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Lighter White Chicken Chili with Roasted Poblanos

Lighter white chicken chili with roasted poblanos - featured image
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A creamy, smoky white chicken chili made lighter with roasted poblanos and a clever blender trick that creates a velvety texture without heavy cream. Quick enough for a weeknight and perfect for meal prep.

Ingredients

Scale
  • 3 large poblano peppers
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Optional toppings: sliced avocado, extra Greek yogurt or sour cream, shredded Monterey Jack cheese, crushed tortilla chips, pickled jalapeños, extra cilantro

Instructions

  1. Roast the poblanos: Preheat broiler to high. Place poblano peppers on a baking sheet and broil for 4-5 minutes per side until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Peel and seed the peppers: Once cool enough to handle, rub off charred skin. Cut off stems, slice open, and scrape out seeds and white membranes. Chop roughly and set aside.
  3. Start the base: While peppers steam, heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Add chicken and broth: Place chicken breasts in pot. Pour in chicken broth (should just about cover chicken). Add cumin, oregano, smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. 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: Remove chicken from pot and shred with two forks into bite-sized pieces. Set aside.
  6. Blend the creaminess: Ladle 1 cup cooking liquid from pot into a blender. Add roasted poblano pieces and one full can of drained Great Northern beans. Blend on high until completely smooth, about 30-45 seconds.
  7. Combine everything: Pour blended mixture back into pot. Add remaining can of whole beans (drained) and shredded chicken. Stir and bring to a gentle simmer. Cook 5-7 minutes for flavors to meld.
  8. Finish with yogurt and lime: Remove pot from heat. Stir in Greek yogurt until fully incorporated. Add lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
  9. Serve immediately: Ladle into bowls and top with desired toppings. Chili will thicken as it sits; add a splash of broth when reheating.

Notes

Don’t skip roasting the poblanos—it adds essential smoky depth. For a thicker chili, blend both cans of beans. Always add Greek yogurt off the heat to prevent curdling. Chili tastes even better the next day. For dairy-free, skip yogurt or use full-fat coconut milk. For vegetarian, omit chicken and use vegetable broth with extra beans or zucchini.

Nutrition

Keywords: white chicken chili, roasted poblano, creamy chili, healthy chili, weeknight dinner, meal prep, gluten-free, high protein

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