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Creamy Kid-Friendly White Chicken Chili with Roasted Poblano Peppers

kid-friendly white chicken chili - featured image
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A creamy, mild white chicken chili with roasted poblano peppers that even picky kids will love. Ready in about 45 minutes, this comforting meal is perfect for busy weeknights and pleases the whole family.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 medium poblano peppers
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles (mild)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese, softened
  • ½ cup heavy cream
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or strips (for serving)
  • Lime wedges (for serving)
  • Sour cream (for serving)

Instructions

  1. Roast the poblano peppers: Preheat broiler to high. Place whole poblano peppers on a foil-lined baking sheet. Broil for 5-7 minutes, turning once, until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
  2. Peel and chop the peppers: Rub off charred skins. Remove stems, seeds, and membranes. Dice into ¼-inch cubes. 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 soft. Add minced garlic and cook 30 seconds until fragrant.
  4. Add chicken and seasonings: Place chicken breasts in pot. Add cumin, oregano, salt, pepper, chicken broth, diced green chiles, and chopped roasted poblano peppers. Stir to combine.
  5. Simmer the chili: Bring to a gentle boil, then reduce heat to low. Cover and simmer 20-25 minutes until chicken is cooked through and tender.
  6. Shred the chicken: Remove chicken from pot, let cool slightly, then shred with two forks. Return shredded chicken to pot.
  7. Add beans and creamy elements: Add drained cannellini beans. In a small bowl, whisk together softened cream cheese and heavy cream until smooth. Pour into pot and stir until incorporated. Add shredded Monterey Jack cheese and stir until melted.
  8. Finish and adjust seasoning: Simmer 5 more minutes. Taste and adjust salt and pepper. If too thick, add more broth; if too thin, simmer uncovered to reduce.
  9. Serve: Ladle into bowls and top with cilantro, avocado, tortilla chips, lime wedges, and sour cream as desired.

Notes

Roasting the poblano peppers is essential for the best smoky flavor. Use room temperature cream cheese to avoid lumps. Shred the chicken instead of cubing for a kid-friendly texture. This chili tastes even better the next day. For a dairy-free version, use dairy-free cream cheese, full-fat coconut milk, and omit the Monterey Jack cheese. For a spicy version, add a diced jalapeño or chipotle powder.

Nutrition

Keywords: white chicken chili, kid-friendly, poblano peppers, creamy chili, easy dinner, family meal, comfort food

Find it online: https://ovenmila.com/creamy-kid-friendly-white-chicken-chili-with-roasted-poblano-peppers/