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Best White Chicken Chili with Roasted Poblano Peppers

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A creamy, smoky white chicken chili with roasted poblano peppers that’s perfect for any gathering. This easy one-pot meal is packed with flavor and can be made ahead for stress-free hosting.

Ingredients

Scale
  • 4 large poblano peppers
  • 1.5 lbs boneless, skinless chicken breast (about 2 large breasts)
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ½ cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Juice of 1 lime
  • 2 tablespoons olive oil, divided
  • Optional garnishes: fresh cilantro, sliced jalapeño, diced avocado, sour cream or Greek yogurt, tortilla chips or warm cornbread

Instructions

  1. Roast the poblano peppers: Preheat broiler to high. Place peppers on a baking sheet and broil 5-7 minutes per side, turning with tongs, until skins are charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  2. While peppers steam, dice onion and mince garlic. Pat chicken breasts dry and season generously with salt and pepper.
  3. After 10 minutes, peel off blackened skins from peppers. Remove stems, seeds, and membranes. Dice flesh into ¼-inch pieces (about 1 to 1½ cups). Set aside.
  4. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add chicken breasts and cook 4-5 minutes per side until golden brown. Transfer to a plate (chicken will not be fully cooked).
  5. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add diced onion and cook 4-5 minutes until softened. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
  6. Pour in chicken broth, scraping up browned bits from pot bottom. Add diced roasted poblanos and drained white beans. Stir to combine.
  7. Return chicken breasts to pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20-25 minutes. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to pot.
  8. Stir in heavy cream and shredded Monterey Jack cheese. Simmer uncovered 5-10 minutes until cheese is melted and chili has thickened slightly. Taste and adjust salt and pepper.
  9. Remove pot from heat. Stir in fresh lime juice.
  10. Ladle into bowls and garnish as desired with cilantro, avocado, sour cream, jalapeño, and serve with tortilla chips or cornbread.

Notes

For best flavor, don’t skip roasting the poblanos. Toast spices in hot oil for 30 seconds before adding liquid. Chili tastes even better the next day. To make ahead, prepare up to step 7, cool, and refrigerate; reheat gently and add cream and cheese before serving. For a lighter version, use half-and-half instead of heavy cream and reduce cheese to ½ cup. For dairy-free, substitute full-fat canned coconut milk for cream and omit cheese or use dairy-free cheese.

Nutrition

Keywords: white chicken chili, roasted poblano, creamy chili, chicken chili, easy chili recipe, one-pot meal, gluten-free chili

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