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Creamy White Chicken Chili with Roasted Poblano – Easy 30-Minute Recipe

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A quick and easy creamy white chicken chili with roasted poblano peppers, perfect for cozy nights. This 30-minute recipe uses simple ingredients and a secret bean-blending trick for a luscious texture without heavy cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 large poblano peppers
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • ½ cup sour cream
  • 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)
  • Lime wedges (for garnish)

Instructions

  1. Preheat your oven’s broiler and place the poblano peppers on a baking sheet. Broil for 5-7 minutes, turning once with tongs, until the skins are charred and blistered all over. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cool enough to handle, rub off the skins, remove the stems and seeds, and chop the flesh into small pieces. Set aside.
  2. While the peppers steam, heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown at the edges. Add the minced garlic, cumin, oregano, and smoked paprika, and cook for another 30 seconds until fragrant.
  3. Add the chicken breasts to the pot, nestling them into the onion mixture. Pour in the chicken broth and add the roasted poblano pieces. Bring everything to a gentle boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  4. Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
  5. Scoop out about 1 cup of the cannellini beans and add them to a small bowl with ¼ cup of the hot broth from the pot. Use a fork or potato masher to mash them into a rough paste. Stir the mashed beans back into the chili along with the remaining whole beans.
  6. Stir in the sour cream and lime juice. Let the chili simmer for another 2-3 minutes, just until everything is heated through and the flavors meld together. Taste and adjust salt and pepper as needed. Ladle into bowls and top with your favorite garnishes.

Notes

Don’t skip roasting the poblanos—it adds a deep, smoky flavor. For a thicker chili, mash an additional ½ cup of beans. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblano, 30-minute meal, easy dinner, comfort food

Find it online: https://perkypan.com/creamy-white-chicken-chili-with-roasted-poblano-easy-30-minute-recipe/