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Cozy White Chicken Chili with Roasted Poblanos: Best Easy Recipe

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A cozy white chicken chili with roasted poblanos, tender chicken, and creamy broth that’s perfect for fall and winter. This easy recipe comes together in about 45 minutes and is a crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1½ pounds boneless skinless chicken breasts or thighs
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies (mild)
  • ½ cup heavy cream
  • Salt and black pepper to taste
  • 3 large poblano peppers
  • 1 teaspoon olive oil (for roasting poblanos)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack cheese (optional, for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Preheat your broiler to high. Place the poblano peppers on a baking sheet and rub them with 1 teaspoon olive oil. Broil for 5-7 minutes, turning once or twice, until the skin is charred and blistered all over. Transfer the peppers to a bowl, cover with plastic wrap or a clean kitchen towel, and let steam for 10 minutes.
  2. After steaming, peel off the charred skin with your fingers. Cut off the stems, slice open the peppers, and scrape out the seeds and membranes. Dice the peppers into small pieces (about ¼-inch) and set aside.
  3. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic, cumin, oregano, and smoked paprika. Stir constantly for about 1 minute until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the whole chicken breasts or thighs. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the chicken is cooked through (internal temperature 165°F).
  5. Remove the chicken from the pot and let rest for 2-3 minutes. Shred the chicken using two forks. While the chicken rests, stir the beans and diced green chilies into the pot.
  6. Return the shredded chicken to the pot along with the diced roasted poblanos. Stir together and let simmer for 5 minutes to meld flavors.
  7. Reduce heat to low and stir in the heavy cream. Let warm through for 2-3 minutes (do not boil). Taste and adjust seasoning with salt and pepper.
  8. Ladle the chili into bowls and top with fresh cilantro, diced avocado, a squeeze of lime juice, and shredded Monterey Jack cheese if desired. Serve with tortilla chips or crusty bread.

Notes

Don’t skip roasting the poblanos—it adds essential smoky depth. For a less spicy chili, remove all seeds and membranes. For more heat, leave some seeds or add a minced jalapeño. Shred the chicken while warm for best texture. Season in layers for complexity. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, roasted poblano, easy chili recipe, fall soup, winter soup, creamy chicken chili

Find it online: https://goldensimmer.com/cozy-white-chicken-chili-with-roasted-poblanos-best-easy-recipe/