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Creamy White Chicken Chili with Roasted Poblanos

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A cozy, creamy white chicken chili featuring smoky roasted poblanos and white beans, perfect for quick weeknight dinners or chilly evenings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 g), shredded or diced
  • 2 cans (15 oz / 425 g each) Great Northern or cannellini beans, drained and rinsed
  • 2 medium poblano peppers, roasted, peeled, and chopped
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz / 960 ml) low sodium chicken broth
  • 1 can (4 oz / 113 g) diced green chilies (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh cilantro (optional, for garnish)
  • ½ cup (4 fl oz / 120 ml) sour cream or Greek yogurt
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Roast the poblanos over a gas burner flame or under a hot broiler, turning occasionally, until skin is blackened and blistered (about 10-15 minutes). Place in a bowl, cover with plastic wrap, and steam for 5 minutes. Peel, remove seeds, and chop roughly.
  2. Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and sauté for another minute until fragrant.
  3. Add shredded or diced chicken to the pot and cook until lightly browned but not fully cooked, about 5-7 minutes.
  4. Stir in one can of drained white beans, cumin, oregano, salt, and pepper. Cook for 2 minutes to toast spices and mix well.
  5. Pour in chicken broth and diced green chilies. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes to meld flavors and cook chicken through.
  6. Scoop out about half of the chili mixture (including beans and poblanos) into a blender or use an immersion blender in the pot. Puree until smooth and stir back into the pot to create a creamy texture.
  7. Stir in sour cream or Greek yogurt. Adjust salt and pepper to taste. If chili is too thick, add a splash of broth or water to loosen. Garnish with fresh cilantro before serving.

Notes

When blending hot liquids, vent the blender lid slightly and hold it with a kitchen towel to avoid splatters. Do not puree all beans to maintain texture. Use low sodium broth to control saltiness. Jarred roasted poblanos can be used as a substitute. Adjust spiciness by adding jalapeño or cayenne pepper. For dairy-free, substitute sour cream with coconut yogurt.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblanos, easy dinner, weeknight meal, comfort food, chicken chili recipe

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