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Easy Creamy White Chicken Chili with Roasted Poblanos

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This creamy white chicken chili with roasted poblanos is a one-pot wonder that’s perfect for busy weeknights. The roasted poblanos add a subtle smoky heat, while a simple bean puree creates a velvety texture without heavy cream.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 cup frozen corn kernels
  • ½ cup heavy cream or half-and-half (optional)
  • 3 large poblano peppers
  • 1 tablespoon olive oil (for roasting)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Lime wedges (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions

  1. Roast the Poblanos: Preheat your oven’s broiler to high. Place the poblano peppers on a baking sheet and drizzle with 1 tablespoon olive oil, turning to coat. Broil for 5-7 minutes per side, until the skin is charred and blistered. Transfer the hot peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes.
  2. Prepare the Peppers: Once the poblanos are cool enough to handle, use your fingers or a paper towel to rub off the charred skin. Remove the stems and seeds, then dice the flesh into small pieces. Set aside.
  3. Start the Base: In your Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the cumin, oregano, smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Cook for 1 minute.
  4. Create the Creamy Element: While the onions cook, add 1 can of the drained white beans and ½ cup of chicken broth to your blender. Blend until completely smooth and creamy. Set aside.
  5. Build the Chili: Pour the remaining 3 ½ cups chicken broth into the pot. Add the whole chicken breasts or thighs, the remaining can of whole white beans, the frozen corn, and the diced roasted poblanos. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F).
  6. Shred the Chicken: Using tongs, transfer the cooked chicken to a cutting board. Let it rest for 5 minutes, then shred it with two forks. Return the shredded chicken to the pot.
  7. Add the Creamy Puree: Pour the blended bean mixture into the pot and stir to combine. Let it simmer for another 10 minutes, uncovered, to allow the flavors to meld and the chili to thicken slightly. If you’re using heavy cream or half-and-half, stir it in during the last 5 minutes of cooking.
  8. Taste and Adjust: Give it a taste. You might want more salt, a squeeze of lime juice, or an extra pinch of cumin.
  9. Serve: Ladle the chili into bowls and top with your favorite garnishes.

Notes

Don’t skip roasting the poblanos—it adds essential smoky depth. For a thicker chili, mash some whole beans before adding. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblano, one-pot meal, easy chili recipe, weeknight dinner

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