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White Chicken Chili (Bean-free)

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by Angela Gallardo in Instant Pot, Lunch & Dinner, Recipes

Happy Christmas and all that!

This White(ish) Chicken Chili is the best thing I’ve made all December.  Hopefully though, to be surpassed by my FIRST EVER attempt at Christmas tamales.  Carrying on a family tradition this year!  And corn is my favorite not-Paleo food, with tamales being pretty high up there in the ranking.  So here’s hoping it’s spectacular!

I urge you to not skip the roasting of the poblanos.

Though I’ve included a shortcut in the notes if you must.  They’re hard to find already roasted in a jarred form, though if you can find ’em, that works too!  But that roasted flavor is really what makes this soup what it is.

It’s a really huge batch of soup so possibly perfect for family get togethers.  And best enjoyed while listening to a little “River” by the queen herself, Joni Mitchell.

Get a printable PDF of the recipe

White Chicken Chili

Yields: ~8 cups (it’s a BIG batch!)

2 poblano or pasilla peppers, roasted (see instructions below)

2 tbsp. high-heat cooking fat

1/2 large white or sweet onion, chopped

1 sweet bell pepper (any), chopped

6 garlic cloves, chopped

2 tbsp. tomato paste

1/4 c. dry white wine

4 c. bone broth or stock of choice

1 lb. baby potatoes, cubed small

4 c. small cubed butternut squash, sweet potatoes, or parsnips, etc

8 oz. canned green chilis

2 tsp. ground cumin

1 tsp. oregano

1/2+ tsp. ground chipotle pepper (adjust to desired spiciness)

4 c. shredded chicken

1 c. creme fraiche, coconut cream, or cashew cream

2 tsp. sea salt

1 tsp. black pepper

1/2 c. chopped cilantro

For serving: EVOO, lime wedges, avocado, more cilantro


To roast the poblanos, set them over a gas burner (open flame), turning occasionally until the entire pepper is charred black.  Alternatively, you can place in an oven under the broiler, turning occasionally to get all sides.

Move the charred peppers to a large bowl and cover with a towel or saran wrap.  Leave for 5 minutes to allow the steam to help separate the skins from the pepper flesh.  Scrub the charred skins off with a towel or paper towels to remove (most of) the black.  Chop the peppers and set aside.

Heat a very large stock pot over medium-high heat.  Once hot, add the cooking fat, onion, and sweet bell pepper.  Sauté until softened, about 3 minutes.  Add in the chopped poblanos and continue to sauté until lightly golden, about 5 more minutes.

Add the garlic, tomato paste (you can omit if you want truly “white” chili), and white wine.  Stir and sauté 2-3 minutes to cook off the alcohol.

Add the bone broth, baby potatoes, butternut squash, green chilis, cumin, oregano, and chipotle pepper. Bring to a simmer and turn the heat to medium.  Simmer for 15-20 minutes, stirring occasionally, or until the potatoes and squash are cooked through.

Stir in the cooked chicken for 3-5 minutes to warm through.  Remove from the heat and stir in the cream, salt and pepper (adjust to taste), and chopped cilantro.


  • You can shortcut the roasting by using the poblanos not roasted and jarred roasted red or yellow peppers in place of the sweet bell pepper.  This way you’ll still get the roasted flavor, just not from the poblanos.
  • This could also be made in the Instant Pot with the Sauté function set to “More” heat.

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