Print

Creamy White Chicken Chili with Poblano & Cream Cheese

creamy white chicken chili - featured image
Print Recipe

This creamy white chicken chili features smoky roasted poblano peppers and velvety cream cheese in a rich, satisfying broth. It’s a quick and easy one-pot meal that’s perfect for weeknight dinners and meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 medium poblano peppers
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 3 cups cooked shredded chicken
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Sliced green onions (for garnish)

Instructions

  1. Roast the poblano peppers: Place poblano peppers on a sheet pan and broil for 5-7 minutes, turning once, until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
  2. Prep the peppers: Rub off the charred skin, remove stems and seeds, then dice the peppers into small pieces. Set aside.
  3. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic, diced jalapeño, and roasted poblano peppers; cook for 1 minute until fragrant.
  4. Toast the spices: Sprinkle cumin, oregano, smoked paprika, salt, and pepper over the vegetables. Stir constantly for about 30 seconds.
  5. Add liquids and beans: Pour in chicken broth, scraping up any browned bits. Add drained cannellini beans and diced green chiles. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Add the chicken: Stir in shredded cooked chicken and simmer for 5 minutes.
  7. Incorporate the cream cheese: Reduce heat to low. Add softened cream cheese cubes one or two at a time, stirring gently until completely melted and broth is smooth.
  8. Finish with cream and lime: Pour in heavy cream or half-and-half and stir. Warm through for 2-3 minutes without boiling. Stir in lime juice.
  9. Taste and adjust: Adjust salt or heat as desired.
  10. Serve and garnish: Ladle into bowls and top with desired garnishes.

Notes

For best results, let cream cheese sit at room temperature for 30 minutes before using. Roasting poblanos is essential for flavor. To thicken chili, mash some beans against the pot before adding cream cheese. Chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, creamy chili, poblano, cream cheese, chicken chili, easy chili, one-pot meal

Find it online: https://lolaspoon.com/creamy-white-chicken-chili-with-poblano-and-cream-cheese/