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Creamy Poblano White Chicken Chili – Easy 30-Minute Recipe

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A quick and easy creamy poblano white chicken chili that comes together in under 30 minutes. Roasted poblano peppers and cream cheese create a velvety, smoky base that’s perfect for impressing guests or a cozy weeknight dinner.

Ingredients

Scale
  • 3 large poblano peppers (roasted, peeled, and diced)
  • 1.5 pounds chicken breast (cooked and shredded, about 2 large breasts)
  • 2 cans (15 oz each) white beans (cannellini or Great Northern, drained and rinsed)
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese (softened to room temperature)
  • 1 medium yellow onion (diced)
  • 4 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper (freshly ground)
  • 1 bay leaf
  • ¼ cup fresh cilantro (chopped, for garnish)
  • ½ cup Monterey Jack cheese (shredded, for garnish)
  • Sour cream (for drizzling)
  • Lime wedges (for squeezing)
  • 1 avocado (diced, for garnish)
  • Tortilla chips (for crunch)

Instructions

  1. Roast the poblano peppers: Preheat broiler to high. Place peppers on a sheet pan and broil for 5-7 minutes, turning once, until skins are charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes.
  2. Prepare the peppers: Once cool enough to handle, peel off charred skins. Remove stems and seeds, then dice peppers into small pieces. Set aside.
  3. Sauté the aromatics: In a large Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Toast the spices: Add cumin, oregano, chili powder, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
  5. Build the chili base: Pour in chicken broth, scraping up any browned bits. Add diced roasted poblanos, drained white beans, and bay leaf. Bring to a gentle simmer, then reduce heat to medium-low.
  6. Add the chicken and cream cheese: Stir in shredded cooked chicken. Cut softened cream cheese into small cubes and add to pot. Stir continuously until cream cheese is fully melted and incorporated (about 3-4 minutes). If too thick, add a splash more broth.
  7. Simmer and adjust: Let chili simmer gently for 5 minutes. Taste and adjust seasoning. Remove bay leaf before serving.
  8. Serve with toppings: Ladle into bowls and let guests customize with shredded Monterey Jack cheese, sour cream, fresh cilantro, diced avocado, lime wedges, and tortilla chips.

Notes

Roasting the poblanos is key for smoky flavor. Soften cream cheese to room temperature to avoid lumps. For a quicker version, use rotisserie chicken. Chili tastes even better the next day. Avoid boiling after adding cream cheese to prevent curdling.

Nutrition

Keywords: white chicken chili, poblano chili, creamy chili, 30-minute meal, easy dinner, chicken chili, Mexican chili

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