
  • Saturated fat: 6g
  • Carbohydrates: 43g
  • Sugar: 4g
  • Fiber: 8g
  • Protein: 33g
  • Sodium: 522mg
  • Cholesterol: 75mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Added a bit of bacon to this. Absolutely amazing! The entire family enjoyed while watching the Vikings win!!

    • — Andrea on October 14, 2018
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  • Excellent recipe! Delicious results! I made this last night and it was a huge hit with my husband. Very easy!

    • — Cheryl on October 11, 2018
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  • Hey Jenn, you are my “go to” chef! Every recipe is simple, delicious and enjoyable to make. The chicken chili is amazing. Lol… I was out of coriander and had slightly less than a tablespoon of cumin. I did have a spice blend with ancho chilis and some chipotle chili powder too. Worked wonderfully, added more chopped cilantro and yum, yum, yummy! Perfect for a chilly Minnesota fall evening! Keep on cooking girl… Love your cookbook too!

    • — Laura E. on October 6, 2018
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    • 😊

      • — Jenn on October 6, 2018
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  • Great easy and tasty midweek meal. As I can’t get specific chilli varieties & powders, I just used the bog standard chilli peppers and chilli powder available here in the UK. Still perfectly delicious and even the pickier family members enjoyed it.

    • — S. Chew on October 4, 2018
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  • I’ve made this multiple times for multiple people and everyone always loves it! It’s my favorite too. Do you think it would turn out well in a crock pot using chicken breasts?

    • — Jessie on September 9, 2018
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    • Glad you like it, Jessie! I think this could be made in a slow cooker. I’m not terribly experienced with them, so I’m not certain about the timing. These tips may help. (And if you use the slow cooker, I may suggest chicken thighs as they will retain more moisture while cooking low and slow.) I’d love to hear how it turns out if you try it!

      • — Jenn on September 11, 2018
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      • I tried this in the slow cooker this week. It’s a good meal for a busy day BUT it’s definitely better when it’s made over the stove. 🙂

        • — Jessie Cantrell on October 5, 2018
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  • It looks yummy. Do you know if it freezes well?

    • — Deanna on August 3, 2018
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    • It does freeze nicely – hope you enjoy it!

      • — Jenn on August 3, 2018
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  • Wow! To be honest my family never had White Chicken Chili of any kind before so we had nothing to compare to. We were amazed at the amount of flavour in this soup/chili in such a short amount of time. It was such an easy recipe. I followed the recipe except in Australia where we currently live I couldn’t find poblano peppers so I did as you mentioned in one of the reviews & substituted about a half of a bell pepper (called green capsicum here though). I added 1 jalapeño pepper with no seeds & it was perfect for our family (6 year old & 3 year old boys). The kids loved this dish so in our books it’s a go to recipe when they’ll eat it up!!! Thanks again Jenn!!!

    • — TracyV on June 12, 2018
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  • SO delicious! I followed the recipe exactly, except for the ancho chili powder which I didn’t have. (I substituted chipotle chili powder.) I will definitely be making this again!

    • — Celeste Mookherjee on April 28, 2018
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  • A good simple recipe. Next time I will roast my own chicken though as rotisserie chicken does not like to be reheated. It becomes too soft, almost mushy. It may just be my supplier but it was an all natural, hormone free chicken.

    • — Mark on April 27, 2018
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  • Made this tonight with slightly less cumin and ancho chili powder as I have little ones. very flavorful and delicious! I can see why this is a crowd pleaser.

    • — Janet on April 25, 2018
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  • Hi Jenn –
    I am having a hard time finding ancho chili powder in grocery stores near me (MA) and a few of your recipes use it. Where do you buy? Thanks.

    • — Jocelyn on April 12, 2018
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    • Hi Jocelyn, I get it at Giant, my neighborhood supermarket (McCormick brand). You can also find it at Whole Foods or order online. Hope that helps!

      • — Jenn on April 12, 2018
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  • Loved this recipe !! My family has very mild taste so, I left out the peppers. I served it with honey cornbread. Soooo GOOD !!

    • — Traci on April 4, 2018
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  • OMG just made this and it is sitting on the stove just waiting for 6 pm when our cornbread is ready. We like chili but do not appreciate so much heat that you cannot taste the other flavors. This chili is so delicious, with simple ingredients, just enough heat but layers of flavor. I’m subscribing now. Thank you.

    • — Barbara Johnson on March 25, 2018
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  • This was very tasty! I poached chicken breasts and used regular sodium chicken broth instead, and it still turned out well.

    • — Vicki on March 19, 2018
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  • Another winner from Jenn! (But of course. All her recipes are predictably foolproof and utterly delicious.) Made this today – the best white chicken chili I’ve ever made. There are already enough stellar reviews here – I have nothing to add.

    I can’t WAIT for your cookbook to come out. I pre-ordered it months ago!

    • — Linda on March 18, 2018
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    • Glad you enjoyed it, Linda – and thanks for your support with the cookbook! 💕

      • — Jenn on March 19, 2018
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  • I loveed the flavor! But it definitely had two little chicken broth and too much chicken. 4 cups of chicken easily absorbed most of the 4 cups of chicken broth. I think next time I would one and a half times the broth and spices, still cut back on the chicken a bit, and then use a thickening agent to give the broth a chili consistency.

    • — Jenn on March 18, 2018
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  • I have made this recipe at least 5 times, and it’s always a family favorite. I usually use Late July Lime Tortilla Chips to give it an extra lime flavor and add avocado slices to the soup in serving.
    Every recipe I’ve tried from your site has been a huge winner!! Already pre-ordered the cookbook. Can’t wait!

    • — Sara on March 12, 2018
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  • I absolutely enjoy all of Jen’s recipes, but this is a family favorite. I add some fresh spinach to it during the last 10 minutes. Will try adding some sliced avocado when serving it per another reviewer.

    • — Patti on March 6, 2018
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  • This chili is amazing!!! I have made it several times and it’s always a hit. My family likes it a little spicy, so I save the jalapeño seeds and add at the end. Thanks for a great recipe!

    • — JuneC on March 6, 2018
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  • This is one of my favorite Once Upon a Chef recipes. I recently started Weight Watchers and really wanted to keep on plan. This is a low point dish and is quite filling and satisfying. I calculated it with a topping of 1 tablespoon of low fat sour cream and 4 chips to be 4 WW Freestyle Smart points per serving. The topping really adds to this dish.

    • — Danielle on March 1, 2018
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  • I have repeatedly made this recipe and it is AMAZING! I do not like too much spice – but the jalepeno really is necessary and doesn’t add too much zing if seeds are removed like suggested. I top with avocado and YUM! I freeze individual portions for lunches and they are perfect reheated. Thanks for a great recipe!

    • — Heather D. on February 28, 2018
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  • I absolutely love Jen’s recipes. I have yet to be disappointed. This chili is so good! My daughter even made a comment last night about how good it was and wanted to know where I got the recipe. Thanks again Jen!

    • — Cathy Chateauvert on February 27, 2018
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  • This is the best chicken chili ever! I have only made it once and it was a huge success – so that I have been asked to make it again for Super Bowl Sunday.
    Every recipe that Jen has recommended and that I have tried (about 10 so far), has been such an outrageous success in our house. I have pre-ordered 2 cookbooks and look forward to April not only for its longer and warmer days but also the ability to try even more of Jen’s recipes. (2nd book ordered is for my best friend. What are best friends for?) Thanks, Jen, for all of your work. You are a genius in the kitchen!

    • — Trudy Boynton on February 3, 2018
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    • Thank you for your support, Trudy…so happy you’re having success with the recipes! 😘

      • — Jenn on February 3, 2018
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  • Amazing recipe. Whole family loved it. Thanks!

    • — SherryC on February 2, 2018
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  • I just made this for dinner tonight and it was AMAZING! My whole family loved it. I followed the recipe as is except I cooked my own chicken and substituted chili powder and a couple shakes of red pepper flakes for the ancho powder since I didn’t have those items. This recipe is a keeper!

    • — Katherine Rivera on February 1, 2018
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  • This is quite easy and delicious, filling and waist friendly soup.
    I didn’t have the chicken soup, so I took the back bone from the rotisserie chicken added some water and let it simmer to make my own broth.
    I like to serve this with sauerkraut for a more satisfying meal.
    Instead of tortillas I also serve this with toasted baguette that has been rubbed with a clove of garlic butter.
    Some people do not like the taste or smell of cilantro, so you can easily use thinly shredded kale or parsley.

    • — Daniela Fora on February 1, 2018
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  • This is my go to chili. I love that it is an easy weeknight meal and so comforting on those cold nights. It goes great with jalapeño corn bread on the side.

    • — REYANNE on February 1, 2018
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  • Is there a substitute for the ancho chili powder? I only have regular chili powder. Does it make a difference? I can’t wait to give it a try! It sounds delicious!

