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Cozy White Chicken Chili with Roasted Poblano Peppers

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This cozy white chicken chili is more than just a meal—it’s a moment of pure comfort. The combination of tender chicken, creamy broth, and the deep, roasted flavor of the poblanos is next-level comfort food.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles (mild)
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup frozen corn kernels
  • ½ cup heavy cream
  • Salt and black pepper, to taste
  • 3 large poblano peppers
  • 1 tablespoon olive oil (for brushing peppers)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Preheat your oven’s broiler to high, and place a rack about 6 inches from the heating element.
  2. Place the 3 poblano peppers on a sheet pan. Brush them lightly with 1 tablespoon of olive oil.
  3. Broil for 5-7 minutes, turning once with tongs, until the skin is blistered and charred on all sides.
  4. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 10 minutes.
  5. Once cool enough to handle, rub off the charred skin with your fingers. Remove the stems and seeds, then roughly chop the flesh. Set aside.
  6. While the peppers steam, heat 2 tablespoons of olive oil in your large Dutch oven over medium heat.
  7. Add the diced onion and cook, stirring occasionally, for 5-6 minutes until soft and translucent.
  8. Add the minced garlic, 1 ½ teaspoons cumin, 1 teaspoon oregano, and ½ teaspoon smoked paprika. Stir constantly for 1 minute until fragrant.
  9. Pour in 4 cups of chicken broth, scraping up any browned bits from the bottom of the pot.
  10. Add the drained cannellini beans, the can of diced green chiles, and the chopped roasted poblanos. Stir to combine.
  11. Nestle the chicken breasts into the liquid. Bring the chili to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender.
  12. Using tongs, transfer the cooked chicken breasts to a cutting board. Let them rest for 2-3 minutes, then shred with two forks.
  13. Return the shredded chicken to the pot along with 1 cup of frozen corn. Stir in ½ cup of heavy cream.
  14. If you want a thicker chili, use an immersion blender to give it 2-3 quick pulses, or mash some beans against the side of the pot with a fork.
  15. Season with salt and black pepper to taste. Start with 1 teaspoon of salt and adjust as needed.
  16. Let the chili simmer uncovered for 5-10 minutes to thicken slightly. Taste and adjust seasoning if needed.
  17. Ladle into bowls and top with your favorite garnishes—fresh cilantro, shredded cheese, a dollop of sour cream, diced avocado, and a squeeze of lime. Serve with tortilla chips or crusty bread.

Notes

Don’t skip roasting the poblanos—it’s the secret to the deep, smoky flavor. For a dairy-free version, use full-fat coconut milk instead of heavy cream. Chili tastes even better the next day as flavors meld. Add cream at the end off the boil to prevent curdling.

Nutrition

Keywords: white chicken chili, roasted poblano, comfort food, soup, chili, chicken, easy weeknight dinner

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