Bold White Chicken Chili with Hatch Chiles

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Here’s my go-to white chicken chili recipe, made with roasted hatch chiles, tender chunks of chicken, and creamy white beans all simmered together in a rich, flavorful broth.

This chili has become a regular at our fall gatherings, and I always make a double batch because everyone wants to take some home. Plus, it actually tastes even better the next day – perfect for lunch leftovers, wouldn’t you agree?

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What Kind of Chiles Should I Use?

This recipe calls for a mix of chiles that each bring something special to the pot – poblanos for earthiness, Hatch or Anaheim for that classic green chile flavor, and jalapeños for an extra kick. If you can’t find fresh Hatch chiles (they’re typically available in late summer), Anaheim peppers make a perfect substitute since they have a similar mild-to-medium heat level and bright, green chile taste. When choosing your peppers, look for ones that feel firm and heavy for their size, with smooth, shiny skin and no soft spots. If you want to dial back the heat, remember to remove the seeds and membranes from your peppers before using them, and you can always adjust the amount of jalapeños to suit your spice preference.

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Options for Substitutions

This white chicken chili is pretty flexible with substitutions, though some ingredients are key to its character:

• White beans: You can use any of the mentioned white beans interchangeably, or even canned beans (use 3 15-oz cans, drained and rinsed) to save time. Black beans work too, though they’ll change the classic white color of the chili.
• Hatch/Anaheim and Poblano peppers: If you can’t find fresh Hatch or Anaheim peppers, use canned green chiles (about 8 oz). For poblanos, green bell peppers make a milder substitute, though you’ll lose some of that earthy pepper flavor.
• Chicken breast: Chicken thighs work great here – they actually stay more tender. You could even use leftover rotisserie chicken (about 4-5 cups shredded).
• Pepper Jack cheese: Monterey Jack or sharp white cheddar can step in nicely. For a lighter version, try reduced-fat cheese, though it won’t melt quite as smoothly.
• Cilantro: If you’re in the ‘cilantro tastes like soap’ camp, fresh parsley makes a good stand-in, though it will change the flavor profile a bit.
• Pickled jalapeño: No pickled jalapeños? Add an extra fresh one plus a splash of vinegar to get that tangy kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making white chicken chili is overcooking the beans – they should be tender but still hold their shape, so start checking them about 30 minutes before the recommended cooking time. A common mistake is adding salt to the beans too early in the cooking process, which can make them tough and slow to soften, so wait until they’re nearly done before seasoning. When it comes to the chiles, don’t skip the charring step – this adds a deep, smoky flavor that makes all the difference, but be careful not to blacken them completely as this can make your chili bitter. For the best texture, avoid shredding the chicken too finely – larger, more natural chunks will give you a heartier bite and help the meat stay juicy in the broth. Finally, remember to add the cheese gradually while stirring to prevent it from clumping, and save some for garnishing at the end.

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What to Serve With White Chicken Chili?

This hearty chili is practically a meal on its own, but a few simple sides can make it even better! Warm corn tortillas or cornbread are perfect for soaking up all that tasty broth, while a simple green salad with ranch dressing helps balance out the heat from the chiles. I love setting out bowls of diced avocado, extra lime wedges, sour cream, and tortilla chips so everyone can customize their bowl. For a fun twist, you can also serve this chili over a scoop of steamed rice or with quesadillas on the side for dipping.

Storage Instructions

Keep Fresh: This white chicken chili is perfect for leftovers! Put it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they hang out together, making it even tastier the next day.

Freeze: Got extra chili? Let it cool completely, then pop it into freezer-safe containers or heavy-duty freezer bags. It’ll keep well for up to 3 months. Just leave a little space at the top of your container since liquids expand when frozen. Pro tip: freeze it in individual portions for easy lunches!

Reheat: When you’re ready to eat, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave it in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of chicken broth to thin it out. Fresh toppings like cheese, cilantro, and scallions are best added after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 250-270 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

Ingredients

• 1 pound of dried small white beans, like navy, great northern, or cannellini beans
• Kosher salt, to taste
• 2 fresh poblano peppers
• 4 fresh anaheim or hatch peppers
• 2 jalapeño peppers
• 1 medium onion, peeled, topped and tailed, then halved lengthwise
• 8 medium garlic cloves
• 3 tablespoons of either vegetable or canola oil
• 1 quart low-sodium chicken broth, either homemade or store-bought
• 1 whole pickled jalapeño, plus 2 tablespoons of its pickling liquid
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 4 boneless, skinless chicken breast halves (about 2 pounds in total)
• 1 pound of shredded pepper jack cheese, split in portions
• 2 tablespoons freshly squeezed lime juice, from 2 limes, plus 1 lime cut into wedges for serving
• 1 cup chopped fresh cilantro leaves, divided
• 4 to 6 scallions, using only the white and light green parts, thinly sliced

Step 1: Soak the Beans

Begin by covering the beans with 1 gallon (4 quarts) of water in a large bowl.

Add 1/4 cup of salt and stir until dissolved.

Cover the bowl and let it rest at room temperature for at least 8 hours and up to 24 hours.

After soaking, drain and rinse the beans thoroughly before moving on to the next step.

Step 2: Broil the Vegetables

Adjust your oven’s broiler rack to be 8 inches below the broiler element and preheat the broiler to high.

Place the poblano peppers, Anaheims, jalapeños, onion, and garlic on a foil-lined, rimmed baking sheet.

Toss them with 1 tablespoon of oil using your hands to coat and season with salt.

Broil the vegetables, turning and rearranging them occasionally, until the peppers are blackened on all sides and skins are wrinkled, about 15 to 20 minutes in total.

Gather up the foil to form a sealed pouch and let the chiles rest for 5 minutes.

Step 3: Prepare the Chile Purée

Place the rested chiles and the prepared chicken stock in a large bowl.

Peel the chiles under the stock, leaving the skins and seeds behind.

Transfer the chile flesh to a hand blender or a standing blender.

Add the broiled onion, broiled garlic, and the canned jalapeño (without the pickling liquid).

Blend everything until a smooth purée is formed and set aside.

Step 4: Cook and Combine the Ingredients

In a large Dutch oven, heat the remaining 2 tablespoons of oil over medium heat until shimmering.

Add the cumin and coriander, cooking and stirring until fragrant, about 30 seconds.

Pour in the chile purée and stir until well incorporated.

Strain the chicken stock into the pot, pressing on the skins and seeds to extract as much liquid as possible; discard the skins and seeds.

Step 5: Cook the Beans and Chicken

Add the soaked beans and chicken breasts to the pot.

Add water as necessary to ensure the beans and chicken are completely submerged.

Bring the mixture to a boil, reduce to a bare simmer, and cook while stirring occasionally.

The chicken breasts should register 150°F (66°C) on an instant-read thermometer, which takes about 15 minutes.

Transfer the chicken breasts to a bowl and let them rest while continuing to simmer the broth and beans until the beans are fully tender, about 1 hour in total.

Step 6: Finish and Serve

Remove 1 1/2 cups of the beans along with their liquid and blend until completely smooth.

Stir this creamy mixture back into the pot.

Shred the chicken into bite-size pieces and return it to the stew.

Stir in half of the cheese until melted, then add the jalapeño pickling liquid, lime juice, and half of the cilantro.

Adjust seasoning with salt to taste.

Serve the stew immediately, garnished with extra shredded cheese, lime wedges, cilantro, and scallions.