    • — Tricia on January 31, 2018
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    • Hi Tricia, You can use regular chili powder. Ancho chili powder is a bit smoky and spicy – so you might try adding a bit of smoked paprika and cayenne to boost the flavor.

      • — Jenn on January 31, 2018
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      • I prefer to put poblano peppers on the hot grill, roast until nearly black. Wrap and peel. Then put on smoker with the chicken breast. The smoked flavor makes this exceptionally rich

        • — Bill on February 1, 2018
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  • I like very mild chili, but the recipe looks good. I just don’t understand how to make the chili mild. Any suggestions on how to tone the recipe down? I am new to cooking soup. Thanks

    • — Cammie Hendricks on January 30, 2018
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    • Hi Cammie, The seeds in the peppers hold all of the heat in this recipe, so when you cut up the peppers, be careful to remove all the seeds. (I don’t use them to keep the chili mild.) If you want to be extra conservative, you can completely omi the jalapeno. Hope you enjoy!

      • — Jenn on January 31, 2018
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  • Everyone loved this chili. I did add a few things because I could resist: 10 roasted tomatillo, 7 oz can green chilies. This is a great comfort food..

    • — Janice Jordan on January 28, 2018
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  • This was very good. More soup than chili just like Jenn said. I poached and chopped two chicken breasts instead of using rotisserie chicken to help cut back on the salt. Since I used less chicken, I added a third can of beans and some extra peppers. I also zested a lime and added the juice of that lime to the soup instead of serving on the side. Served with tortilla chips, sour cream, avacado and Cotija cheese as topping options. I will definitely be adding this to the rotation of chilis I make all winter. Thank you!

    • — Amy on January 17, 2018
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  • Absolutely phenomenal, better than any that we’ve ever had in a restaurant! Looking forward to making it again, this time I’ll be sure to have on hand fresh limes (used Rose’s lime juice) fresh cilantro and ancho chili powder (used reg. chili powder) Anticipating an even better flavor, if that’s possible?! I can only imagine

    • — John Corcoran on January 14, 2018
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  • I made this soup following the recipe as is without the lime(I forgot). I really like it and wouldn’t change anything!

  • This is a great chili, however, like Jenn I like to play around with different spices, ingredients. I toast about 1-1/2 tsp of cumin seed and add to the pot…it really takes it up a notch. Also, I use one can of white beans and one can of black beans. Before serving I add a square of chopped chocolate and let it melt. Yum!

    • — Linda Grimes on January 10, 2018
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  • Delicious!
    Although i love poblano peppers, i used bell pepper instead because i have 3 toddlers at home and i was afraid it would be too spicy for them. It was delicious,we all loved it, including toddlers!!!!! I can’t even imagine what it would taste like with poblano peppers…must be even more delicious!
    Thank you!

    • — Dally on January 9, 2018
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    • I cooked my own chicken and beans by the way.

      • — Dally on January 9, 2018
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  • Hi Jenn, Are Cannellini beans or great northern beans better to use for this recipe? Cannot wait to make it!

    • — Melissa Pickard on January 9, 2018
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    • You could get away with either, but I think cannellini beans are best here. Hope you enjoy!

      • — Jenn on January 9, 2018
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  • Absolutely DELICIOUS!

    Doubled the recipe to feed a crowd to watch the national football championship game. We had to have chili but so many people are avoiding beef these days.

    I poached my own chicken & used Low Sodium Beans & Low Sodium Broth to keep it lower salt.

    Garnished with low-fat Sour Cream, sliced Avacado, lime wedges & tortillas.

    • — Susan in Smyrna, GA on January 8, 2018
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  • This was delicious! I used red pepper and poblano pepper (No jalapeno). Was so good!

  • can the chicken be replaced with something to make it vegan?

    • — Lisa on December 16, 2017
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    • Hi Lisa, I suppose you could use additional beans (and maybe mix it up with some black or pinto beans) and additonal vegetables, but the chicken plays a pretty big role in this chili, so not sure it’s the best choice for a vegan – sorry!

      • — Jenn on December 17, 2017
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  • So straightforward and yet tastes like a many layered all day stew. Just the right heat for all palates and most ingredients in hand.

    • — Deborah Andrrsen on December 8, 2017
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  • Made this with leftover turkey. It was delicious. It was more like a soup than a chili. I used regular chili powder as that is all I had and it was still delicious. The added toppings is what makes the dish.

  • I would like to make enough chili for about 30 people. I am concerned about how many peoples I should use? Help.

    • Hi Rose, I’m assuming you mean “peppers” not “peoples.” :). If you’re making the chili for 30 people, I’d multiply all of the ingredients by 4 including the peppers. Just keep in mind that the seeds in the peppers hold all of the heat. I generally don’t use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end.

      • — Jenn on December 6, 2017
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  • I have not tried your recipe yet but would like to. I don’t have a food processor. Would a blender work?

    • — Sue on December 5, 2017
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    • Hi Sue, you could use a blender or just mash the beans and broth with a potato masher. Enjoy!

      • — Jenn on December 6, 2017
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  • The first time I made this for my family it was practically gone in one sitting. I now only make it as a double recipe and it’s great bc everyone loves the leftovers.

    • — Sarah on December 5, 2017
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  • Made this recently for a chili cook off with some friends. I followed the recipe as written. The result was delicious! Loved the flavor that the poblano added.

    • — Jane Ahler on December 4, 2017
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  • Thank you. I absolutely loved this recipe. Since I am cooking for one, I made half the recipe for the first time, in a couple of weeks I will make it again, but this time the full recipe and free the leftovers. Thank you.

    • — Pamella on December 4, 2017
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  • This is an amazing recipe, and has become one of my staples. Freezes well too! I like putting in chile pepper flakes to make it spicy on cold, winter evenings.

    • — Abraham on November 29, 2017
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  • This is an outstanding recipe and a big hit at my house! Leftovers are even better.

    • — Michael Roes on November 29, 2017
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  • I consider myself to be pretty good cook. My husband and kids eat pretty well… My husband commented tonight this was the best chili/soup he has ever eaten! Amazing recipe.

    • — Liz on November 27, 2017
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  • This is one of my favorite recipes on this site and that says a lot. I usually use rotisserie chicken but I’ve uses shredded chicken breast and leftover turkey breast and it came out delicious as well.

    • — Stacy on November 22, 2017
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  • This turned out soo good! The only thing I did different was I cooked up chicken breast instead of using a rotisserie chicken and I left a few of the seeds in for a little more heat for the hubby. Thanks for a great recipe!

    • — Michelle on November 21, 2017
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  • I haven’t tried this yet, but the reviews make me want to try it soon! I haven’t read through all the reviews which is why I Have a question, does this freeze well? I am hosting a ‘Fill the Freezer’ shower for a friend that is expecting twins in January. I am thinking I can add this to my contributions if it freezes well. Let me know when you have a chance.

    • — Courtney on November 21, 2017
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    • Hi Courtney, what a great idea for a shower! Yes, this freezes nicely. Hope your friend enjoys!

      • — Jenn on November 21, 2017
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  • Hi ,

    after making this it is a bit bland – not sure what to add more of ….. any suggestions?

    Thx

    • — sarah on November 20, 2017
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    • Hi Sarah, Did you the full amount of salt? If so, you can try adding more cumin and/or chili powder.

      • — Jenn on November 21, 2017
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  • Easy and delicious. Will for sure make this again.

    • — Kristen on November 19, 2017
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  • This was so very easy to make and a true crowd pleaser! I don’t handle spice well, so I used half a jalepeno and both pablanos – was perfect! If you like a little more spice, I would definitely use the whole jalepeno! Also, I researched the ancho chili powder, and from what I learned, it is milder than others, and I definitely agree that it is a must for this recipe! I didn’t find it in the spice aisle at Cub, but did find it in the produce department in the spice section there (in little cellophane packets). My significant other says “this recipe is fancy restaurant worthy!” 😉

    • — Heather D. on November 13, 2017
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  • Wow this is so good!! I made it almost exactly as written, aside from adding a half can of black beans I had leftover. I wouldn’t change a thing. Thanks for another great recipe!!

    • — Krista on November 11, 2017
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  • I do not have a food processor – should I use hummus instead?
    Help!

    • — Allison Jacob on October 28, 2017
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    • Hi Allison, no need to use hummus; just mash the white beans and chicken broth with a potato masher. Enjoy!

      • — Jenn on October 28, 2017
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    • I use a hand blender. One of the best things I’ve ever bought.

      • — Stacy on November 22, 2017
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  • This chili is amazing! It is so well-balanced, so fulfilling, so delicious. I don’t usually like regular chili, but this is amazing. I would totally make this for guests who will be visiting in the wintertime.

    • — Chelsea on October 2, 2017
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  • This was delicious! My BFF recently came to stay with me and care for my family as I recover from surgery. This is one of the meals that she made for us. Yours is one of our favorite sites for recipes but she had not tried this one before. We all thought is was so flavorful, easy to make and will be added to our “can’t wait to make again list”. Thank you!

