Print

Easy Creamy White Chicken Chili with Roasted Poblano

creamy white chicken chili with roasted poblano - featured image
Print Recipe

A smoky, creamy white chicken chili made with roasted poblano peppers, white beans, and shredded chicken. This quick and easy recipe comes together in about 40 minutes and is perfect for meal prep or a cozy weeknight dinner.

Ingredients

Scale
  • 3–4 large poblano peppers
  • 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream or half-and-half
  • 2 tablespoons olive oil
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ¼ teaspoon cayenne pepper or chili flakes (optional, for heat)
  • For garnish: fresh cilantro, shredded Monterey Jack or pepper jack cheese, diced avocado, lime wedges, tortilla chips, sour cream or Greek yogurt

Instructions

  1. Roast the poblano peppers: Preheat broiler to high. Place whole poblanos on a foil-lined baking sheet. Broil 5-7 minutes per side until charred and blistered. Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Rub off blackened skin, remove stems and seeds, then dice the flesh. Set aside.
  2. Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook 4 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  3. Bloom spices: Stir in cumin, oregano, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.
  4. Build chili: Add diced roasted poblanos, chicken broth, and drained white beans. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
  5. Blend for creaminess: Scoop out 1½ cups of the chili (mostly beans and broth). Blend until smooth using an immersion blender or standard blender. Stir blended mixture back into the pot.
  6. Add chicken and cream: Stir in shredded chicken and heavy cream or half-and-half. Simmer 5 minutes until heated through. Adjust seasoning to taste.
  7. Serve: Ladle into bowls and garnish with cheese, avocado, cilantro, lime juice, and tortilla chips as desired.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream and skip the cheese. For a vegetarian version, omit chicken, double the beans, and use vegetable broth. The chili thickens as it sits; add a splash of broth when reheating. For best flavor, make a day ahead. If freezing, add cream after thawing and reheating to prevent separation.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblano, easy chili recipe, weeknight dinner, gluten-free chili, meal prep chili

Find it online: https://lucastable.com/easy-creamy-white-chicken-chili-with-roasted-poblano/