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Easy Creamy White Chicken Chili with Poblano and Lime

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A velvety, comforting white chicken chili with smoky charred poblanos, sweet corn, and a bright finish of fresh lime. Ready in about 45 minutes, this easy recipe is perfect for cozy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 2 large poblano peppers
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 4 cups (960ml) low-sodium chicken broth
  • 1.5 cups (about 240g) frozen corn (no need to thaw)
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • Fresh lime juice (from 2 limes)
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • Salt and black pepper to taste
  • Optional toppings: sliced avocado, shredded Monterey Jack cheese, tortilla chips, sour cream, hot sauce

Instructions

  1. Char the poblanos: Place poblano peppers directly on a gas burner over medium-high heat or on a baking sheet under the broiler. Turn occasionally until skin is blackened and blistered all over. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Rub off blackened skin, remove stem and seeds, and dice the flesh. Set aside.
  2. Cook the aromatics: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Toast the spices: Stir in cumin and oregano. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add chicken and broth: Pour in chicken broth and add whole chicken breasts. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is cooked through (internal temperature 165°F/74°C).
  5. Shred the chicken: Remove chicken from pot and shred with two forks. Set aside.
  6. Blend for creaminess (optional): Use an immersion blender to blend about 1 cup of the broth and onion mixture directly in the pot. Alternatively, transfer 1 cup hot liquid to a blender, blend until smooth, and return to pot.
  7. Add remaining ingredients: Stir in shredded chicken, diced poblanos, frozen corn, softened cream cheese, and heavy cream. Stir until cream cheese is completely melted and chili is smooth, about 3-4 minutes.
  8. Simmer and season: Let chili simmer over low heat for 10 minutes to meld flavors. Season with salt and pepper to taste.
  9. Finish with lime and cilantro: Remove pot from heat. Stir in fresh lime juice and chopped cilantro. Adjust seasoning if needed.
  10. Serve: Ladle into bowls and top with desired garnishes such as sliced avocado, shredded Monterey Jack cheese, tortilla chips, sour cream, or hot sauce.

Notes

For a thicker chili, mash some corn or chicken against the side of the pot before adding cream cheese. If chili thickens too much upon standing, stir in a splash of chicken broth or milk. The lime flavor mellows over time; add fresh lime when reheating leftovers. For dairy-free, use full-fat coconut milk and dairy-free cream cheese. For a vegetarian version, swap chicken for 2 cans of cannellini beans and use vegetable broth.

Nutrition

Keywords: white chicken chili, creamy chili, poblano chili, chicken chili, easy chili recipe, weeknight dinner, comfort food, gluten-free chili

Find it online: https://perkypan.com/easy-creamy-white-chicken-chili-with-poblano-and-lime/