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Cozy White Chicken Chili with Roasted Poblanos – Easy 30-Minute Recipe

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A quick and easy white chicken chili with roasted poblanos, creamy texture, and smoky depth. Ready in 30 minutes, this one-pot meal is perfect for cozy nights and busy weeknights.

Ingredients

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

Instructions

  1. Roast the poblanos: Place poblano peppers directly on a gas burner over medium-high heat or on a sheet pan under the broiler. Turn every minute until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Rub off the skin, remove stem and seeds, and dice the flesh.
  2. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the spices: Stir in cumin, oregano, smoked paprika, cayenne (if using), and a pinch of salt and pepper. Cook for 30 seconds until fragrant.
  4. Add liquid and chicken: Pour in chicken broth and bring to a gentle boil. Add whole chicken breasts. Reduce heat to a simmer, cover, and cook for 15-20 minutes until chicken is cooked through (internal temperature 165°F).
  5. Shred the chicken: Transfer cooked chicken to a cutting board. Let rest for 1-2 minutes, then shred with two forks.
  6. Finish the chili: Return shredded chicken to the pot. Add drained beans, diced roasted poblanos, and canned green chiles (if using). Reduce heat to low. Add cream cheese cubes and stir until melted. Stir in heavy cream and warm through for 2-3 minutes. Taste and adjust seasoning.
  7. Serve: Ladle into bowls and top with desired garnishes such as shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges, and tortilla chips.

Notes

For best texture, use room-temperature cream cheese and avoid boiling after adding dairy. Roast poblanos ahead of time to save minutes. Chili tastes even better the next day. For a dairy-free version, use full-fat coconut cream instead of cream cheese and heavy cream.

Nutrition

Keywords: white chicken chili, roasted poblano, easy chili, 30-minute meal, one-pot chili, creamy chicken chili

Find it online: https://sparklechew.com/cozy-white-chicken-chili-with-roasted-poblanos-easy-30-minute-recipe/