    • Wishing you a speedy recovery, Erin — and glad you enjoyed it!

      • — Jenn on September 21, 2017
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  • I made this tonight and it was fantastic! My kids both devoured their bowls. It was a hit all around. This will be a recipe that becomes part of my go to soup recipes!

    • — Jennifer Pickwell on September 18, 2017
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  • I had 2 requests for dinner in our house last night, the White Chicken Chli and the Greek Shrimp with Tomatoes and Feta. We add diced avocado on top of the chili along with the sour cream and only use 1 poblano pepper still flavorful and has a slight kick. Thank you for always helping me look good in the kitchen!

    • — Meredith E. on September 18, 2017
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  • Thanks again for providing my family with another delicious meal! The best thing about your recipes is how little I have to improvise – your recipes are spot on!

    • — Renee Orozco on September 14, 2017
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  • I love this recipe and have used it many times as it provides at least 2 meals for a family of 3-4. I often will add other ingredients such as sweet red peppers or other leftovers that need to be used.

    • — J. R. on September 14, 2017
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  • This was a great recipe. I love quick rotisserie chicken based meals. I didn’t want to run to the store for poblanos so I substituted a can of Trader Joe’s green chiles and it worked fine. Will make again!

    • — Mugsy on September 14, 2017
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  • Made this over the weekend and it was fantastic! My husband said it was even better than Chick-Fil-A’s Chicken Tortilla Soup – which is a fave of ours.

    This is about the 20th recipe or so that I have made from your site and all of them have been great! I shy away from making “untested” new recipes, which is why I know I can always trust yours. You seem to also reference America’s Test Kitchen too a good bit- which is my other go-to place for recipes. Yours are right up there with them!! 🙂

    • — Becky on August 14, 2017
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  • This is delicious. I didn’t find it spicy like some have and I’m wondering if it was because I was meticulous cutting out the seeds and ribs in the peppers or because I used regular chili powder. If I ever find ancho chili powder I will use it which is why I’m wondering if it adds a lot of spice. It’s the only change I made. I served it with the corn muffins. A wonderful dinner.

    • — Stacy on July 26, 2017
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  • This looks delicious. Is there are a substitute for poblano peppers? I live in Australia and I haven’t seen them being sold here

    • — Mim on July 21, 2017
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    • Hi Mim, a bell pepper would be a great substitute for the poblano. Hope you enjoy!

      • — Jenn on July 23, 2017
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  • Made this today for lunch. It is super yummy. I could not find Poblano peppers, so those were omitted. I did not add corn or cilantro either. Otherwise, followed recipe to a T and it is fantastic. This is a keeper!

    • — DAWN KNISELY on June 27, 2017
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  • Can I use white navy beans?

    • — Lindsay on June 1, 2017
    • Reply
    • Yep- hope you enjoy!

      • — Jenn on June 2, 2017
      • Reply
  • Wow. So flavorful and just the right amount of spice. Next time (and there will be plenty more next times) I’ll add more whole beans, and the juice of 2 limes. This is the first recipe I’ve made from this site. I’m going to make more and hope they come out as delicious as this recipe!

    • — Thinas on May 18, 2017
    • Reply
    • I also used flat-leaf parsley since cilantro ruins EVERYTHING!

      • — Thomas on May 18, 2017
      • Reply
  • This chili was the first of MANY delightful recipes I have collected from Once Upon a Chef (to which I have dedicated my most-loved Pinterest board!). The depth of flavor is so satisfying – it tastes exactly like I hoped it would from viewing the photos/recipe. My husband and I like to add a full cup of corn and an extra can of rinsed beans for a heartier meal. I wish this was on the menu for dinner tonight! 🙂

    • — Shell Coltrin on May 15, 2017
    • Reply
  • This dish is GREAT and appears on our meal rotation at least a couple of times a month. I usually roast a whole chicken myself the day before (for that night’s meal) and then make chicken stock with the bones for this soup the day after, along with any leftover meat.
    With the beans it can easily be a one-dish meal.
    YUM!!

    • — Ponyo on May 12, 2017
    • Reply
  • Would shredded chicken breasts work as well or the same as the rotisserie chicken?

    Thanks!

    • — Whitney on May 9, 2017
    • Reply
    • Sure, Whitney, that’ll work. Hope you enjoy!

      • — Jenn on May 9, 2017
      • Reply
  • Absolutely delicious and easy to prepare. Went perfectly with your Tres Leches cake for dessert! Thank you for another excellent dish.

    • — Carrie on May 8, 2017
    • Reply
  • Please please please warn people about hot pepper hands and wear gloves. I have been miserable for 6 hours despite trying every agent in my kitchen to cure it. It has caused me to call out of work because my fingers burn so badly.

    • — Lee on May 5, 2017
    • Reply
    • Lee, I’m so sorry you experienced that! I will add something to my recipes with jalapenos so that people can take the proper precautions.

      • — Jenn on May 8, 2017
      • Reply
    • Lee,
      pepper hand happened to me too.. If that happens again soak your fingers or hand in milk.. If you get it in your eye.. dip a cotton ball in milk and pat it on your effected eye… works great.. no more pain

      • — Melody Hinkson on November 19, 2017
      • Reply
  • This is absolutely THE best chicken chili recipe! I always double the recipe to have plenty of leftovers. Thank you for your amazing recipes! I’m a huge fan!

    • — Molly Zingler on May 2, 2017
    • Reply
  • This is my “go-to” recipe!! I love it, and so does my family. It is a perfect, comforting meal, and I wouldn’t change anything about it. One tip – When my food processor was not working, I mashed the white beans and chicken broth with a potato masher, and it came out just fine!

    • — Suzanne on April 27, 2017
    • Reply
  • Great recipe…I added a can of black beans and drained diced tomatoes. Love the spices even if I did not use the jalepenoes or habeneros.

    • — Juliann on April 25, 2017
    • Reply
  • This was ABSOLUTELY DELICIOUS!!! It has the right amount of spice and thickness and I will definitely make this again and again. Please give this one a try because you won’t regret it. This is the best chicken chili I have ever tried! I am trying a couple of your recipes a week and so far every single one of them is a winner!!! Thank you for sharing your gift of cooking with us.

    • — Nancy A on April 19, 2017
    • Reply
  • Hi Jenn,
    I am excitedly typing as I eat…this is such a fantastic meal. We added some of the pepper seeds for a little more kick. Thanks for that suggestion. I’m in the habit of cooking for a bigger family, but it’s just my husband and I because the kids are away at school. So..I have a good amount left over. Is this a freezeable chili? If so, would you suggest I add anything when I thaw it out?

    • — Mary Pannos on April 18, 2017
    • Reply
    • So glad you enjoyed it! Yes, this should freeze nicely (and you don’t need to add anything when you thaw it).

      • — Jenn on April 19, 2017
      • Reply
  • I just want to say thank you for this amazing recipe! I have a white chicken chili recipe, that while amazing, uses a few pounds of cheese! I just finished my first bowl of this recipe and I must say, it’s more flavorful than my other, and I feel better! I am completely wowed.
    As a side note, I never plan my meals for the week. Until today! I found your blog last Friday and decided to do one of your recipes each day this week. I feel a little guilty because I have deep loyalty towards a few of my favorite bloggers…but I am thinking I need to expand my list to include yours as well! The chili is sooooo good!!!

    • — Denise on March 6, 2017
    • Reply
  • Hi Jenn,

    I don’t have any coriander on hand, what can I replace it with?

    • — Janelle on March 6, 2017
    • Reply
    • Hi Janelle, I would just replace the coriander with additional cumin. Hope you enjoy!

      • — Jenn on March 7, 2017
      • Reply
  • Love love love this recipe! I have been looking for a chicken chili recipe for quite some time and this one is the ticket. My husband and children thought it was fantastic and definitely a recipe that will be made over and over. My son told me I should enter it into a contest! He is a real foodie so that’s quite a compliment! Thank you for making me look good!

    • — Tracy on March 2, 2017
    • Reply
  • Having leftovers for lunch, and it’s even better than it was Saturday night! I love poblano peppers, so this was right up my alley. I was surprised someone found it to be bland, I thought it had many layers of flavor & I liked the thinner texture. I roasted chicken breasts & thighs instead of the rotisserie chicken, but otherwise pretty much followed the recipe closely.

    • — Terry M on February 27, 2017
    • Reply
  • This is awesome!! I just finished cooking and am sitting down eating this white chicken chili and I am so happy. The only difference I did was sprinkle the cilantro on my serving, (I have a cilantro hater in the house, but we will not talk about him right now).
    I will make this again!

    • — Laura on February 26, 2017
    • Reply
  • A very quick recipe and extremely flavorful. That was a great tip about saving the seeds of the peppers to have the option of spicing it up. I actually added another can of beans as my family likes a very hearty chili. I not only paired it with cornbread but made your homemade salsa!

