Spicy White Chicken Chili

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Based on a recipe from Lousiana Kitchen and Culture


  • 1 tablespoon olive oil
  • 1 sweet onion chopped
  • 5 cloves garlic minced
  • 1 tablespoon cumin optional, or use less if you wish
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon chipotle powder
  • Kosher salt and freshly ground black pepper to taste
  • 2 poblanos roasted, stems and seeds removed, chopped
  • 1 jalapeno roasted, stems and seeds removed, minced
  • 2 cans chopped roasted green chiles
  • 1/4 cup chopped fresh cilantro
  • 4 cups chicken broth divided
  • 3 cups cooked chicken chopped or shredded
  • 1 lime juiced and zested
  • 3 15 ounce cans cannelini beans, rinsed and drained
  • Your favorite toppings shredded cheese, tortilla strips, sour cream, etc


  • Heat oil in large Dutch or pot over medium-high heat.
  • Add onion and cook for 5 minutes.
  • Add the garlic and cook for another minute.
  • Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
  • Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
  • Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
  • Add the beans and cook another 15 minutes, adding more broth if necessary.
  • Serve with desired toppings.