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Best Creamy White Chicken Chili with Roasted Poblanos

creamy white chicken chili with roasted poblanos - featured image
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A hearty, smoky white chicken chili made with roasted poblano peppers, tender shredded chicken, and creamy white beans. This quick and easy recipe delivers deep, comforting flavor in about 45 minutes without heavy cream.

Ingredients

Scale
  • 2 large poblano peppers
  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425 g each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 cup (60 g) sour cream or Greek yogurt (for serving)
  • Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, tortilla chips, diced avocado

Instructions

  1. Roast the poblanos: Preheat broiler to high. Place whole poblano peppers on a rimmed baking sheet. Broil 5-7 minutes, turning once, until skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes.
  2. Prep the poblanos: Peel off blackened skin. Cut off stems, slice open, and scrape out seeds and membranes. Dice flesh into small pieces. Set aside.
  3. Cook the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 4-5 minutes until soft. Add minced garlic, cumin, smoked paprika, oregano, and a pinch of salt. Stir 1 minute until fragrant.
  4. Add chicken and broth: Place chicken breasts in the pot. Pour in chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15-18 minutes until chicken is cooked through.
  5. Shred the chicken: Transfer chicken to a cutting board. Let rest 2 minutes, then shred with two forks. Return shredded chicken to the pot.
  6. Blend for creaminess: Scoop out 1 cup of white beans and add to a blender with 1/2 cup hot broth. Blend until smooth.
  7. Add beans and poblano: Stir remaining whole white beans, diced roasted poblanos, and bean puree into the pot. Simmer uncovered 10-12 minutes, stirring occasionally, until thickened.
  8. Finish with lime and cilantro: Remove from heat. Stir in lime juice and most of the cilantro. Adjust salt and pepper to taste.
  9. Serve and garnish: Ladle into bowls. Top with sour cream or Greek yogurt, cheese, extra cilantro, and tortilla chips if desired.

Notes

For best flavor, don’t rush the roasting step. Season in layers with salt. Add lime juice at the end to preserve brightness. Chili tastes even better the next day. For a dairy-free version, use coconut cream or dairy-free yogurt. To make it spicier, add diced jalapeño with the onions or a minced chipotle pepper in adobo sauce.

Nutrition

Keywords: white chicken chili, roasted poblano, creamy chili, chicken chili, easy chili, healthy chili, gluten-free chili

Find it online: https://cookluma.com/best-creamy-white-chicken-chili-with-roasted-poblanos/