    • — Karen on February 22, 2017
    • Reply
  • Wow. Another winner of a recipe. Delicious and so very easy. Thanks, Jenn!

    • — Robin on February 21, 2017
    • Reply
  • Followed the recipe exactly and loved it. Light yet satisfying. The rotisserie chicken is a huge time saver. Winner!

    • — BD on February 15, 2017
    • Reply
  • I’ve made this at least a dozen times – it is that good! Aside from omitting the jalapeno, I don’t change a thing and it is delicious! Living in New Mexico, fresh green chile in season is a great addition! Thank you for all of your delicious recipes! I’ve not tried a single recipe I didn’t like!!

    • — Christy on February 14, 2017
    • Reply
  • I so appreciate the nutrition information. My husband and I have to eat low sodium and this white chicken chili works. I’m curious, do you know if the chicken was brined or injected with any solution before it was cooked. If yes, is that part of the sodium count? Thank you!

    • — Gayle Willard on February 3, 2017
    • Reply
    • Hi Gayle, glad the nutritional info is helpful to you. The chicken was a regular store-bought rotisserie chicken,so I’m not if it was injected with any flavored solution. Sorry I can’t be more specific!

      • — Jenn on February 3, 2017
      • Reply
  • What kind of white bean do you recommend?

    • — Kevin on February 3, 2017
    • Reply
    • I think cannellini beans are best here. Enjoy!

      • — Jenn on February 3, 2017
      • Reply
  • I need to purchase a steel 6 qt. stock pot or Dutch oven similar in style to the one use in this recipe. What kind are you using or can you recommend one? Thanks!

    • — Kathy on January 30, 2017
    • Reply
    • Hi Kathy, I have a set of Anolon Tri-Ply Clad Stainless Steel pots and a stock pot is one of them. You can find some of my other favorite kitchen tools here. Hope you enjoy the chili!

      • — Jenn on January 30, 2017
      • Reply
  • Delicious!

    • — Christen Gil on January 29, 2017
    • Reply
  • This is a delicious recipe. The spice level is up to you; just add Jalapeño seeds ! Wow!
    I will make this again….and again !

    • — Laura on January 29, 2017
    • Reply
  • Jenn,
    Any substitute ideas for ground coriander?
    BTW, your recipes are fantastic. We are addicted to you Broiled Feta with Garlicky Tomatoes

    • — Norah on January 28, 2017
    • Reply
    • Glad you like the recipes Norah! I would just replace the coriander with additional cumin.

      • — Jenn on January 28, 2017
      • Reply
  • This is one of my favorite winter staples. I make it every few weeks and eat it for days. I don’t always have the exact ingredients – like fresh peppers – but the substitutions work great. I almost always double the amount of beans. Simply terrific.

  • I made this tonight for dinner and I like that the taste is really fresh with the peppers and cilantro. I found that I had to add almost double the amount of chicken broth to the recipe becuase after I added the chicken, beans, corn and cilantro there was very little broth to go around (since it is a soup). I also doubled the spices to account for the extra broth.

    • — Emily on January 21, 2017
    • Reply
    • It’s not supposed to be a soup though, right? Mine was really soupy, even the second day.

      • — Christine on March 17, 2017
      • Reply
  • I just made this recipe it’s delicious! However, I followed the instructions to the letter and it only yielded 4 cups total.
    That’s 2 servings I could tell by the amount of liquid to only add half the chicken. I used a timer for the 20 minutes cooking time and for the 5 minutes at the end. I’m really disappointed I have no idea what went wrong?

    • — G.Greggan on January 17, 2017
    • Reply
    • Hi G, I’m sorry that this didn’t make nearly as much as you anticipated/it should! I’m thinking you must’ve measured something wrong. Did you eliminate anything from the ingredient list?

      • — Jenn on January 18, 2017
      • Reply
  • Great recipe. Added tomatoes and a “few”of the jalapeno seeds.

    • — Laura on January 8, 2017
    • Reply
  • Hi Jenn. I am planning on making this today for dinner tonight. Is there anyway to make this less soupy? Perhaps letting it simmer for a long length of time or add something? Should have made it last night! And I understand if you do not see this in time! Thank you.

    Teresa

    • — Teresa Valentine on January 8, 2017
    • Reply
    • Hi Teresa, You can either add more beans or chicken, or just simmer it until the desired consistency is reached. Keep in mind it will thicken as it sits if you make it a few hours ahead. Hope that helps!

      • — Jenn on January 8, 2017
      • Reply
  • When doubling the recipe, is there any ingredient that shouldn’t be doubled?

    • — Lorie on December 23, 2016
    • Reply
    • Hi Lorie, I would go ahead and double everything. Enjoy!

      • — Jenn on December 23, 2016
      • Reply
  • Absolutely amazing – onceuponachef.com delivers – again!!! My go to website!

    • — Tamera Gjesdal on December 15, 2016
    • Reply
  • Excellent — fresh peppers are the stars in this recipe. Substituted a can of rinsed & drained black beans for one of the white bean cans.Very colorful & tasty.

    • — Marylou on December 6, 2016
    • Reply
  • I made this last night and it was delicious. I roasted my own chicken instead of a rotisserie and used frozen corn from Trader Joes. I couldn’t find poblano peppers at the store and just used a red pepper instead. I even added in one carrot to sneak in a little more vegetables for the kids. It was great!

    • — Angela on December 5, 2016
    • Reply
  • I’m taking this most awesome chili to a chili cook off this Sunday. Do you think I should make it Sat night or Sun morning?

    • — Jody Pease on December 2, 2016
    • Reply
    • I’d make it Saturday night to let the flavors meld together. Hope the cook off is fun!

      • — Jenn on December 2, 2016
      • Reply
  • I just made this last night! My family loves the White Chicken Chilli and I make this year round. It is light enough to have throughout the summer and yet satisfying enough for a winter meal. I love the layers of flavor in this meal and it is healthy . I usually boil the skinless chicken breasts and then add.. Thank you .

    • — Lesley on December 1, 2016
    • Reply
  • Delicious, easy to make and tastes even better the next day! Plan to make this tasty chicken chile for Book Club! Perfect with corn bread!

    • — Madeline on November 25, 2016
    • Reply
  • Will this recipe work with leftover smoked turkey?

    • — Alicia A on November 25, 2016
    • Reply
    • Absolutely – that sounds wonderful!

      • — Jenn on November 25, 2016
      • Reply
  • Would ground chicken work? I happen to have a ton of the stuff and would love to find a few uses for it – and your recipe would be ideal.
    Thanks.

    • — Rob Hanson on November 22, 2016
    • Reply
    • Hi Rob, unfortunately, I don’t think ground chicken is right for this recipe, but you could use some in this Chicken Chili with White Beans.

      • — Jenn on November 22, 2016
      • Reply
      • I just had the best chili I’ve ever eaten! Thanks for pointing me in the right direction and thanks for the incredibly awesome and simple Chicken Chili with White Beans recipe. AMAZING!!!!

        • — Rob Hanson on November 28, 2016
        • Reply
      • I tried ground meat and I can confirm, it doesn’t work so well. Everything else was great, though — the broth had a nice layered and complex flavor. I couldn’t find ancho chili powder, but I did find dried ancho chilies. So, I ground them myself. It worked very well. I look forward to trying this as intended, with a rotisserie chicken.

        • — Susan on October 7, 2018
        • Reply
  • I just found your response to my question regarding the pumpkin leek soup — since I’ve already made it (4 days ahead of time) I will freeze it rather than refrigerate it, according to your instructions, and will add some broth if it becomes too thick. Thank you for your advice! Now I need help on that kale, apple, pancetta salad question that I just sent to you. You are such a fantastic resource and are much appreciated!!

    • — toni on November 20, 2016
    • Reply
  • I have just finished preparing your pumpkin leek soup, which is delicious! I have refrigerated it until Thanksgiving. But I have a problem with another recipe. I am also making your kale, apple & pancetta salad for Thanksgiving, preparing the appropriate parts of the recipe ahead of time. I have cooked the pancetta & set it aside to re-crisp before serving. I have strained the pan drippings (which include that olive oil) and added the champagne vinegar, maple syrup, & salt & pepper. This is the dressing which is supposed to be tossed with the kale & apple before serving. I have tasted it, however, and it seems very greasy and tastes quite unpleasant, even though it includes those good ingredients. What has gone wrong? Please help! I will make the dressing over again if you can tell me what is amiss. Thank you very much!

    • — toni on November 20, 2016
    • Reply
    • Hi Toni, Did you whisk the dressing together well so that it emulsified, or is it separated?

      • — Jenn on November 20, 2016
      • Reply
  • This soup looks so good, as do all your
    recipes. I’d like to use it as a first course for Thanksgiving — how far ahead can I make it? Is it possible to make it a couple of days (or more) ahead and then reheat it and add the garnish just before serving? for Thanksgiving dinner? Thank you for your wonderful website — it’s my very favorite!!

