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Easy Cozy White Chicken Chili with Roasted Poblanos

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A quick and comforting white chicken chili made with smoky roasted poblanos, tender chicken, and creamy white beans. Perfect for busy weeknights, this 45-minute recipe delivers deep flavor without the all-day simmer.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 large fresh poblano peppers, roasted, peeled, and chopped
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon mild chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 dried bay leaf
  • ½ cup full-fat sour cream
  • 1 large lime, juiced
  • ½ cup fresh cilantro, chopped
  • ½ cup shredded Monterey Jack cheese (optional topping)
  • 1 ripe avocado, diced (optional topping)
  • Tortilla chips (optional topping)
  • Extra sour cream (optional topping)

Instructions

  1. Roast the Poblanos: Turn broiler to high. Place whole poblano peppers on a baking sheet and broil 4 inches from heat, turning every 2-3 minutes, until all sides are charred (8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Rub off blackened skin, remove stems and seeds, and chop.
  2. Sauté Aromatics: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and cook until soft and translucent (about 4 minutes). Add minced garlic and cook 30 seconds until fragrant.
  3. Cook Chicken: Add chicken pieces to the pot. Season with cumin, oregano, chili powder, salt, and pepper. Cook, stirring occasionally, until chicken is no longer pink on the outside (about 5 minutes).
  4. Add Liquids and Beans: Pour in chicken broth, add bay leaf, and stir in chopped roasted poblanos. Add one can of drained and rinsed white beans. Mash the second can of beans with a fork and add to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Blend for Creaminess: Remove bay leaf. Use an immersion blender to pulse the chili a few times until some beans are broken up and broth thickens, leaving some texture. Alternatively, transfer 1 cup of chili to a blender, blend until smooth, and stir back in.
  6. Finish Chili: In a small bowl, whisk together sour cream and lime juice. Stir into the chili. Simmer for 2-3 minutes, then stir in chopped cilantro. Taste and adjust salt and pepper.
  7. Serve: Ladle into bowls and top with Monterey Jack cheese, diced avocado, tortilla chips, and extra sour cream if desired. Garnish with additional cilantro.

Notes

Don’t rush the poblanos—roasting brings out smoky sweetness. Temper sour cream with lime juice before adding to prevent curdling. Chili thickens as it sits; add broth when reheating. For dairy-free, use full-fat coconut milk instead of sour cream.

Nutrition

Keywords: white chicken chili, roasted poblano, easy chili, comfort food, quick dinner, weeknight meal, creamy chili

Find it online: https://freshforkful.com/easy-cozy-white-chicken-chili-with-roasted-poblanos/