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Creamy One-Pot White Chicken Chili with Roasted Poblanos

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A creamy, smoky white chicken chili made in one pot with roasted poblanos, cream cheese, and tender chicken. Perfect for hosting or a cozy weeknight meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3–4 poblano peppers
  • 1½ pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened
  • ½ cup heavy cream
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla strips or crushed tortilla chips (for garnish)
  • Sour cream or Mexican crema (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Roast the poblanos: Preheat broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil 5-7 minutes, turning occasionally, until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Prep the peppers: Rub off 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 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Add the spices: Stir in cumin, oregano, and smoked paprika. Cook 30 seconds, stirring constantly.
  5. Add the chicken and broth: Place chicken breasts in pot in a single layer. Pour in chicken broth, add diced roasted poblanos and diced green chiles. Bring to a gentle boil, then reduce heat to low, cover, and simmer 18-20 minutes until chicken is cooked through.
  6. Shred the chicken: Transfer chicken to a cutting board, let rest 2-3 minutes, then shred with two forks. Return shredded chicken to pot.
  7. Add the beans: Stir in drained and rinsed cannellini beans. Warm through for 2-3 minutes.
  8. Make it creamy: In a small bowl, whisk together softened cream cheese and heavy cream until smooth. Pour into chili and stir until fully incorporated. Simmer 5 minutes, stirring occasionally.
  9. Finish with lime: Remove pot from heat. Stir in fresh lime juice. Taste and adjust salt and pepper as needed.
  10. Serve and garnish: Ladle chili into bowls and top with desired garnishes.

Notes

Roasting the poblanos is non-negotiable for the best smoky flavor. Soften cream cheese to room temperature before mixing to avoid lumps. For a milder version, use only 2 poblanos and skip the green chiles. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, one-pot chili, creamy chili, roasted poblano, chicken chili, easy chili recipe, gluten-free chili

Find it online: https://goldensimmer.com/creamy-one-pot-white-chicken-chili-with-roasted-poblanos/