    • — toni on November 16, 2016
    • Reply
    • Hi Toni, It’s fine to make this recipe a 1-2 days ahead but keep in mind it will thicken up quite a bit in the fridge. To thin it out, just add a little more chicken broth and season again to taste.

      • — Jenn on November 16, 2016
      • Reply
  • Hi Jen,

    Made this tonight exactly as written…in a word, it is FABULOUS. Just the right amount of spice and tiny bit of heat that’s just right. I made the corn muffins too. Oh my! Will be making for our Bible Study group next weekend so plan on tripling it. Hubby has already asked to take it to work when they have their chili cookoff. It’s a winner!

    • So glad you liked it Charlene!

      • — Jenn on November 13, 2016
      • Reply
  • Very Very good recipe. Don’t skip the pablanos by using green peppers – the taste is worth the extra price. I wanted it a little “beanier” so I added a can of white navy beans and a cup of water.

    • — kris on November 7, 2016
    • Reply
  • I have made dozens of your recipes, all slam dunks. This is MUCH more fresh tasting than all other white chili I’ve eaten, which is a lot. Mine didn’t thicken up as much as I thought it would and I also could not find adobo chili powder anywhere. Turns out the people loved it anyway. What is an adequate sub? I put in a bit of ground jalapeño powder, but I’d love a suggestion. Love love the simplicity of using rotisserie chicken. It won the chili cook off contest at a church event, and was the only chili that disappeared, after tripling the recipe. I think the older ladies were a wee annoyed! Directed lots of people to your site that evening. I am making it again for a girls weekend with my in laws. Thanks much

    • — Holly on November 3, 2016
    • Reply
    • Hi Holly, so glad you (and the chili eaters at church) enjoyed this! In place of the ancho chili powder, you could try chipotle chili powder (if you like heat) — otherwise just use regular chili powder or smoked paprika. Or you can always order the ancho chili powder online 🙂

      • — Jenn on November 3, 2016
      • Reply
  • Could this be made with raw chicken? Say chicken breasts? If so should I cook the chicken before hand or can I throw it in with the soup? Thanks!

    • — Chrissy on November 2, 2016
    • Reply
    • Hi Chrissy, sure you could definitely use raw chicken, but I would cook it before adding it to the stew. Hope you enjoy!

      • — Jenn on November 2, 2016
      • Reply
  • Best white chicken chili ever!!!
    I did not use rotisserie chicken because we like larger pieces in our chili.
    Corn and lime only added to the taste!
    So happy to find a recipe not only my fam enjoyed, but great to serve to guests.

    • — Linda on October 8, 2016
    • Reply
  • I’ve never been a big fan of chili, but I made this recipe for a chili cook-off for my neighborhood block party, and I won the tacky chili cook-off trophy! It didn’t quite win me over to the chili side but everyone who tasted it LOVED it, so I’ll give it five stars!

    • — Kristin on October 8, 2016
    • Reply
  • This is a great alternative to tradional chili. I love it! It pairs nicely with jalapeño cornbread.

    • — Reyanne Guerrero on October 6, 2016
    • Reply
  • can I make this in the crock pot ? How long to cook

    • — pam on October 5, 2016
    • Reply
    • Hi Pam, Yes, I think this could be made in a slow cooker. I’m not terribly experienced with slow cookers, so I’m not certain about the timing, but these tips may help. Enjoy!

      • — Jenn on October 5, 2016
      • Reply
  • Thank-you for a very delicious White Chicken Chili recipe!! The flavors were wonderful! I made this yesterday and took a bowl to my Son. He texted me back “EXCELLENT” This is a wonderful compliment since my Son is a fabulous cook! Can’t wait to try more of your recipes!

    • — Candace on September 30, 2016
    • Reply
  • I will be making this for dinner. Just a note: after you pull the meat from your rotisserie chicken, put the bones & skin in a pot, cover with cold water and bring to boil, then simmer for about half hour, I salt and pepper mine. Strain out all the bones etc. stick in fridge, overnight is good. The fat will all congeal on top, take that off and you have some really good homemade broth to use.

    • — Judy krzyzan on September 17, 2016
    • Reply
  • Just made this and I don’t normally comment on things!
    But I could not go on another second without saying, AMAZING,! And of course, Thank you!

    • — Sonja on September 15, 2016
    • Reply
  • I’ve made this twice and LOVE LOVE it. My 7 year old son said, “Mom, this is the best soup I’ve ever had in my life.” Thank you for an amazing soup that our whole family enjoys.

    • — Heidi Reed on August 29, 2016
    • Reply
  • Loved it!!!!!!

    • — Sjohn Manke on August 23, 2016
    • Reply
  • Delicious receipe!! The flavors are very rich. I used two onions and two jalapeño peppers because didn’t have pablano still came out very very good. I will cook it again for sure!

    • — Erinc on July 31, 2016
    • Reply
  • Absolutely delicious!!!

    • — cleopatra mhlom on June 25, 2016
    • Reply
  • Delicious. I followed someone else’s suggestion and broiled the peppers (I threw in a bell pepper because I had one). I also added 2 small leeks along with the onion. And I cut the cumin down to 1/2 teaspoon. I served it with brown rice, and topped it with cubed avocado, chopped red onion, and cheddar, in addition to the tortilla chips and sour cream. Served with the rice, it made enough for 4 people with enough leftovers for 1 person. Without the rice, it might’ve been a little skimpy for our family of four. Next time, I might add another can of beans to make it go a little farther.

    • — Rachel on June 1, 2016
    • Reply
  • If I make this a day ahead and reheat in a slow cooker will it taste okay?

    Thanks!

    • Hi Mary, Definitely but you’ll probably need to thin it out a bit with some water or chicken broth.

      • — Jenn on March 31, 2016
      • Reply
  • Hello,
    Can I use taco seasoning instead of cumin?
    Really dislike. New to your site. Excited to try your recipes! Thank you so much.
    Roxanne

    • — Roxanne McKim on February 24, 2016
    • Reply
    • Sure, Roxanne — that should work fine. Enjoy!

      • — Jenn on February 25, 2016
      • Reply
  • I have tried and enjoyed several of your recipes, but this soup was voted “okay” by my family mainly because it lacked flavor to us. I used fresh ingredients and didn’t stray from the directions. A reminder that we’re not going to rave about everything. But I do thank you, Jenn, for your recipes that encourage me to try new things!

    • — Maret on February 23, 2016
    • Reply
    • What would you do differently to the receipe to give it the flavor that your family is looking for?

      • — Carmen on January 7, 2017
      • Reply
  • This recipe was great! My whole family loved it and will be making this again. We omitted the jalapeño to avoid some heart burn issues and it was still very flavorful.

    • — Ashley on February 21, 2016
    • Reply
  • First review I have ever written – made this chili 2 nights ago – only change was that I had pinto beans instead of white beans on hand. Chili was delicious – lots of rich flavors coming through. Going to try the beef stew next as I do not have a stew recipe I love and this appears to be a winner. Your recipes all look so good!

    • — Chris on February 11, 2016
    • Reply
  • After reading the reviews, I made this today and took it to a superbowl party. EVERYONE who tried it made a point of telling me how good it was! For sure a keeper recipe. Thank you!!!

    • — Jessica on February 7, 2016
    • Reply
  • Can this be made in a slow cooker???

    • — Morgan on February 2, 2016
    • Reply
    • Yes Morgan, I think this would work in a slow cooker. Hope you enjoy!

      • — Jenn on February 3, 2016
      • Reply
  • If you want to make 8 servings do you double all of the ingredients, ie chicken, spices, beans etc?

    Would like to make for Super Bowl Party.
    Thank you

    • — rosanne on January 31, 2016
    • Reply
  • Just made this chili tonight. Excellent!! Every bit as good as the black bean soup, which I also reviewed. I used what chilies I had; red, green canned and fresh and used 1 can of hominy (lurking in the back of the pantry) and one of beans. It was refreshing not to have to resort to flour to thicken. Served with warmed tortillas and will look at your cornbread for next time. Great healthy meal.
    Janet

    • — Janet on January 25, 2016
    • Reply
    • This was so delicious wow!!!!! My family loved it!!! and of course myself!!

      • — Alicia on February 1, 2016
      • Reply
  • As a former chef myself… One amazing dish! I doubled the recipe to have left-overs as an extra meal during the week. Unfortunately it was so good we only had 2 servings left over, so it be came a lunch. 🙂

    • — Jim Crudo on January 24, 2016
    • Reply
  • Love love love this chili and I agree you may need extra chicken broth. I also added more of each spice my friends loved it!!

