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Chicken Chili Blanco

If you’ve never tried a white chili before, this recipe is for you! With a slightly more delicate flavour than traditional red chili, this dish uses lighter-coloured vegetables such as parsnips, corn, and yellow pepper to maintain its pale hue.
Serves: 12
Prep Time: 20 min
Cook Time: 30 min


4 bone-in, skinless chicken breasts
1 cup navy beans, dried
1 can navy beans
2 poblano peppers, dried
1 tbsp chili powder
4 cups water
5 cloves garlic, minced
1 bay leaves
1 tbsp olive oil
1 cup white onion, diced
2 cups parsnip(s), peeled, diced
2 cups carrot(s), peeled, diced
2 cups yellow pepper(s), diced
1 cup corn niblets, frozen
1 jalapeño pepper, diced
2 tsp cumin, ground
2 tsp oregano, dried
1 tsp thyme, dried
1 tsp salt
1 cup light sour cream
½ cup cilantro, fresh, minced
10 sprigs cilantro, (optional garnish)
½ cup green onion(s), thinly sliced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Soak white navy beans overnight in 6 cups (1.5 L) of water. Cover and cook in plenty of cold water, adding more as necessary. Simmer 2-3 hours until tender. Drain and set aside. Alternatively you can use 2 cups (500 mL) of cooked white navy beans. Drain and rinse in a colander to remove most of the sodium.

  2. Soak the dried poblano peppers in boiling water. Remove peppers and cut into fine strips. Add reserved liquid and water to measure 4 cups (1 L).

  3. Bring chicken breasts, water from step 2, two minced garlic cloves and bay leaf to a boil. Reduce heat to low, cover and simmer until the chicken is cooked through – about 20 minutes. Remove pot from heat, cover and set aside to cool. Drain stock and reserve. When chicken is cool use your hands to pull meat off the bone and set aside.

  4. Heat olive oil in large soup pot over medium high heat. Add diced onion, the remaining minced garlic, diced parsnips (or carrots), diced yellow peppers, frozen corn and jalapeño and cook, stirring, until softened, about 5 minutes.

  5. Add reserved beans and chicken stock, shredded chicken, cumin, oregano, thyme and cook for another 20 minutes, or until vegetables are tender. Season with salt to taste. Stir in cilantro and sour cream.

  6. To serve, ladle into bowls and sprinkle with the thinly sliced green onions and a cilantro sprig.

Helpful Tip

This South American inspired chili consists of mostly "white" ingredients and is a nice change from the red chili con carne. It uses dried mulato pod (poblano) peppers which are related to ancho peppers. They have a smoky flavour but are not "hot." If you do not have them substitute your favourite red chili or even the usual dried chili powder. The consistency is more of a soup than a thicker red chile con carne.

Nutrition Info

Per 300 g serving Amount
Protein30 g
Fat6 g
Saturated Fat2 g
Carbohydrate34 g
Fibre8 g
Sugar3 g
Cholesterol60 mg
Sodium280 mg
Per 300 g serving % Daily Value
Vitamin A20
Vitamin C110
Vitamin B650
Vitamin B1221