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Creamy White Chicken Chili with Poblano Peppers

creamy white chicken chili with poblano peppers - featured image
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A comforting, velvety white chicken chili featuring roasted poblano peppers, cream cheese, and white beans. This easy weeknight dinner is ready in under 45 minutes and offers a perfect balance of smoky, savory, and creamy flavors.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs
  • 2 large poblano peppers, roasted, peeled, and diced
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) Cannellini or Great Northern beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1/2 cup heavy cream
  • 8 oz cream cheese, softened
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat oven broiler to high. Broil whole poblanos for 5-7 minutes until blistered and blackened. Place in a bowl, cover with plastic wrap for 10 minutes to steam, then peel, seed, and dice the flesh.
  2. Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add garlic, cumin, and oregano; stir for 1 minute until fragrant.
  3. Add chicken to the pot and sear on both sides for 2-3 minutes. Pour in chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until chicken is cooked through. Remove chicken and shred with forks.
  4. In the same pot, add diced poblanos, white beans, and corn. Simmer for 5 minutes to meld flavors.
  5. Whisk in heavy cream and softened cream cheese over low heat until smooth and melted. Stir in shredded chicken and simmer for another 5 minutes.
  6. Stir in lime juice. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro, avocado, or sour cream.

Notes

Roasting the poblanos is critical for smoky flavor. Add cream cheese on low heat to prevent separation. For a thicker chili, mash some beans against the pot. Leftovers keep for 4 days in the fridge or 3 months in the freezer. Reheat gently to maintain texture.

Nutrition

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

Find it online: https://cheerycrisp.com/creamy-white-chicken-chili-with-poblano-peppers-best-easy-recipe/