    • — Mary maddox on January 24, 2016
    • Reply
  • This is truly the best recipe for white chicken chili my family and friends cannot get enough of it.
    I urge anyone who likes white chicken chili 2 please try this

    • — Donna horton on January 21, 2016
    • Reply
  • Made your ‘White Chicken Chili’ tonight and my family loved it! My son said, “this chili is so good!” Your recipe was so easy to follow! I really appreciate the pictures of the items needed, as well as pictures of the step by step process. Looking forward to trying your other recipes!

    • — Kathy on January 21, 2016
    • Reply
  • I don’t usually review things but this was fantastic and easy to make. It was clean tasting and it boosted my cooking confidence!
    Five stars!

    • — Sally King Baribault on January 15, 2016
    • Reply
  • Really good! My family enjoyed this a lot, even my 12 year old girl!

    • — Roxie Kirby on January 12, 2016
    • Reply
  • So…I was apparently distracted while grocery shopping. I forgot the corn and accidentally bought parsley instead of cilantro. Did not discover the cilantro error until after chopping it and tossing in. “This cilantro smells different. It smells like…gasp, parsley!” But didn’t matter, it was still great. I had some cilantro in a tube, so I added that, too. I also used tenderloins instead of a rotisserie chicken. Would make again and might keep the parsley. It was refreshing.

    • — MrsDLA on December 10, 2015
    • Reply
  • The recipe is so easy to prepare. Perfect for a quick meal. The spices were perfect. My family loved it. I will definitely make it again!

    • — Karen on December 10, 2015
    • Reply
  • Wow. I was skeptical – “yeah, how can this be any better than any other white bean, chicken chili”? But it ABSOLUTELY is the best. The melding of all the herbs with the pureed beans and the chilis. Fantastic. I’m not a huge corn-in-my soup person, so I skipped that but I did add a lot more cilantro and used 2 poblano chils in place of the one she recommends because my shop didn’t have them. EXCELLENT!!

    • — Lisa Sewell on December 10, 2015
    • Reply
  • This recipe is fantastic! I was looking for a white chili recipe and found this just by googling. I agree with everyone else on here -this is a total keeper that I’ll make over and over!

  • Very good? I’ll make it again.

    • — kathy on December 7, 2015
    • Reply
  • Jenn nailed it again. An easy, flavorful recipe. I always make a recipe as given then the next time tweak it to my satisfaction. This soup recipe needed no tweaking. Served with cornbread and guac, you can’t go wrong.

    • — momm on December 3, 2015
    • Reply
  • This is delicious! We left out the jalapeno because we’re cooking for little ones but still plenty of flavor came through. The corn is a nice bit of sweetness to offset the savor and spice of this dish.

    • — Rebecca on December 3, 2015
    • Reply
  • Just made this with leftover diced turkey instead of the chicken (plus turkey carcass stock) and it was awesome. Best use of thanksgiving leftovers I’ve ever had!

    • — Erika on November 29, 2015
    • Reply
  • Loved, Loved, LOVED this recipe! However, I followed it exactly and it only made 5 cups. The serving size on your recipe says 2 1/2 cups and that it serves 6. I might be missing something- but that’s what I noticed 🙂

    I will be double this next time! YUMMO!

    • — Beth Goskesen on November 29, 2015
    • Reply
    • Thanks for catching that, Beth. It’s been corrected 🙂

      • — Jenn on November 29, 2015
      • Reply
  • I LOVE THIS RECIPE! I’VE TRIED IT TWICE NOW. The first time with no seeds from the peppers. It was great and got kudos from my guests. The second time I used a whole serrano pepper with the seeds instead of the jalapeno pepper and it got even greater rave reviews from my guests.

    • — Barbara McKinley on November 28, 2015
    • Reply
  • I added baby spinach and didn’t mash up the beans. Fabulous meal…

    • — Barb on November 20, 2015
    • Reply
  • These are perfect blueberry muffins.

    • — Barb on November 20, 2015
    • Reply
  • This white chicken chili is so delicious & easy!!

    • — Mo on November 19, 2015
    • Reply
  • I love soups in the winter, but my husband rolls his eyes when I make them because he never thinks they’re hearty enough. This one changed his mind! I didn’t have all the ingredients (no jalapeno) and I ran out of broth and used some water with bouillon instead and it still turned out great. I do think the jalapeno would have taken it to the “next level,” and I could have added more spice. (We like it spicy in my house!) But truly, the recipe is great as is.

    • — Jessica on November 19, 2015
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  • Hi, I just found your website and so far the recipes sound really good. Some recipes you can 1/2, some do not taste good. Can I do that to this one just the way it is or do you recommend some changes?

    • — Becki on November 17, 2015
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    • Hi Becky, It will work just fine for this one. Enjoy!

      • — Jenn on November 18, 2015
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  • Absolutely love this recipe. My wife and I make it once a month or so as it is very easy and delicious. My only change I usually make is instead of frozen corn, I add 2 cans of hominey. Otherwise the recipe is simple and tastes great.

    • — Michael on November 17, 2015
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  • Just finished making the chili….easy, and delicious…perfect in every way…I let it sit and thicken….another fantastic recipe,Jen….tomorrow Im making the bolognaise recipe…Im on a roll!:)

    • — Gayann ONeal on November 16, 2015
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  • I made your absolutely wonderful white chicken chili … it took just over an hour and won me second place in the office Chili Cookoff! Thanks for making a bachelor look good!

    • That’s impressive!

      • — Jenn on November 12, 2015
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  • Are there any food safety issues with using a rotisserie chicken and saving soup for leftovers? If I’m planning on eating the chili for a few days should I cook breasts or thighs myself?

    • — Nicole on November 8, 2015
    • Reply
    • Hi Nicole, It should be fine as long as the rotisserie chicken is fresh.

      • — Jenn on November 8, 2015
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  • Loved it. I have shared with several of my friends. Am not the best cook, but whenever i make your recipes, you make me stand out like a pro. Thank you Jenn.

    • — Julie on November 3, 2015
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  • I just made this tonight, LOVED IT!! Quick and easy just as described but tastes like you’ve tended it for hours. Even though I didn’t have any fresh chilis on hand, I used dried & canned, the chili still turned out great. I much prefer the *soupy* quality of this recipe over the usual thick type I’ve tried in the past. My husband raved over it – a sure sign I’ll be making it again as the weather cools. BTW, this is the first time I’ve been to your website Jenn, but won’t be the last – I’m now following on FB and have added you to Bloglovin’ too. Ann in NC

    • — Ann Hudson on November 1, 2015
    • Reply
    • Welcome to the site, Ann! Glad you all enjoyed it 🙂

      • — Jenn on November 2, 2015
      • Reply
  • I’ve tried many white chicken chili recipes and have always been disappointed. Not so here! This recipe is amazing and a hit with the whole family. The bean puree for creaminess is a just what is needed – I’ve been using that idea in other dishes, also!

    • — Rachel on October 29, 2015
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  • One of the better white chili recipes I have tried! Just the right amount of spice and heat. I included some of the chile pepper seeds, but didn’t obsess about how many. I had a lot of boneless, skinless chicken breasts in the freezer, so I put them in a simple salt/sugar/water brine for a few hours, in lieu of using a rotisserie chicken. Absolutely delicious, and relatively simple to put together. This will be one of my staples!

    • — Paula in VA on October 29, 2015
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  • Have loved every recipe on your website and this did not disappoint either. Changed it up a bit by roasting the peppers first and adding after cooking the onions and garlic. Also used 2 organic chicken breasts instead of rotisserie and fried them with generous seasoning in a dutch oven, cooled, and shredded adding them in at the end. Continued to use the dutch oven for everything keeping all the wonderful rustic yummy flavors in one pot. Thank you!

    • — Tammie K on October 25, 2015
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  • Excellent recipe! Steps were clear and dish turned out to be how it should.

    • — Melanie on October 24, 2015
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  • Delicious!

    • — Julie on October 21, 2015
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  • Great Recipe! I did add a can of diced green chiles and a few dashes of cayenne pepper. I also used spicy chili beans for the purée. My 2 year old approves!

    • — Taylor on October 16, 2015
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  • Anther great soup! Thanks Jenn!

    • — Laura on October 11, 2015
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  • I made it pretty much as is. It is delicious. I did find using juice from 2 whole limes and double the chopped cilantro works well. The moms and kids will find it spicy, but I would say its medium. “It’s more tingly than hot.” 🙂

    • — Kevin on October 1, 2015
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  • I made this chile, pretty much as written. I greatly prefer the shredded chicken, as opposed to the ground chicken you will find in many recipes. In lieu of the rotisserie chickens, I brined several large boneless, skinless breasts in a water/salt/sugar mixture, and then cooked at 425 for 23 minutes. The brined chicken is always tender and delicious. The seasonings are perfect, and I served with shredded monterrey pepper jack cheese.

    • — Paula Rankin on September 21, 2015
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  • I liked this a lot, but two of my three sons not so much. It was too hot for them. Not to mention they both claimed that they have no intention of letting go of the potatoes-are-touching-my peas faze. However, they will inhale Jenn’s chewy granola bars and that’s a whole lot of ingredients touching. Sigh.

