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Quick Creamy Poblano White Chicken Chili

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A quick and easy weeknight chili featuring roasted poblano peppers blended into a creamy, velvety base with white beans and shredded chicken. Ready in about 35 minutes, this comforting dish delivers deep, smoky flavor without heavy cream.

Ingredients

Scale
  • 3 medium poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 3 cups cooked shredded chicken (from a rotisserie chicken or leftover grilled chicken)
  • ½ cup sour cream or full-fat Greek yogurt
  • Juice of 1 lime (about 2 tablespoons)
  • For garnish (optional): fresh cilantro, chopped; shredded Monterey Jack cheese; diced avocado; tortilla strips or crushed tortilla chips; lime wedges

Instructions

  1. Roast the poblanos: Preheat broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil for 4-5 minutes per side until skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
  2. Prepare the poblanos: Once cool enough to handle, rub off the blackened skin. Cut off stems, slice open, and scrape out seeds and membranes. Roughly chop the flesh and set aside.
  3. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Toast the spices: Add cumin, oregano, smoked paprika, and cayenne (if using). Stir constantly for about 30 seconds until fragrant.
  5. Build the base: Pour in chicken broth and add chopped roasted poblanos. Bring to a gentle boil, then reduce to a simmer. Add one can of drained and rinsed cannellini beans. Simmer for 5-7 minutes.
  6. Blend it creamy: Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully transfer the hot mixture in batches, filling no more than halfway each time. Hold lid with a towel and blend until smooth. Return blended mixture to the pot.
  7. Add remaining ingredients: Stir in the remaining can of cannellini beans and shredded chicken. Simmer for 5 minutes to heat through.
  8. Finish with creaminess and acid: Remove pot from heat. Stir in sour cream (or Greek yogurt) and fresh lime juice. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately: Ladle into bowls and top with desired garnishes such as shredded Monterey Jack cheese, diced avocado, fresh cilantro, tortilla strips, and lime wedges.

Notes

Roast poblanos properly for best flavor; don’t skip this step. For texture, blend only half the beans and leave the rest whole. Season in layers to avoid over-salting. Use room temperature sour cream to prevent curdling. Chili tastes even better the next day as flavors meld. For a dairy-free version, use full-fat coconut milk instead of sour cream. For a vegetarian version, swap chicken for an extra can of beans and use vegetable broth.

Nutrition

Keywords: white chicken chili, poblano chili, creamy chili, quick chili, weeknight dinner, easy chili recipe, poblano pepper chili, chicken chili

Find it online: https://cookluma.com/quick-creamy-poblano-white-chicken-chili-best-easy-recipe/