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Creamy Smoky White Chicken Chili: Best 1-Pot Recipe

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A rich and comforting white chicken chili featuring roasted poblano peppers for a smoky depth and velvety texture, all made in one pot for easy weeknight dinners.

Ingredients

Scale
  • 2 large poblanos
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 1/2 cup heavy cream or half-and-half
  • 4 oz full-fat cream cheese, softened and cubed
  • 1 cup white corn kernels
  • 1 tbsp fresh lime juice
  • Salt and black pepper to taste
  • Optional toppings: sour cream, cilantro, shredded cheese, diced avocado

Instructions

  1. Preheat oven broiler to high. Line a baking sheet with parchment paper and place whole poblanos on it.
  2. Broil poblanos for 3-5 minutes per side until skin is blistered and charred black. Transfer to a bowl, cover tightly, and let steam for 10 minutes.
  3. Peel off the charred skin, remove stems and seeds, and chop peppers into 1/2-inch pieces.
  4. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and a pinch of salt; cook until translucent (4-5 minutes).
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Add cumin, chili powder, and oregano; stir constantly for 30-60 seconds to bloom the spices.
  7. Add chicken to the pot, pour in chicken broth, and add bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until chicken reaches 165°F.
  8. Remove chicken from pot and let rest for 5 minutes before shredding with two forks.
  9. Add chopped roasted poblanos and corn kernels to the simmering broth; cook for 5 minutes.
  10. Return shredded chicken to the pot. Stir in heavy cream and cream cheese until melted and smooth (2-3 minutes). Do not boil vigorously.
  11. Remove bay leaves. Stir in lime juice and season with salt and pepper to taste.
  12. Serve hot with desired toppings.

Notes

Roasting the poblanos adds essential smokiness and texture; do not skip this step. If using canned green chiles instead, add smoked paprika to compensate for lost flavor. For a thicker consistency, mash some corn kernels against the side of the pot. Ensure chicken is not overcooked to maintain juiciness.

Nutrition

Keywords: white chicken chili, poblano pepper recipe, creamy chili, one pot meal, comfort food, game day food, gluten-free dinner

Find it online: https://sizzlesprout.com/creamy-smoky-white-chicken-chili-best-1-pot-recipe/