Name: White chicken chili
Prep time: 20 min
Cook time: 45 min
Yield: 6 generous bowls
Ingredients: 1 tablespoon Avocado oil or olive oil; 1 medium Yellow onion, diced; 1 medium Poblano pepper, stemmed, seeded and diced; 4 cloves Garlic, minced; 2 teaspoons Ground cumin; 1 teaspoon Ground coriander; 1 teaspoon Dried Mexican oregano; 1/2 teaspoon Garlic powder; 1/2 teaspoon Onion powder; 1/4 teaspoon Smoked paprika; 1/8 teaspoon each White pepper and black pepper; 1 can (4 ounces) Mild diced green chiles; 3 cups, plus more to loosen Low-sodium chicken broth, divided; 3 cans (15 ounces each) Chickpeas, drained and rinsed, divided; 4 ounces Cream cheese, cubed; 1 tablespoon, then to taste White miso; 1 cup Frozen sweet corn; 3 cups (about 1 pound) Cooked chicken, chopped or pulled, skin and bones removed; 1/2 cup Whole milk; 2 tablespoons, then to taste Fresh lime juice; To taste Kosher salt; About 1 cup Crispy tortilla strips; About 1/2 cup Shredded Monterey Jack or mild cheddar; About 1/2 cup Greek yogurt or sour cream; Optional Cilantro, scallions, pickled jalapeños and lime wedges

White chicken chili

Chicken, chickpeas and sweet corn in a creamy green-chile broth. Blended chickpeas, cream cheese and a little white miso give the pot body, with fresh lime at the finish.

Published Oct 7, 2026

Servings

6 generous bowls

Total time

About 1 hour 5 minutes

Creamy chickpeas in the base

Blending some of the chickpeas into the broth gives this chili body without a flour roux. Cream cheese makes it smooth, and a little white miso brings a savory flavor that works really well with chicken.

Take your time with the onion and poblano. Get them soft before the broth goes in. Then finish with lime, taste, and adjust the salt. The tortilla strips belong on the bowl at the last second so they stay crunchy.

Instructions

Heat the oil in the Dutch oven over medium heat. Add the onion and poblano with a small pinch of salt. Cook for about 12 to 15 minutes, stirring, until very soft with lightly browned edges. Lower the heat if they brown before softening.
Add the garlic and cook for about 1 minute. Add all the dry spices and stir for another 30 to 60 seconds, then stir in the green chiles.
Blend 1 can of the chickpeas with 1 cup of the broth, the cream cheese and 1 tablespoon miso until completely smooth. Use room-temperature broth so you don't need to blend hot liquid.
Add this mixture to the pot with the remaining 2 cups broth, 2 cans chickpeas and the corn. Bring to a gentle simmer. Cook for about 20 minutes, stirring occasionally so the creamy base doesn't catch. Avoid a hard boil.
Add the cooked chicken. Stir gently until the chicken is hot throughout and reaches 165°F. Add the milk and lime juice and warm through without boiling. If too thick, add a little more broth; if too thin, mash some chickpeas against the side and stir them back in.
Taste a spoonful with chicken and broth. Add salt if needed, then more lime for brightness. If it needs a little more savory flavor, dissolve another teaspoon of miso in a spoonful of warm broth and stir it in before adding more salt.
Ladle into bowls. Add tortilla strips, cheese and a spoonful of yogurt or sour cream. Offer the green toppings and lime at the table. Bama bread goes well alongside.

White chicken chili

Creamy chickpeas in the base