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Best Creamy White Chicken Chili with Roasted Poblanos

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This creamy white chicken chili features smoky roasted poblanos, tender shredded chicken, and a silky broth that’s pure comfort. Ready in about 40 minutes, it’s a cozy, crowd-pleasing meal perfect for cold nights.

Ingredients

Scale
  • 4 medium poblano peppers
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Juice of 1 large lime
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: sour cream, fresh cilantro, sliced jalapeños, extra cheese, crushed tortilla chips, diced avocado

Instructions

  1. Roast the poblano peppers: Place whole peppers on a foil-lined baking sheet. Broil on high, 4-5 inches from the heating element, for 5-7 minutes. Flip with tongs and broil another 4-5 minutes until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. While peppers steam, dice onion and mince garlic. Pat chicken breasts dry and season with salt and pepper.
  3. After steaming, peel off the charred skin from the poblanos. Remove stems and seeds, then dice the peppers into small pieces (about 1 to 1.5 cups). Set aside.
  4. Heat 2 tablespoons 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 more.
  5. Stir in cumin and oregano, cooking for 30 seconds until fragrant.
  6. Pour in chicken broth, scraping up any browned bits. Add drained white beans and chopped roasted poblanos. Bring to a gentle boil.
  7. Nestle seasoned chicken breasts into the simmering broth. Reduce heat to medium-low, cover, and cook 18-20 minutes until chicken is cooked through (165°F internal temperature).
  8. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
  9. Reduce heat to low. Stir in heavy cream and shredded Monterey Jack cheese until melted and smooth (2-3 minutes). Do not let boil.
  10. Remove from heat. Squeeze in lime juice and stir. Adjust salt and pepper to taste.
  11. Ladle into bowls and serve hot with desired toppings.

Notes

Don’t rush the roasting of the poblanos; the smoky flavor comes from full charring. Add cream only after reducing heat to low to prevent separation. Shred chicken for best texture. Chili tastes even better the next day. For a thicker chili, mash half a cup of beans before adding. Freeze before adding cream and cheese for best results.

Nutrition

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

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