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Cozy White Chicken Chili with Roasted Poblano Peppers

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A comforting white chicken chili with smoky roasted poblano peppers, creamy broth, and tender chicken. Perfect for cozy nights and weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil (for sautéing)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 3 large poblano peppers
  • 1 tablespoon olive oil (for roasting)
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained (or 1 1/2 cups frozen corn)
  • 1 cup heavy cream (or half-and-half)
  • 4 ounces cream cheese, softened and cut into cubes
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Preheat broiler to high. Place poblano peppers on a baking sheet, rub with 1 tablespoon olive oil. Broil 5-7 minutes, turning occasionally, until skins are blistered and blackened. Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel off skins, remove stems and seeds, dice flesh. Set aside.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic, cumin, oregano, smoked paprika, and cayenne (if using). Cook 1 minute until fragrant.
  3. Add chicken breasts and chicken broth to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15-20 minutes until chicken is cooked through (internal temperature 165°F).
  4. Remove chicken from pot, let rest a few minutes, then shred with two forks.
  5. Return shredded chicken to pot. Add roasted poblano peppers, drained cannellini beans, and white corn. Stir to combine. Add cream cheese cubes and heavy cream, stirring until cream cheese is melted and chili is creamy. Simmer 5-7 minutes on low heat, stirring occasionally. Stir in lime juice. Season with salt and pepper to taste.
  6. Ladle chili into bowls and garnish with cilantro, Monterey Jack cheese, avocado, tortilla strips, sour cream, and lime wedges as desired.

Notes

Don’t skip roasting the poblanos—it adds irreplaceable smoky flavor. Add cream cheese on low heat to prevent curdling. Let chili rest 10 minutes before serving for best flavor. Leftovers keep up to 4 days in the refrigerator or freeze up to 3 months.

Nutrition

Keywords: white chicken chili, roasted poblano peppers, creamy chili, comfort food, weeknight dinner, gluten-free

Find it online: https://lolaspoon.com/cozy-white-chicken-chili-with-roasted-poblano-peppers/