Description

A rich and velvety white chicken chili featuring smoky roasted poblano peppers and a creamy broth made with cream cheese. This quick and easy recipe is perfect for cold weather and is sure to become a family favorite.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3 roasted poblano peppers, seeded and diced
1.5 pounds boneless skinless chicken breasts
4 cups low-sodium chicken broth
2 cans (15 oz each) white beans (1 can cannellini, 1 can great northern), drained and rinsed
4 ounces cream cheese, softened and cubed
1 cup frozen corn kernels
2 teaspoons ground cumin
1.5 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Fresh cilantro, chopped (for garnish)
Diced avocado (for garnish)
Sour cream or Greek yogurt (for garnish)
Shredded Monterey Jack cheese (for garnish)
Lime wedges (for garnish)
Tortilla chips or crusty bread (for serving)

Instructions

Preheat broiler to high. Line a baking sheet with foil. Place 3 whole poblano peppers on the sheet and broil 4-5 minutes per side until skins are charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes. Rub off blackened skins, remove stems and seeds, then dice peppers. Set aside.
Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
Add cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Stir constantly for 30 seconds to 1 minute to bloom spices.
Pour in 4 cups chicken broth and scrape up any browned bits from the bottom. Add diced roasted poblanos, drained white beans, and frozen corn. Stir to combine. Nestle chicken breasts into the liquid.
Bring to a gentle boil, then reduce heat to low, cover, and simmer 20-25 minutes until chicken is cooked through (internal temperature 165°F) and tender.
Transfer cooked chicken to a cutting board. Let rest 2-3 minutes, then shred using two forks or a hand mixer on low speed.
Return shredded chicken to the pot. Add cubed cream cheese and stir until fully melted and incorporated, about 2-3 minutes. Taste and adjust seasoning as needed.
Ladle chili into bowls and garnish with fresh cilantro, diced avocado, sour cream, shredded Monterey Jack cheese, and a squeeze of lime. Serve with tortilla chips or crusty bread.

Notes

For best flavor, roast the poblanos fresh rather than using canned. Let cream cheese come to room temperature before adding to avoid clumping. Shred chicken while still warm. Chili tastes even better the next day. Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (about 1.5 cu
Calories: 400
Sugar: 6
Sodium: 750
Fat: 16
Saturated Fat: 6
Carbohydrates: 33
Fiber: 9
Protein: 38

Keywords: white chicken chili, creamy chili, roasted poblano, smoky chili, easy chili recipe, comfort food, gluten-free