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Creamy Roasted Poblano White Chicken Chili

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This creamy white chicken chili features smoky roasted poblano peppers, tender shredded chicken, and a velvety bean base without heavy cream. It’s a crowd-pleasing, make-ahead friendly dish that’s perfect for gatherings and cozy dinners.

Ingredients

Scale
  • 4 medium fresh poblano peppers
  • 1½ pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 to 5 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1½ teaspoons salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cup full-fat sour cream
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • ½ cup chopped fresh cilantro, plus more for garnish
  • ½ cup shredded Monterey Jack cheese (optional, for topping)
  • 1 medium avocado, diced (optional, for topping)
  • Tortilla strips or crushed tortilla chips (optional, for topping)
  • Lime wedges (optional, for serving)

Instructions

  1. Preheat the broiler to high. Place the poblano peppers on a baking sheet and broil for 4 to 5 minutes per side, turning with tongs, until the skin is blackened and blistered all over.
  2. Transfer the hot peppers to a small bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  3. Once cool enough to handle, rub off the blackened skin with your fingers or a paper towel. Remove stems and seeds, then roughly chop the flesh. Set aside.
  4. While the peppers steam, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until translucent and starting to brown.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Stir in the cumin, oregano, salt, and black pepper. Cook for about 1 minute, stirring constantly.
  7. Pour in the chicken broth and add the whole chicken breasts. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15 to 18 minutes, until the chicken is cooked through (internal temperature of 165°F). Transfer chicken to a cutting board and let rest for 5 minutes.
  8. While the chicken rests, scoop out 1 cup of the white beans and add to a blender with 1 cup of the hot broth from the pot. Blend until completely smooth and creamy.
  9. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
  10. Add the roasted poblano pieces, the remaining whole white beans, and the blended bean mixture to the pot. Stir together and bring back to a gentle simmer. Cook for 10 minutes, stirring occasionally.
  11. Remove the pot from the heat. Stir in the sour cream and fresh lime juice until fully incorporated. Taste and adjust salt and pepper as needed.
  12. Ladle the chili into bowls and top with shredded cheese, diced avocado, fresh cilantro, and a squeeze of lime. Add tortilla strips for crunch if desired. Serve immediately.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. For a milder chili, remove all seeds and membranes from the peppers. For a spicier version, leave some seeds in or add a diced jalapeño. Blend the beans while the broth is hot for the smoothest texture. Let the chili rest for 10 to 15 minutes before serving to allow flavors to meld. This chili tastes even better the next day.

Nutrition

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

Find it online: https://flurpchef.com/this-creamy-roasted-poblano-white-chicken-chili-is-the-best/