I’ll be honest—I used to think chili had to be red with ground beef until my New Mexican friend made this incredible hatch chile white chicken chili during a particularly cold October weekend. Now my family requests this smoky, creamy comfort bowl every time the weather turns chilly, and I’m pretty sure our dinner guests think I’m some kind of Southwestern cooking expert (if only they knew how wonderfully approachable this authentic New Mexican dish actually is). This perfect combination of tender chicken, earthy white beans, and those distinctive roasted hatch chiles has become our go-to soup when we want something that warms you from the inside out and brings the best of New Mexico’s chile culture to our own kitchen.
Here’s the Thing About This Hatch Chile White Chicken Chili
The secret to authentic Southwestern flavor at home is understanding that hatch chile white chicken chili is all about celebrating the unique, complex flavor of hatch chiles—their smoky heat and earthy sweetness that you simply can’t get from any other pepper. What makes this work is how the white beans provide creamy richness while the chicken broth creates a lighter base that lets those hatch chiles truly shine, unlike heavy tomato-based chilis that can mask delicate pepper flavors. I learned the hard way that using real hatch chiles makes all the difference—those brief weeks when they’re in season create anticipation across New Mexico because nothing else tastes quite the same. Around here, we’ve discovered that the combination of fresh diced hatch chiles and canned green chiles gives you both that authentic hatch flavor and the convenience of year-round availability.
What You’ll Need (And My Shopping Tips)
Good hatch chiles are the star here, so don’t try to substitute regular green chiles if you can help it—seek out fresh hatch chiles during late summer/early fall season or find frozen ones from New Mexico suppliers online. The flavor is distinctively earthy and complex with just the right amount of heat. If you absolutely can’t find hatch chiles, Anaheim chiles are the closest substitute, but you’ll miss that signature flavor that makes this dish special.
Quality chicken breast should be boneless and skinless for easy dicing and even cooking—I always grab a bit extra because the protein makes this chili hearty enough to be a complete meal. The white beans can be navy beans, cannellini, or great northern—any creamy white bean that holds its shape well. Good chicken broth makes a huge difference in the final flavor; go for low-sodium so you can control the salt yourself. Fresh onion and garlic are crucial for building that aromatic base that makes the whole pot smell incredible. I always stock up on hatch chiles when they’re in season and freeze them so we can make this chili all winter long. For more detailed information about hatch chiles and their unique characteristics, this comprehensive guide from Serious Eats explains exactly what makes these peppers so special in Southwestern cuisine.
Let’s Make This Together (Step by Step)
Start by heating olive oil in your largest, heaviest pot over medium heat—you want something that distributes heat evenly and has room for everything to simmer properly. Add the diced chicken and cook until it’s no longer pink and starting to get some golden edges, about 6-8 minutes. Here’s where I used to mess up: I’d crowd the chicken and it would steam instead of getting that nice texture that adds flavor to the final chili.
Add the diced onion and minced garlic to the pot with the chicken and cook until the onion is translucent and everything smells incredibly aromatic—this builds the flavor foundation that makes the whole chili sing. Then add those precious hatch chiles along with the diced green chiles, cumin, and chili powder. Cook for about 2 minutes until the spices are fragrant and the chiles are heated through.
Here’s my secret to perfect white chicken chili: pour in the chicken broth and bring everything to a gentle simmer, then let it cook for 15-20 minutes to allow all those flavors to meld together and the chicken to become perfectly tender. The house should smell like a New Mexican kitchen at this point—smoky, earthy, and incredibly inviting.
Add the drained white beans and continue cooking for another 10 minutes until they’re heated through and have absorbed some of that delicious broth. Taste and season with salt and pepper—this is where you adjust to your family’s preferences. Serve hot with your favorite toppings like shredded cheese, sour cream, and fresh cilantro. This pairs beautifully with Green Chile Cornbread for the ultimate New Mexican comfort food experience that brings authentic Southwestern flavors to your table.
If This Happens, Don’t Panic
Chili turned out too thin and watery? You probably had the heat too high or didn’t let it simmer long enough to reduce properly. Let it cook uncovered for an extra 10-15 minutes to concentrate the flavors and thicken naturally. The beans will also help thicken it as they break down slightly.
Not enough heat or the hatch chile flavor too mild? Hatch chiles can vary significantly in heat level and flavor intensity. Add more cumin and chili powder, or include some of the seeds from the hatch chiles for extra heat. I always taste and adjust because each batch of chiles is different, even from the same source.
When I’m Feeling Creative
When I’m feeling fancy, I’ll roast my own fresh hatch chiles over an open flame for “Fire-Roasted Hatch Chile Chili” that has incredible smoky depth and authentic New Mexican flavor. My party version gets diced jalapeños added for “Spicy Hatch Chile Chili” that brings extra heat for people who like their comfort food with serious fire.
Sometimes I make “Creamy Hatch Chile Chili” by stirring in a bit of cream cheese or heavy cream at the end—though the traditional version is already so satisfying that it hardly needs it. Around the holidays, I’ll add diced green bell peppers and corn for “Fiesta Hatch Chile Chili” that’s more colorful and festive for entertaining.
