Spicy White Chicken Chili with Roasted Peppers

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
Be the First to Review!

If you're looking for a comforting meal with a kick, this Spicy White Chicken Chili with Roasted Peppers is calling your name. A hearty blend of tender chicken, beans, and smoky peppers, it's perfect for those nights when you want something warm and satisfying. Let's dive into this flavorful pot of goodness!

Ingredients for Spicy White Chicken Chili with Roasted Peppers

Olive oil is your base for sautéing, imparting a subtle richness. Onion and garlic create a fragrant foundation. The chicken breast adds protein and heartiness, while cannellini beans provide a creamy texture and added fiber. Corn kernels introduce a touch of sweetness. Chicken broth ties everything together with its savory depth. The stars of the show, roasted poblano peppers and a roasted red bell pepper, bring a smoky, slightly spicy flavor. The spices — cumin, smoked paprika, and cayenne pepper — add warmth and complexity. Finally, sour cream offers creaminess, while fresh cilantro adds a pop of color and freshness.

Tips & Tricks

  • Roast the peppers ahead of time. You can do this by placing them under a broiler or over an open flame until charred, then peel off the skins.
  • If you prefer a thicker chili, mash some of the beans with a fork before adding them to the pot.
  • Adjust the spice level by reducing or increasing the cayenne pepper to suit your taste.

Serving Suggestions

This chili is excellent on its own, but you can also serve it over rice or with a side of crusty bread for a complete meal. A dollop of guacamole or a sprinkle of shredded cheese on top can also elevate the dish. Don't forget the lime wedges for a zesty finish!

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will add even more flavor, just adjust the cooking time accordingly.
What if I don't have cannellini beans?
Great Northern beans or navy beans are good substitutes.
Is this recipe freezable?
Yes, it freezes well. Just let it cool completely before transferring to a freezer-safe container.

Spicy White Chicken Chili with Roasted Peppers Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion and minced garlic. Stir them around for about five minutes until they're soft and fragrant — this is when your kitchen starts to smell amazing.

Next, add the diced chicken breast to the pot. You’re looking to get it nice and browned on all sides. This should take about 6-7 minutes. Keep stirring so everything cooks evenly.

With the chicken nicely browned, stir in the cannellini beans, corn, and chicken broth. Give it a good mix to ensure everything is well combined.

Add the chopped roasted poblano peppers and roasted red bell pepper into the mix. Sprinkle in the cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to your liking. Bring everything to a simmer and let it cook for about 20 minutes, stirring occasionally to prevent sticking.

Once the chili has simmered and developed its flavors, remove it from the heat. Stir in the sour cream and fresh cilantro just before serving. This will make your chili creamy and vibrant.

Why You'll Love This Recipe

  • Loaded with layers of flavor from roasted peppers and spices.
  • Quick to prepare — ready in under an hour.
  • Uses simple ingredients that are easy to find.
  • Perfect balance of creamy and spicy.
  • Great for meal prep or feeding a crowd.

Ingredients

2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 lbs chicken breast, diced
2 (15 oz) cans cannellini beans, drained and rinsed
1 (15 oz) can corn kernels, drained
4 cups chicken broth
2 roasted poblano peppers, chopped
1 roasted red bell pepper, chopped
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1/2 cup sour cream
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic until fragrant and translucent, about 5 minutes.
3. Add diced chicken breast and cook until browned on all sides.
4. Stir in cannellini beans, corn, and chicken broth.
5. Add roasted peppers, cumin, smoked paprika, cayenne pepper, salt, and pepper.
6. Bring to a simmer and cook for 20 minutes, stirring occasionally.
7. Remove from heat and stir in sour cream and fresh cilantro.
8. Serve hot with lime wedges.

Ratings and Comments

Thank you for your rating!