Creamy Poblano Chicken Chili Recipe – Best Comfort Dish

The smoky aroma of roasted poblano peppers mingling with tender chunks of chicken in a rich, creamy broth is like a warm hug on a cold day. This recipe for creamy poblano chicken chili is everything you need to satisfy your cravings for comfort food. Whether you’re curling up on the couch or hosting a family dinner, this dish is bound to become your go-to favorite.

I first discovered this recipe during a chilly autumn evening when I was looking for something hearty yet unique. Regular chili is great, but I wanted to shake things up a bit. What started as a simple experiment turned into a crowd-favorite dish that my family requests every season. The smoky, spicy kick from the poblano peppers combined with creamy textures is downright irresistible, and trust me, it’s easier to make than you might think!

So, if you’re ready to try something new and incredibly satisfying, this creamy poblano chicken chili recipe is here to deliver. Plus, it’s healthier than traditional chili and packed with protein, making it a win-win for both your taste buds and your body.

Why You’ll Love This Recipe

• Rich and creamy: The velvety texture of this chili paired with the smoky heat of poblano peppers is pure bliss.
• Easy and quick: Ready in under an hour, this recipe is perfect for weeknight dinners or on-the-go meal prep.
• Wholesome ingredients: Made with simple, fresh ingredients that you may already have in your kitchen.
• Perfect for gatherings: Whether it’s a cozy dinner or a game-day potluck, this chili is always a hit.
• Customizable: You can tweak the spice level, protein, or even add extra veggies to suit your preferences.

What sets this creamy poblano chicken chili apart is the depth of flavor from roasted poblano peppers. They add a smoky nuance that’s perfectly balanced by the creamy broth and tender chicken. It’s the kind of dish that makes you want to grab a second helping before the bowl is even empty. If you’re looking for comfort food that feels indulgent but also has a balanced nutritional profile, this recipe is a keeper.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to create a flavorful and satisfying dish. Here’s what you’ll need:

• Chicken: Boneless, skinless chicken breasts or thighs, cubed (about 1.5 lbs).
• Poblano peppers: 3 medium-sized, roasted and peeled (adds smoky flavor).
• Onion: 1 medium, diced.
• Garlic: 3 cloves, minced.
• Chicken broth: 4 cups, low sodium preferred.
• Heavy cream: 1 cup (for creaminess; substitute with coconut cream for dairy-free).
• Cream cheese: 4 oz, softened (optional, but adds extra richness).
• Beans: 1 can of cannellini or white beans, drained and rinsed (adds heartiness).
• Corn kernels: 1 cup (fresh, frozen, or canned; adds sweetness).
• Spices: 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1 tsp oregano.
• Salt and pepper: To taste.
• Olive oil: 2 tbsp (for sautéing).
• Optional toppings: Fresh cilantro, shredded cheese, sour cream, diced avocado, or tortilla chips.

You can easily swap ingredients to fit your dietary needs or preferences. For example, use shredded rotisserie chicken instead of fresh chicken to save time, or opt for dairy-free alternatives for the cream and cheese.

Equipment Needed

Here’s a list of kitchen tools you’ll need to make creamy poblano chicken chili:

• Large pot or Dutch oven: Perfect for cooking the chili evenly.
• Blender or food processor: To puree the roasted poblano peppers.
• Knife and cutting board: For chopping vegetables and chicken.
• Roasting pan or baking sheet: For roasting the poblano peppers.
• Wooden spoon: For stirring the chili while it cooks.

If you don’t have a blender, you can finely chop the roasted poblanos by hand—it’ll still taste amazing, just a little chunkier. And if you don’t own a Dutch oven, a large, heavy-bottomed pot works just as well. Don’t worry about fancy tools; this recipe is forgiving!