    • — Elizabeth on August 28, 2015
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  • Great flavor! I had never cooked with coriander before but loved the taste with the poblanos and cumin. I made Jenn’s cornmeal muffins to go along with it, which are also delicious!

    • — Erin on August 28, 2015
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  • I made this recipe exactly as written and it was absolutely delicious. My finicky husband and son loved it. This is definitely going into our recipe rotation!

    • — Pam on August 27, 2015
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  • This is one of our favorite recipes! It’s always a crowd pleaser. The poblano peppers and cumin add such a unique taste. I like to serve it with shredded cheese, sour cream and tortilla chips but it is still fabulous without it!

    • — Helene on August 27, 2015
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  • I am so happy to have stumbled onto this food blog when searching for a chicken chili recipe this week. I made this on Monday night for my family and it was a huge success, even for my 4 and 7-year-old which really surprised me. I skipped the jalepenos and only used one poblano, which was still a bit spicy, but the girls loved it and so did my husband and I. This is definitely a keeper. Full of flavor and not difficult to make. FTW!

  • Very good recipe! Thanks for posting it! The step by step with pictures is great! My husband loves chili and I always felt so bad for feeding him unhealthy canned chili because I did not know how to cook it. This was so easy and so good! My husband liked it so much that after eating seconds he called the left over to take to work the next day.

    • — Jessica on August 26, 2015
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  • Forgot to rate it!

    • — Mary on August 21, 2015
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  • Oh my, this was really good and so easy! What a great way to use up left over rotisserie chicken! I used red peppers as I didn’t have poblamo and a little more spice, wonderful.

    Thanks Jenn!

    • — Mary on August 21, 2015
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  • WOW!! Just made this the other day and it was amazing. My husband loved it and I did too. I confess that it took me longer than 1 1/2 hours to make, but I’m a slow cooker.
    I will be making this to take to new mothers or folks that need a meal.
    We served it with sour cream and some fritos.
    I also try to not use my food processor because I despise washing it. So I skipped that part and just mashed up the beans with a potato masher. It seemed just fine to me. Thanks for the wonderful recipe!!

    • — Anna on July 31, 2015
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    • A useful tip when using your food processor. If you chopping or puree in your work bowl and don’t need the feed tube put plastic wrap on the work bowl with the food in it then put cover on over plastic wrap. You don’t have to clean the cover the hard part.

      • — Cindy Long on August 27, 2015
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      • What a great tip – had never thought of doing that before!

        • — Priscilla F. on March 19, 2016
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  • Absolutely marvelous! The ONLY thing I think would make it better is to roast/grill the corn to enhance the sweetness and smokiness. Still very tasty with the frozen corn however. I don’t care for sour cream, so I added some avocado cubes on top of the chips in my bowl. So delicious!

    • — laura on May 26, 2015
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  • I make this for my family at least once a month for dinner. It’s fabulous! I have had to double the recipe because everyone wants more the next day for lunch

    • — Sandrine King on May 7, 2015
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  • Made this for lunch for my visiting in-laws and everyone loved it, even asking for leftovers the next day! Wonderful flavor and thank you for providing the best fail proof recipes! What a wonderfully presented website and it’s now a staple on my iPad on the kitchen counter to get me out of my recipe rut!

    • — Maria on April 23, 2015
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  • I cooked the white bean and chili recipe for a chili cook off at work and won second place! I did make a few substitutions, again because I didn’t have all the ingredients on hand. I used a can of mild diced green chilis instead of the peppers, and omitted the cilantro. Served with cornbread and rice. Very tasty, not too spicy and at the end of the lunch break, other chili entries were still there but my crock pot was empty:)

    • — Michelle on March 27, 2015
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  • I love a good chili and I am telling you, this IS a 5-star recipe! Simple and easy to make and my husband and I both loved it! Perfect for a “chili” winter day!

    Thanks, Chef! A real 5-star winner!

    • — Karen Archer on March 26, 2015
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  • This is a great recipe, but we found a way to make it what we think is the best soup we’ve ever had. We could not find Ancho chili powder, so instead we bought Adobo sauce with c… peppers in the sauce (I forget the name of them). For a double batch, we cut up about 3 of the peppers and poured in about half of the adobo sauce (it’s a small can), and let it cook. AWESOME. And letting it sit overnight in the refrigerator makes the flavors even better.

  • I have never cared for White Chicken Chili ever. But since I have absolutely loved everything I have made on this website, I thought I would give this recipe a try. It was absolutely amazingly good. And believe me, compliments do not flow forth freely when it comes to food. But both my picky mother-in-law and picky husband loved it too.

    • — Jessica Pineda on March 24, 2015
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  • I love this! The only change I would / did make is that I wanted it a little spicier so I added homemade pickled jalapenos into the bowls for me, but it was perfect as is for my tiny human!

    • — Shannon on March 22, 2015
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  • This is the BEST chicken chili I have ever had the pleasure of eating. I’m extremely grateful I found this website! Not only was the recipe simple, it pleased my family for days. We enjoyed it as lunch for a couple days after the initial evening meal! =)

    • — Stephanie Dodds on March 21, 2015
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  • I’ve made this recipe three times now, and each time I serve it to my family, I practically get a standing ovation! It’s super simple to make, and I like how it comes together in no time at all. I served it with the pumpkin cornbread muffins on this site, and my family was in heaven!

    • — Mimi on March 19, 2015
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  • This chicken chili is amazingly rich in flavor and easy to make. I serve it with Tostito’s Hint of Lime chips and it is gone in no time. I have found amazing recipes on “Once Upon a Chef” and keep returning to find more.

  • SO good! My daughter said it’s her favorite of all the chilis I’ve made. I did not have fresh jalapeño or poblano, so I used canned roasted chilis, which worked fine. Oh, and I used smoked paprika instead of ancho chili powder, to make it extra mild but keep some smoky flavor.

    • — BethA on March 17, 2015
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  • can dish be frozen?

    • — Wendy shapiro on March 6, 2015
    • Reply
    • Hi Wendy, Yes, it should freeze well.

      • — Jenn on March 7, 2015
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  • Probably the most tasteless soup I have ever tasted! I even fire roasted the peppers, added some seeds, and added extra lime and avocado over the soup. Not sure what this needs, but it needs a lot!

    • — Brett on February 22, 2015
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  • Wow! Happened upon this recipe and site yesterday and am already planning to make it again. Great flavor without being too spicy for the family. Made the cornmeal muffins as a side and they were delicious too. THANKS. Already planning the next meal off this site.

    • — Julie on February 22, 2015
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  • I’m making this recipe this weekend for a neighborhood chili cook-off. So many good reviews…I should totally win!

    • — Terri French on February 19, 2015
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  • I made this tonight and we really liked it. It was very mild. Next time I might add a few of the pepper seeds. I didn’t have a lime, so added some lemon juice. We served it with a salad with the honey chipotle dressing suggested. It, on the other, was very spicy.

    • — Linda on February 12, 2015
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  • I made this recipe for a party. The chili was easy to make and well liked!

    • — Heather on February 4, 2015
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  • Hi Jenn,
    This looks delicious, and I am considering making it tomorrow night, but do you think I would be able to use ground chicken? I was thinking I would cook the chicken before I sautéed the onion and peppers. Do you think this would work?

    • — Micaela on February 3, 2015
    • Reply
    • Hi Micaela, It will be a different dish, but I do think it will work. Please let me know how it turns out 🙂

      • — Jenn on February 4, 2015
      • Reply
      • I made it last night and used chicken breast. I cut it into small chunks and browned it before adding in the onion and peppers. Also, I couldn’t find poblano peppers so I used one long hot. I left the seeds in both peppers and the chili was very spicy but delicious. Definitely a keeper. Thanks!

        • — Micaela on February 24, 2015
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  • Just a quick question – how big is your “large” onion? I researched this a bit, and everyone seems to have a different answer. Could you estimate the amount for this recipe in cups, chopped? Thanks!]

    • — Sue on February 1, 2015
    • Reply
    • Hi Sue, I’d say about 1-1/2 cups chopped. Hope that helps!

      • — Jenn on February 2, 2015
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  • Love your website! Have made several of your recipes since finding you and they are all “keepers” with thumbs up from family ~ without ever changing a thing! Can’t wait to make this again and am already planning on making it for others . Such a treat to get a new recipe in my box and always end up stopping at the store on the way home for ingredients 🙂

    • — Julie Bauguess on January 24, 2015
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  • I made this Chili last week and we LOVED IT! I am actually making it again today because it was so delicious. The consistency is perfect and there is so much flavor.

    Thanks for sharing!

    • — Amy on January 22, 2015
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  • My husband made the white bean chicken chili and it was scrumptious!!! I love your website and the beautiful photos!! We are looking forward to making another recipe.

