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Creamy White Chicken Chili with Roasted Poblanos

creamy white chicken chili with roasted poblanos - featured image
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A quick and easy weeknight dinner featuring tender chicken, creamy white beans, and smoky roasted poblano peppers in a rich, velvety broth.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large poblano peppers
  • 2 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 medium yellow onion, chopped
  • 3–4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • Olive oil or avocado oil for sautéing
  • Fresh lime juice
  • Chopped cilantro for garnish
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss whole poblanos in olive oil and roast on a baking sheet for 15-20 minutes until blistered and blackened.
  2. Place roasted poblanos in a bowl, cover with plastic wrap or foil, and steam for 10 minutes. Peel off skins, remove seeds and stems, and chop peppers.
  3. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden. Remove chicken and set aside.
  4. Reduce heat to medium. Sauté chopped onion for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  5. Stir in cumin, oregano, and a pinch of salt. Toast spices for 30 seconds.
  6. Pour in chicken broth, scraping up browned bits from the bottom of the pot. Add chopped roasted poblanos, drained white beans, and seared chicken.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through.
  8. Remove chicken and shred using two forks. Discard bones/skin and return shredded chicken to the pot.
  9. Use an immersion blender to puree about one-third of the chili directly in the pot to thicken the base.
  10. Stir in heavy cream and heat through for 2 minutes. Adjust seasoning with salt and pepper.
  11. Serve immediately, garnished with fresh lime juice and chopped cilantro.

Notes

Roasting the peppers is essential for smoky flavor. If the chili is too thick, add more broth. If too thin, simmer uncovered. For a lighter version, substitute heavy cream with Greek yogurt or coconut milk. This recipe freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, roasted poblanos, creamy chili, easy dinner, weeknight meals, comfort food, gluten-free

Find it online: https://blingbite.com/creamy-white-chicken-chili-with-roasted-poblanos-5-step-easy-recipe/