Print

Creamy Roasted Poblano White Chicken Chili (Easy One-Pot Meal)

creamy roasted poblano white chicken chili - featured image
Print Recipe

This creamy roasted poblano white chicken chili is a smoky, rich, and deeply comforting one-pot meal made with charred poblano peppers, tender chicken, white beans, and cream cheese. It’s a happy accident turned weeknight favorite that comes together in about 45 minutes.

Ingredients

Scale
  • 4 large poblano peppers
  • 1.5 lbs (680g) boneless, skinless chicken breast
  • 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 8 oz (226g) cream cheese, softened
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, tortilla chips, sour cream, extra cilantro

Instructions

  1. Roast the Poblanos: Place poblano peppers on a foil-lined baking sheet. Broil 4-5 inches from heat, turning every 3-4 minutes with tongs, until skins are charred and blistered all over, about 10-12 minutes total.
  2. Steam and Peel: Transfer hot peppers to a bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes. Once cool enough to handle, rub off blackened skins, remove stems and seeds, and roughly chop the flesh. Set aside.
  3. Sauté the Aromatics: While peppers steam, heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic, cumin, and oregano, and stir for 30 seconds until fragrant.
  4. Bloom the Spices: Add chopped roasted poblanos to the pot and stir. Cook for 2 minutes to meld flavors.
  5. Add Liquid and Beans: Pour in chicken broth. Add one can of drained beans and the whole chicken breasts. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through and tender.
  6. Shred the Chicken: Remove chicken breasts from pot and place on a cutting board. Use two forks to shred meat into bite-sized pieces.
  7. Blend for Creaminess: Add remaining can of beans and softened cream cheese to the pot. Use an immersion blender to puree about half the mixture right in the pot, leaving some texture. If using a regular blender, carefully transfer 2 cups of broth-bean mixture, blend until smooth, and return to pot.
  8. Return the Chicken: Stir shredded chicken back into the pot. Simmer for another 5-10 minutes, allowing flavors to marry and chili to thicken slightly.
  9. Finish and Season: Remove pot from heat. Stir in fresh cilantro and lime juice. Taste and adjust salt and pepper as needed.
  10. Serve: Ladle chili into bowls and top with desired garnishes.

Notes

Don’t rush the roasting step—the charred poblanos are key for smoky flavor. Let cream cheese soften before adding to prevent clumps. Always rinse canned beans to remove excess sodium. For a thicker chili, blend more of the beans; for thinner, add extra broth. Leftovers taste even better the next day.

Nutrition

Keywords: white chicken chili, poblano chili, creamy chili, one-pot meal, easy chili recipe, smoky chili, comfort food

Find it online: https://morselora.com/creamy-roasted-poblano-white-chicken-chili-easy-one-pot-meal/