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Creamy Roasted Poblano White Chicken Chili

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A smoky, creamy white chicken chili made with roasted poblano peppers, tender chicken, and white beans. This comforting dish started as a happy accident and has become a most-requested recipe for gatherings and weeknight dinners alike.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 4–5 large poblano peppers
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • For Toppings (optional): fresh cilantro, chopped; sour cream or Mexican crema; shredded Monterey Jack or pepper jack cheese; diced avocado; fresh lime wedges; tortilla chips or strips

Instructions

  1. Roast the poblano peppers: Preheat oven broiler to high. Place whole poblano peppers on a foil-lined baking sheet. Broil for 5-7 minutes, turning once or twice, until skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
  2. Prepare the peppers: Once cool enough to handle, peel off blackened skins. Remove stems and seeds, then roughly chop the peppers. Do not rinse.
  3. Cook the aromatics: In a large Dutch oven or pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook 5-6 minutes until soft. Add minced garlic and cook 1 minute until fragrant.
  4. Add seasonings and peppers: Stir in cumin, oregano, and smoked paprika; cook 30 seconds. Add chopped roasted poblano peppers and stir to combine.
  5. Add chicken and broth: Place chicken in the pot. Pour in chicken broth (should just cover chicken). Bring to a gentle boil, reduce heat to low, cover, and simmer 20-25 minutes until chicken is cooked through.
  6. Shred the chicken: Remove chicken from pot, let rest a few minutes, then shred with two forks.
  7. Blend part of the chili: Add one can of drained beans to the pot. Use an immersion blender to blend until smooth and creamy. (Alternatively, transfer 2 cups to a regular blender, blend, and return to pot.)
  8. Add remaining ingredients: Stir in remaining can of whole beans, shredded chicken, and cubed cream cheese. Stir until cream cheese is fully melted and incorporated, about 2-3 minutes.
  9. Simmer and adjust: Let chili simmer 5-10 minutes to meld flavors. Season with salt and pepper. Adjust thickness with extra broth or water as needed.
  10. Serve and garnish: Ladle into bowls and top with desired garnishes such as sour cream, cilantro, and tortilla chips.

Notes

For best flavor, don’t skip roasting the poblanos. Let cream cheese come to room temperature before adding to prevent clumping. Chili tastes even better the next day. To make ahead, prepare a day in advance and reheat gently. For a thicker chili, simmer uncovered longer; for thinner, add more broth. Can be frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, poblano chili, creamy chili, roasted poblano, chicken chili, comfort food, easy dinner, gluten-free

Find it online: https://dinadishes.com/creamy-roasted-poblano-white-chicken-chili-recipe/