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Creamy White Chicken Chili with Roasted Poblano

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A rich, smoky, and comforting one-pot white chicken chili featuring roasted poblano peppers, creamy cheese, and tender chicken. This recipe transforms skepticism into love with its velvety texture and bold flavor profile.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 large poblano peppers
  • 2 cans (15 oz each) cannellini beans or great northern beans, rinsed and drained
  • 1 large yellow onion, diced
  • 4 cloves fresh garlic, minced
  • 4 cups low-sodium chicken broth
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Roast poblano peppers for 20-25 minutes until charred and blistered. Place in a covered bowl to steam for 10 minutes, then peel, seed, and chop.
  2. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove to a plate.
  3. Reduce heat to medium. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in cumin, smoked paprika, and oregano. Cook for 30 seconds to bloom spices. Add chopped roasted poblanos and rinsed beans, stirring to coat.
  5. Pour in chicken broth, scraping up browned bits. Return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken reaches 165°F.
  6. Remove chicken and shred with two forks. Remove about one-third of the bean/broth mixture and blend until smooth using an immersion blender. Stir the smooth mixture back into the pot.
  7. Lower heat to low. Whisk in softened cream cheese until melted. Stir in heavy cream and shredded chicken. Heat through for 2-3 minutes.
  8. Remove from heat. Stir in lime juice. Taste and adjust salt and pepper. Let rest for 10 minutes before serving.

Notes

Roasting the poblanos until charred is crucial for smoky flavor. Do not blend all the beans; keep some whole for texture. Add cream cheese over low heat to prevent separation. The chili thickens upon standing; add broth when reheating if needed.

Nutrition

Keywords: white chicken chili, roasted poblano, creamy chili, one pot recipe, comfort food, winter dinner, chicken chili recipe

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