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Easy White Chicken Chili with Roasted Poblanos

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This creamy, mildly smoky white chicken chili is made with roasted poblano peppers, tender chicken, and cannellini beans. It’s a budget-friendly, one-pot meal that pleases even picky eaters and freezes beautifully.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 poblano peppers, roasted, peeled, seeded, and diced (about 1 cup)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Shredded Monterey Jack cheese (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or crusty bread (for serving)
  • Lime wedges (for serving)

Instructions

  1. Preheat the oven’s broiler to high and line a baking sheet with foil. Place the poblano peppers on the sheet and broil for 4-5 minutes per side until charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove stems, seeds, and membranes, then dice the flesh. Set aside.
  2. Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic, cumin, oregano, and smoked paprika, and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the whole chicken breasts and diced roasted poblanos. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the chicken is cooked through (165°F internal temperature).
  4. Transfer the cooked chicken to a cutting board and let rest for 2 minutes, then shred with two forks. Reduce the heat under the pot to low. Add the cream cheese cubes and whisk until completely melted and smooth. Stir in the heavy cream, then return the shredded chicken to the pot.
  5. Stir in the drained cannellini beans and frozen corn. Simmer uncovered for 10-15 minutes, stirring occasionally, until the chili thickens slightly. Season with salt and pepper to taste.
  6. Ladle the chili into bowls and top with shredded Monterey Jack cheese, fresh cilantro, diced avocado, and a squeeze of lime juice. Serve with tortilla chips or crusty bread.

Notes

Don’t skip roasting the poblanos—it adds depth and sweetness. Soften cream cheese before adding to avoid lumps. Use low-sodium broth and rinse canned beans to control salt. Let chili rest 10 minutes before serving for best flavor. For thicker chili, mash half a cup of beans before adding. Leftovers keep refrigerated for up to 5 days or frozen for 3 months.

Nutrition

Keywords: white chicken chili, roasted poblano, creamy chili, one-pot chili, easy chili, weeknight dinner, gluten-free chili

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