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Best Creamy White Chicken Chili with Roasted Poblanos

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A rich and velvety white chicken chili featuring smoky fire-roasted poblano peppers, tender shredded chicken, and a creamy broth made with cream cheese and sour cream. This comforting bowl is perfect for chilly nights and gets even better the next day.

Ingredients

Scale
  • 3–4 large poblano peppers
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 4–5 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1.5 cups frozen corn (no need to thaw)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • Juice of 1–2 limes
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for cooking)
  • Optional toppings: fresh cilantro, sliced jalapeño, shredded Monterey Jack cheese, crispy tortilla strips, extra sour cream, lime wedges

Instructions

  1. Roast the Poblanos: Preheat broiler to high with rack 6 inches from heat. Place whole poblano peppers on a foil-lined baking sheet. Broil 5-7 minutes per side, turning with tongs, until skin is blistered and charred all over. Transfer to a bowl, cover tightly with plastic wrap, and steam for 10 minutes.
  2. Prepare the Peppers: Once cool enough to handle, rub off blackened skins using fingers or a paper towel. Cut off stems, slice open, and scrape out seeds and membranes. Dice roasted flesh into small pieces and set aside.
  3. Cook the Chicken: Season chicken breasts generously with salt, pepper, and a pinch of cumin. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear chicken 4-5 minutes per side until golden brown (not fully cooked). Transfer to a plate.
  4. Sauté the Aromatics: Reduce heat to medium. Add a little more oil if needed, then add diced onion. Cook 4-5 minutes until soft and translucent. Add minced garlic, ground cumin, and dried oregano; stir constantly for 30 seconds until fragrant.
  5. Build the Chili Base: Pour in chicken broth, scraping up browned bits from pot bottom. Add diced roasted poblanos, drained beans, and frozen corn. Stir to combine. Return seared chicken breasts to pot, nestling into liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20-25 minutes until chicken is cooked through and shreds easily.
  6. Shred the Chicken: Remove cooked chicken from pot and place on a cutting board. Use two forks to shred into bite-sized pieces. Return shredded chicken to pot.
  7. Create the Creamy Finish: In a small bowl, place softened cream cheese. Ladle about 1/2 cup hot broth from pot into bowl with cream cheese. Whisk until smooth and lump-free. Pour mixture back into pot and stir well.
  8. Finish and Season: Stir in sour cream until fully blended. Let chili simmer on low 5 minutes to thicken slightly (do not boil). Turn off heat. Squeeze lime juice into pot and stir. Taste and adjust salt, pepper, and lime juice as needed.
  9. Serve: Ladle chili into bowls and top with desired garnishes such as fresh cilantro, shredded Monterey Jack cheese, crispy tortilla strips, extra sour cream, and sliced jalapeño.

Notes

Do not rush the roasting of poblanos; a good char is essential for smoky flavor. Season in layers for best results. Temper cream cheese with hot broth to prevent curdling. Chili tastes even better the next day. For a spicier version, add diced jalapeños or chipotle powder. For a vegetarian version, omit chicken and use 3 cans of beans with vegetable broth.

Nutrition

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

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