What Makes This Recipe Special
Hatch chile white chicken chili represents the heart of New Mexican cuisine, where the unique terroir of the Hatch Valley creates peppers with flavors that simply cannot be replicated elsewhere. This style of chili reflects the evolution of Southwestern cooking, where Native American, Mexican, and Anglo influences combined to create something distinctly regional and deeply satisfying. What sets authentic hatch chile chili apart from other white chilis is how the peppers provide both heat and complex flavor—earthy, slightly sweet, with a smokiness that comes from the high desert growing conditions and traditional roasting methods. The technique of building layers of flavor through proper sautéing and slow simmering allows each ingredient to contribute its best qualities while the hatch chiles remain the star. This preparation honors the brief but celebrated hatch chile season that brings people from across the Southwest to New Mexico each fall, creating a cultural phenomenon around a single ingredient that defines regional identity. For more insight into New Mexican chile culture and the significance of hatch chiles, this cultural guide from Visit Albuquerque explores how these peppers became central to New Mexican cuisine and tradition.
Questions I Always Get About This Recipe
Can I make this hatch chile white chicken chili ahead of time? Absolutely! This chili actually gets better after sitting overnight as all the flavors meld together. Store in the refrigerator for up to 4 days, and it freezes beautifully for up to 3 months.
What if I can’t find hatch chiles for this recipe? Frozen hatch chiles from New Mexico are available online year-round and work perfectly. If you absolutely can’t find them, Anaheim chiles are the closest substitute, though you’ll miss that distinctive hatch flavor.
Can I use a slow cooker for this white chicken chili? Yes! Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the beans in the last hour to prevent them from getting mushy.
How spicy is this hatch chile chili? Hatch chiles have moderate heat with complex flavor—most people find this pleasantly spicy but not overwhelming. The heat can vary depending on the specific chiles, so adjust with additional chili powder if needed.
Is this white chicken chili healthy? Very! It’s high in protein from the chicken and beans, packed with fiber, and naturally gluten-free. The white bean base makes it filling and nutritious without being heavy.
What’s the best way to serve this as a complete meal? Serve over baked sweet potatoes, with cornbread, or over rice. The toppings like cheese, sour cream, and cilantro make it feel complete and satisfying as a main dish.
One Last Thing
I couldn’t resist sharing this because the best fall comfort food moments are when you’re ladling up bowls of something that smells like roasted chiles and tastes like pure Southwestern warmth, and this hatch chile white chicken chili does exactly that. It turns any chilly evening into something special and proves that authentic regional flavors can become part of your regular comfort food rotation.
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Hatch Chile White Chicken Chili
Description
A soul-warming Southwestern chili featuring the distinctive flavor of hatch chiles, tender chicken, and creamy white beans—the perfect comfort food that brings authentic New Mexican flavors to your kitchen.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6
Ingredients
- 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
- 2 cans (14.5 oz each) white beans (navy, cannellini, or great northern), drained and rinsed
- 1 can (4 oz) diced green chiles
- 2 cups low-sodium chicken broth
- 1 cup diced hatch chiles (fresh, frozen, or roasted)
- 1 small onion, diced
- 2 cloves garlic, minced fine
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced chicken and cook for 6-8 minutes until no longer pink and starting to develop golden edges.
- Add diced onion and minced garlic to the pot with the chicken. Cook for 3-4 minutes until the onion is translucent and everything is fragrant.
- Stir in the diced hatch chiles, canned green chiles, cumin, and chili powder. Cook for 2 minutes until the spices are aromatic and the chiles are heated through.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes to allow all the flavors to meld together and the chicken to become tender.
- Add the drained white beans and continue cooking for another 10 minutes until the beans are heated through and have absorbed some of the flavorful broth.
- Season with salt and pepper to taste—start conservatively and adjust as needed since the heat level of hatch chiles can vary.
- Serve hot in bowls with your choice of toppings. This chili is even better the next day as the flavors continue to develop.
Nutrition Information (Per Serving):
- Calories: 285
- Carbohydrates: 28g
- Protein: 25g
- Fat: 8g
- Fiber: 8g
- Sodium: 450mg
- Iron: 15% DV (beans and chicken provide excellent nutrition!)
Notes:
Fresh or frozen hatch chiles provide the most authentic flavor, but canned diced green chiles work in a pinch. Don’t skip the initial browning of the chicken—it adds important flavor depth to the final chili.
Storage Tips:
This chili keeps beautifully in the refrigerator for up to 4 days and actually improves in flavor as it sits. It also freezes well for up to 3 months. Reheat gently and add fresh toppings when serving.
Serving Suggestions:
Perfect with green chile cornbread for authentic Southwestern flavor, delicious over baked sweet potatoes for a complete meal, beautiful served at fall gatherings and football parties, or enjoy with tortilla chips for dipping.
Mix It Up (Recipe Variations):
Fire-Roasted Version: Char fresh hatch chiles over an open flame before dicing for intense smoky flavor. Creamy Hatch Chile Chili: Stir in 4 oz cream cheese during the last 5 minutes for extra richness.
Spicy Heat Lover’s: Add diced jalapeños and extra chili powder for those who want serious Southwestern fire.
What Makes This Recipe Special:
This chili showcases the distinctive flavor of hatch chiles that can only come from New Mexico’s unique terroir. The white bean and chicken base allows the complex, earthy heat of these prized peppers to shine while creating a comfort food that’s both authentic to Southwestern cuisine and perfect for family dinners.
