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Cozy White Chicken Chili with Roasted Poblanos

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A quick and creamy white chicken chili featuring smoky roasted poblanos, tender chicken, and white beans, finished with melted cream cheese and topped with Mexican cheese and cilantro.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 large poblano peppers
  • 15 oz can cannellini beans, drained and rinsed
  • 15 oz can great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 8 oz block full-fat cream cheese, softened
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin, divided
  • Salt and black pepper to taste
  • 1 cup shredded Mexican blend cheese (Monterey Jack and Cheddar)
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to broil. Place whole poblanos on a foil-lined baking sheet and broil for 5-10 minutes, turning occasionally, until skins are blackened and blistered.
  2. Transfer charred poblanos to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
  3. Peel off blackened skins, remove seeds and stem, and chop peppers into small pieces.
  4. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and a pinch of salt; cook for 5 minutes until soft.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add chicken breasts to the pot. Season with salt, pepper, and 1/2 tsp cumin. Sear on both sides for 2-3 minutes until lightly browned.
  7. Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken reaches 165°F internally.
  8. Remove chicken and shred using two forks. Set aside.
  9. To the same pot, add drained beans, chopped roasted poblanos, remaining 1/2 tsp cumin, and oregano. Simmer for 5 minutes.
  10. Reduce heat to low. Add softened cream cheese gradually, stirring constantly until fully melted and incorporated (3-4 minutes). Do not boil.
  11. Return shredded chicken to the pot. Stir to combine. Adjust seasoning with salt and pepper if needed. Add splash of broth if too thick.
  12. Ladle into bowls and top with shredded Mexican cheese and fresh cilantro. Serve immediately.

Notes

Roasting the poblanos is essential for the smoky flavor; do not skip this step. If using rotisserie chicken, skip the searing step and add shredded chicken at the end. For a dairy-free version, substitute cream cheese with plant-based alternatives or coconut milk. If the chili separates, add a splash of cold broth and whisk vigorously to re-emulsify.

Nutrition

Keywords: white chicken chili, roasted poblanos, creamy chili, easy weeknight dinner, comfort food, gluten-free recipe, 30 minute meal

Find it online: https://lindabake.com/cozy-white-chicken-chili-with-roasted-poblanos-easy-30-min-meal/