    • — Cathy on January 18, 2015
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  • Hi Jenn! I love your blog! Like you, I was a professional chef in big city big name places- then quit to have a couple of rug rats. The hours, you know. Now I’m an RD. But anyway, I seldom cook with recipes. I love looking at recipes, for inspiration, but I rarely cook from them. This time I did. I was intrigued by the bean puree in a chili. LOVED the dish and so did rugrat #1, which is quite high praise! Thanks for all your hard work and gorgeous photos!

    • — Christine on January 12, 2015
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  • Made this today. Used chipotle chili powder instead of Ancho and added some smoked sea salt. Wonderful flavor. Perfect dish for a cold winter day. I will definitely make this again. Thanks for the recipe!

    • — peggy on January 10, 2015
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  • What chili powder can you use instead of ancho chili powder?

    • — Gerry on January 9, 2015
    • Reply
    • Hi Gerry, I love the flavor of ancho chili powder but regular chili powder can be used.

      • — Jenn on January 9, 2015
      • Reply
  • I’m getting ready to make this, but couldn’t find poblano peppers so bought 2 serrano peppers instead, which I understand are much hotter. Should I cut the serrano # to 1 or to 1/2? Or leave out and just do the 1 jalapeno? Any suggestions?

    • — Jane W on January 7, 2015
    • Reply
    • Hi Jane, I hope I’m not too late! Definitely only use one serrano or jalapeno pepper and be sure to remove the seeds — they are very hot. If you have any bell peppers, those would be a good substitute for the poblanos.

      • — Jenn on January 7, 2015
      • Reply
      • Hi Jenn,
        I do appreciate your reply, but it was too late…and turned out fantastic. Fortunately I remembered that the seeds contain most of the heat (from a long ago lesson learned the hard way). I ended up using half of a Serrano pepper which was enough kick for me. But I’ll add a whole one next time since my husband prefers lots of heat. Sure glad I didn’t use two. I made 3 of your recipes tonight (baby kale salad with crispy garbanzos and shaved Parmesan Reggiano and roasted curry carrots) after just finding you yesterday. Each item was fantastic and not too complicated. Can’t wait to make another “Once Upon A Chef Meal.” Thank you so much for these incredible recipes.

        • — Jane W on January 7, 2015
        • Reply
  • By far the best chili ever!! Thanks so much for all your awesome recipes!

    • — Jackie on January 6, 2015
    • Reply
  • Hi Jenn-
    My sister is a vegetarian, any suggestions for this recipe? Possibly shrimp and seafood stock?

    • — Lana on January 5, 2015
    • Reply
    • Yes, that sounds delicious!

      • — Jenn on January 8, 2015
      • Reply
    • Just FYI, shrimp and seafood are not considered vegetables 🙂

      • — Jana on September 25, 2016
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  • This is delicious and loved by the whole family. I had two extra large carrots and some kale that needed to be used. Diced the carrot and sautéed it with the onion and put the kale in the last 15/20 minutes. Will put this in the winter soup rotation.

    • — Molly Cole on December 11, 2014
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  • Wonderful recipe for chilly weather and using up leftover roast chicken. I think my jalapenos were on the HOT side, so even though I discarded the seeds, the stew still had quite a kick! I love the technique of thickening the stew with the pureed white beans. The only downside to this recipe is that it is so good there were no leftovers! Thank you for another great recipe, Jenn.

    • — Liesel on December 6, 2014
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  • Served this to a crowd during the holidays with cornbread and salad. The verdict was unanimous–delicious! Everyone wanted the recipe. The chili has just a hint of heat if you don’t use the seeds from the peppers, which made it mild enough even for the kids.

    • — Kristien on December 4, 2014
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  • Best white chili recipe I’ve used. Fast and easy to throw together.

  • Added black beans like some suggested. Also some chopped tomatoes. Halved it because it’s just my husband and I.

    • — Victoria on December 3, 2014
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  • My favorite part of fall/ winter is soups, chilis and stews, and this is one of my favorite chilis! I actually modified this a hair and cooked it all day on low in the crock-pot. It was easy and delicious – toddler approved even!

    • — Sam on December 3, 2014
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    • I am not a cook, so excuse the stupid question, but did you still go through saute steps before putting it all in the crock pot? Or, did you just put it all raw in the crock pot? Thank you!

      • — Cathy on January 23, 2015
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      • Hey Cathy,
        You definitely would want to saute your vegetables before adding them to the crock pot just for the flavor but if you don’t have the time you could skip that step & it would still be fine.

        • — April B on January 29, 2015
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  • This is a great alternative for a beef chili…the flavors are great; the chilis are a great source of spice, but aren’t too overwhelming. I tend to like my chilis a little thicker, though, so I added the tiniest bit (really no more than a pinch) of diluted cornstarch, and it was perfect for me.

    • — Meghan on December 3, 2014
    • Reply
    • Hi Meghan, You can also add finely crushed tortilla chips — adds great flavor and thickens the broth.

      • — Jenn on December 3, 2014
      • Reply
  • The simple, clear flavors in this recipe are wonderful! My family is used to the “gunked-up” version and they like that, but they really loved this!

    • — Shannon on December 3, 2014
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  • Delicious! I have been trying to recreate a white chili recipe I once had for years, to no avail. This one does the trick and ends my search!

    • — Christian on December 2, 2014
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  • I’ve made this white chicken chili twice now in the span of a week and it is insanely delicious and so easy! I’d never cooked with poblano peppers (for no good reason) but after tasting how good they are in this chili and how they add a bit of variety to my usual pepper stir fries and fajitas, I’m adding them into the rotation. Thanks for introducing them to me! Love your blog and have loved just about every recipe I’ve tried (only 1 fail and that was the brussel sprouts….it’s not your fault tho, I think I’m just never going to like them!)
    Can’t wait to see what you’ve got for the holidays!

    • — Melissa on November 6, 2014
    • Reply
  • Can I substitute plain chili powder for ancho chili powder? This looks delicious although I plan on making and freezing another batch of your curried cauliflower and apple soup first!

    • — Janet on November 6, 2014
    • Reply
    • Hi Janet, Ancho chili powder is definitely better, but regular will work in a pinch.

      • — Jenn on November 6, 2014
      • Reply
  • Absolutely delicious! My coworkers enjoyed it. I’m making a double batch for my family this week. I know they will love it as well. This is my go to recipe site. I’ve never made anything that we did not LOVE.

    • — Julie on October 29, 2014
    • Reply
    • So nice to read, Julie. Thank you 🙂

      • — Jenn on October 29, 2014
      • Reply
  • I made this recipe last week. Followed the recipe but added more jalapeño. Absolutely delicious!!! We will repeat this winter, and will try ideas from other reviews such as using some black beans and slices of avocado. Thanks Jen and everyone else for the ideas!

    • — Maribel on October 28, 2014
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  • Not a white bean fan, so puréeing one can of white beans worked. For the 2nd, I used a can of black beans and added chopped red pepper. Made for a colorful dish that picky me and the family gobbled up. A new go to meal. Love your recipes!

    • — Cynthia on October 27, 2014
    • Reply
    • Love those ideas, Cynthia! Glad everyone enjoyed 🙂

      • — Jenn on October 27, 2014
      • Reply
  • This was perfect for the raw, chili weather we were having in NY yesterday. My husband emailed me and said, what about soup…at 4:30! What I love about this recipe and many of your recipes is I had all the ingredients on hand. (I admit, I keep a well stocked pantry, and often just open it up and decide on what I am going to make if I don’t feel like grocery shopping.) I used 2 jalapenos in place of the poblano and a shallot instead of the onion. I had already cooked chicken tenders from the previous day…and dinner was quickly on the table in less than an hour. It was quick, delicious and a perfect warming soup for the raw day we had. I did serve it with some sour cream, some grated sharp cheddar and a couple of dollops of avocado…it is a keeper and a repeater. Thank you!

    • — Karen T on October 23, 2014
    • Reply
  • This was a HIT! I had to modify for kids who do not like spice of any kind- so I used yellow and red peppers- and I used boneless skinless thighs and breasts which i just cooked in cube form- I also ran out of time and put in slow cooker for a few hrs on low and it was perfect. Thanks for the recipe Jenn!

    • — Andrea on October 22, 2014
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  • Quick and delicious!

    • — Kris on October 20, 2014
    • Reply
  • Excellent!!!

    • — Molly on October 19, 2014
    • Reply
  • This recipe was awesome!! Made this tonight and pleasantly surprised how quick this was to assemble yet how flavorful it was!! Definitely a keeper!!

    • — NT on October 16, 2014
    • Reply
  • Wow! Just in time, been on a Chili kick lately. Thanks for sharing Jenn 🙂

    • — Ash on October 16, 2014
    • Reply
  • Is there a lightened version you can recommend?

    • — Katrina on October 16, 2014
    • Reply

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