Preparation Method

1. Roast the poblano peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 20 minutes, flipping them halfway through, until the skin is blistered and blackened. Remove from the oven and place in a bowl covered with plastic wrap for 10 minutes. Peel off the skins, remove seeds, and set aside.
2. Prepare the chicken: Season the cubed chicken with salt, pepper, and half the cumin and smoked paprika. Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned, about 5-7 minutes. Remove and set aside.
3. Sauté the aromatics: In the same pot, add the remaining olive oil and sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
4. Blend the poblanos: Puree the roasted poblano peppers in a blender or food processor with a splash of chicken broth until smooth.
5. Build the chili base: Add the pureed poblanos, remaining chicken broth, cooked chicken, beans, corn, and spices to the pot. Stir to combine.
6. Simmer: Bring the chili to a gentle boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
7. Add the creaminess: Lower the heat to medium-low and stir in the heavy cream and softened cream cheese until fully incorporated. Make sure to stir well to avoid lumps.
8. Adjust seasoning: Taste the chili and adjust the salt, pepper, and spices to your liking.

Serve hot with your favorite toppings like chopped cilantro, shredded cheese, or tortilla chips. Enjoy!

Cooking Tips & Techniques

To ensure your creamy poblano chicken chili turns out perfectly every time, here are a few tips:

• Roast poblano peppers properly: Don’t rush the roasting! The blackened skin adds smoky depth to the chili.
• Prep ahead: Roast the peppers and cube the chicken the night before to save time.
• Avoid curdling: Add cream cheese and heavy cream at the end and stir continuously to prevent curdling.
• Adjust spice levels: Taste as you go—add more chili powder or paprika if you like extra heat.
• Use fresh ingredients: Fresh corn and ripe poblanos elevate the flavor, but frozen or canned work in a pinch.

Remember, cooking is all about experimenting! Don’t be afraid to make adjustments based on your personal preferences.

Variations & Adaptations

• Vegetarian version: Skip the chicken and add more beans or tofu instead.
• Spicy kick: Substitute one poblano pepper with a jalapeño for extra heat.
• Low-carb option: Omit the beans and corn, and add cauliflower rice for a low-carb chili.
• Seasonal twist: Swap the corn for diced sweet potatoes or butternut squash in the fall.
• Cheesy delight: Top the chili with shredded pepper jack cheese for an extra cheesy flavor.

One of my favorite adaptations is using leftover turkey instead of chicken after Thanksgiving—it’s a great way to repurpose your holiday feast into something cozy and delicious!

Serving & Storage Suggestions

This creamy poblano chicken chili is best served hot. Ladle it into bowls and let everyone garnish their portion with toppings like shredded cheese, cilantro, or tortilla chips. Serve it with warm, crusty bread or alongside a simple green salad for a complete meal.

For storage, refrigerate leftovers in an airtight container for up to 3 days. If freezing, let the chili cool completely before transferring to freezer-safe containers—store for up to 2 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop over medium heat.

Pro tip: The flavors deepen after a day or two in the fridge, so don’t hesitate to make this chili ahead of time for an even tastier meal.

Nutritional Information & Benefits

This creamy poblano chicken chili is packed with protein and nutrients. Here’s a quick breakdown:

• Calories: Approximately 320 per serving
• Protein: High in protein from chicken and beans
• Healthy fats: From the cream cheese and heavy cream
• Vitamins: Poblano peppers are a great source of vitamin C and antioxidants.
• Gluten-free: This recipe is naturally free from gluten.

If you’re watching your calories, you can substitute the cream cheese and heavy cream with low-fat Greek yogurt for a lighter version.

Conclusion

This creamy poblano chicken chili recipe is a must-try. It’s cozy, satisfying, and packed with bold flavors that will make you fall in love with comfort food all over again. Whether you’re making it for your family or as a hearty dish for guests, it’s sure to be a hit.

I love this recipe because it’s versatile, easy to make, and always brings people together around the table. Don’t be afraid to tweak the ingredients to suit your taste or dietary needs—the possibilities are endless!

Give this recipe a try, and let me know how it turns out in the comments below! I’d love to hear your variations and stories. Happy cooking!

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a great way to save time. Just shred the chicken and add it in Step 5.

Are poblano peppers spicy?

Poblanos have a mild heat, but if you prefer a spicier chili, you can add jalapeños or extra chili powder.

Can I make this chili dairy-free?

Yes! Substitute the heavy cream with coconut cream and the cream cheese with a dairy-free alternative.

What toppings go best with this chili?

Try shredded cheese, diced avocado, fresh cilantro, a dollop of sour cream, or crispy tortilla chips.

Can I freeze this chili?

Yes, this chili freezes beautifully. Store it in an airtight container and freeze for up to 2 months.

Print