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Best Easy White Chicken Chili with Roasted Poblanos

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A creamy, smoky white chicken chili made with roasted poblano peppers, white beans, and tender chicken. This comforting soup comes together in about 45 minutes and is perfect for family dinners or potlucks.

Ingredients

Scale
  • 4 large poblano peppers
  • 1.5 lbs (about 680g) boneless, skinless chicken breast
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (960ml) chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup (120ml) heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, diced avocado, tortilla strips or crushed chips, sour cream or Greek yogurt, extra shredded cheese

Instructions

  1. Roast the poblano peppers: Preheat broiler to high. Place whole peppers on a foil-lined baking sheet. Broil 5-7 minutes per side, turning with tongs, until skin is blistered and blackened. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  2. Peel and prep the peppers: After steaming, rub off the blackened skin with fingers or a paper towel. Cut off stems, slice open, and scrape out seeds and membranes. Dice the flesh into small pieces. Set aside.
  3. Cook the chicken: Place chicken breasts in a medium pot and cover with water or chicken broth. Bring to a gentle boil, then reduce heat to low and simmer for 15-18 minutes until cooked through. Remove, let cool slightly, then shred with two forks or chop into bite-sized pieces. Reserve 1 cup of cooking liquid if desired.
  4. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  5. Build the chili base: Add ground cumin and dried oregano to the pot. Stir constantly for 30 seconds to toast spices. Pour in chicken broth and add diced roasted poblano peppers. Bring to a simmer.
  6. Add beans and chicken: Stir in drained white beans and shredded chicken. Simmer uncovered for 10-15 minutes until flavors meld and chili thickens slightly.
  7. Finish with cream and cheese: Reduce heat to low. Stir in heavy cream and shredded Monterey Jack cheese until melted and smooth. Do not let boil after adding cream.
  8. Add final touch: Remove from heat. Squeeze lime juice over top and stir. Taste and adjust salt and pepper as needed.
  9. Serve and garnish: Ladle into bowls. Top with fresh cilantro, diced avocado, sour cream, extra cheese, and tortilla strips or crushed chips.

Notes

Don’t rush the roasting step; steaming the peppers makes peeling easy. Shred your own cheese for smoother melting. Let chili rest 10-15 minutes after cooking for best flavor. For a thicker chili, mash half of one can of beans before adding. Leftovers keep up to 4 days in the fridge and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, roasted poblano, easy chili, creamy chicken chili, weeknight dinner, comfort food

Find it online: https://cooksyla.com/best-easy-white-chicken-chili-with-roasted-poblanos/