Print

Easy White Chicken Chili with Roasted Poblano Peppers

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

This easy white chicken chili features smoky roasted poblano peppers, tender chicken, and a creamy broth. It’s a comforting, soul-warming bowl that comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 2 large poblano peppers
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, tortilla strips, hot sauce

Instructions

  1. Roast the poblano peppers: Place peppers on a sheet pan under the broiler or directly over a gas flame. Turn occasionally until skin is charred and blackened all over, about 5-7 minutes. Place in a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
  2. Peel and dice the peppers: Rub off the blackened skin, remove stem and seeds, then dice the flesh into small pieces. Set aside.
  3. Sauté the aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Toast the spices: Stir in cumin, oregano, smoked paprika (if using), and salt. Cook for 1 minute, stirring constantly.
  5. Add chicken and broth: Pour in chicken broth and add chicken. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through (165°F internal temperature).
  6. Shred the chicken: Remove chicken from pot and shred with two forks into bite-sized pieces.
  7. Add beans and cream cheese: Stir in drained white beans, diced roasted poblanos, and softened cream cheese. Stir until cream cheese melts into the broth.
  8. Finish with cream and lime: Return shredded chicken to pot. Stir in heavy cream or half-and-half. Simmer uncovered for 5-10 minutes until thickened. Remove from heat and stir in lime juice. Adjust salt and pepper to taste.
  9. Serve: Ladle into bowls and top with desired garnishes.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream and a dairy-free cream cheese alternative. For a spicier chili, leave some seeds in the poblano peppers or add a diced jalapeño. This chili freezes well for up to 3 months. Let it rest for 10-15 minutes after cooking for best flavor.

Nutrition

Keywords: white chicken chili, poblano peppers, easy chili, creamy chicken chili, comfort food, weeknight dinner

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