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Creamy White Chicken Chili with Roasted Poblanos (Easy & Best)

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A creamy, smoky white chicken chili with roasted poblanos that’s quick and easy to make. Perfect for cold weather, this crowd-pleaser uses simple ingredients and delivers rich flavor without heavy cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 3 poblano peppers, roasted, peeled, seeded, and diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) white cannellini beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
  • 3 cups cooked shredded chicken
  • 4 oz cream cheese, softened and cut into cubes
  • 1/2 cup plain Greek yogurt
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat broiler to high. Place whole poblano peppers on a sheet pan and broil 4-5 inches from heat for 4-5 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. Rub off skin, remove stems, seeds, and membranes, then dice the flesh. Set aside.
  2. Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add diced roasted poblanos, minced jalapeño (if using), cumin, oregano, smoked paprika, salt, and pepper. Cook for 2 minutes, stirring, to toast the spices.
  4. Pour in chicken broth, scraping the bottom of the pot. Add drained cannellini beans and corn. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  5. Stir in shredded chicken and heat through for about 5 minutes.
  6. In a small bowl, whisk together softened cream cheese and Greek yogurt until smooth. Ladle about 1 cup of hot broth into the cream cheese mixture and whisk until smooth. Pour the mixture back into the chili and stir until fully incorporated. Simmer for 5 more minutes, stirring occasionally.
  7. Remove from heat. Stir in lime juice and chopped cilantro. Taste and adjust seasoning. Ladle into bowls and serve with desired toppings.

Notes

Roasting the poblanos is essential for smoky flavor. Temper the cream cheese mixture with hot broth to prevent curdling. Chili thickens as it sits; add broth to thin if needed. For best flavor, make a day ahead.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblano, easy chili, weeknight dinner, gluten-free

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