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Cozy White Chicken Chili with Roasted Poblanos

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This cozy white chicken chili with roasted poblanos is a quick and easy comfort food that’s perfect for cold weather. Smoky roasted poblanos, tender chicken, and a creamy broth come together in just 45 minutes for a crowd-pleasing meal.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 3 medium poblano peppers
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • ½ cup heavy cream or half-and-half (use full-fat coconut milk for dairy-free)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 tablespoon lime juice (fresh is best here)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Lime wedges (for topping)

Instructions

  1. Roast the poblanos. Preheat your broiler to high and place the poblano peppers on a baking sheet. Broil for 8-10 minutes, turning occasionally with tongs, until the skins are blackened and blistered all over. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
  2. Prepare the poblanos. Once the peppers are cool enough to handle, peel off the blackened skins. Remove the stems and seeds, then dice the flesh into small pieces. Set aside.
  3. Cook the chicken. While the peppers are steaming, place the chicken breasts in a medium saucepan and cover with water or chicken broth. Bring to a gentle simmer over medium heat and cook for 12-15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from the pot and let it cool slightly. Reserve 1 cup of the cooking liquid.
  4. Sauté the aromatics. In your large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown at the edges. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Build the flavor. Add the ground cumin, dried oregano, and smoked paprika to the pot. Stir constantly for about 1 minute until the spices are toasted and fragrant.
  6. Add the liquids and beans. Pour in the chicken broth and the reserved cooking liquid from the chicken. Add the drained white beans and the diced roasted poblanos. Stir everything together and bring to a gentle boil. Reduce the heat to low and let it simmer for 15 minutes.
  7. Shred the chicken. While the chili simmers, use two forks to shred the cooked chicken into bite-sized pieces.
  8. Finish the chili. Add the shredded chicken to the pot. Stir in the cream cheese cubes and heavy cream. Continue stirring until the cream cheese is completely melted and the broth becomes creamy and slightly thickened, about 3-4 minutes.
  9. Season and serve. Stir in the lime juice. Taste the chili and add salt and pepper as needed. Ladle into bowls and top with your favorite toppings.

Notes

Don’t skip roasting the poblanos—it adds a smoky depth that canned chiles can’t replicate. For a thicker chili, mash half a cup of beans against the pot before adding cream cheese. Let the chili rest for a few hours or overnight for best flavor. For dairy-free, use full-fat coconut milk and dairy-free cream cheese.

Nutrition

Keywords: white chicken chili, roasted poblano, easy chili recipe, creamy chicken chili, comfort food, winter soup, quick dinner

Find it online: https://lucastable.com/cozy-white-chicken-chili-with-roasted-poblanos-easy-and-best/