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Easy Creamy White Chicken Chili with Roasted Poblanos

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A hearty and comforting white chicken chili with smoky roasted poblanos, creamy broth, and tender chicken. Perfect for cold nights, this easy recipe comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 3 large poblano peppers (about 6 ounces total)
  • 1 can (15 ounces) white beans, drained and rinsed (cannellini or great northern)
  • 1 can (4 ounces) diced green chiles (optional)
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream (full fat)
  • 2 tablespoons all-purpose flour
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or queso fresco (for garnish)
  • Lime wedges (for garnish)
  • Crushed tortilla chips or crispy strips (for garnish)

Instructions

  1. Roast the poblanos: Preheat broiler to high. Place poblano peppers on a baking sheet and broil for 4-5 minutes per side, turning with tongs, until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cool, rub off skin, remove stems and seeds, and chop flesh into small pieces. Set aside.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Build the flavor base: Reduce heat to medium and add remaining 1 tablespoon olive oil. Cook diced onion for 4-5 minutes until softened. Add garlic, cumin, oregano, and smoked paprika, stirring for 30 seconds until fragrant.
  4. Thicken the broth: Sprinkle flour over onion mixture and stir for 1 minute. Slowly pour in chicken broth while stirring continuously. Bring to a gentle simmer.
  5. Add chicken back: Return seared chicken to pot with any juices. Add chopped roasted poblanos, drained white beans, and diced green chiles (if using). Stir, reduce heat to low, and simmer uncovered for 15-20 minutes until chicken is cooked through and tender.
  6. Shred the chicken: Remove chicken from pot and shred with two forks into bite-sized pieces.
  7. Finish with cream: Return shredded chicken to pot. In a small bowl, whisk together heavy cream and sour cream until smooth. Pour into chili and stir gently. Simmer for 5 minutes on low heat, stirring occasionally. Adjust seasoning with salt and pepper.
  8. Serve and garnish: Ladle chili into bowls and top with cilantro, cheese, lime squeeze, and crushed tortilla chips. Serve hot.

Notes

Don’t skip roasting the poblanos—it adds smoky depth. Keep heat low after adding cream to prevent curdling. Chili thickens upon standing; add broth to thin if needed. For a thicker chili, mash half the beans before adding. Can be made in a slow cooker: sear chicken and sauté aromatics first, then cook on low for 6-7 hours or high for 3-4 hours, adding cream at the end.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblano, chicken chili, easy chili, comfort food, fall recipe, winter recipe

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