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Creamy White Chicken Chili with Roasted Poblanos

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A rich, velvety white chicken chili made with roasted poblanos, white beans, and heavy cream. This quick 30-minute recipe is perfect for busy weeknights and offers a smoky, savory flavor profile that is mild enough for kids but complex enough for adults.

Ingredients

Scale
  • 2 medium poblanos
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • Boneless, skinless chicken thighs (or 2 cups shredded rotisserie chicken)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) cannellini or Great Northern beans, rinsed
  • 1 can (4 oz) diced green chiles
  • 1/2 cup heavy cream
  • Salt and black pepper to taste

Instructions

  1. Preheat oven broiler to high. Place whole poblanos on a baking sheet and broil for 5-7 minutes, turning occasionally, until skins are charred and blistered.
  2. Transfer charred poblanos to a bowl, cover with plastic wrap, and let steam for 5 minutes.
  3. Peel off the skins, remove stems and seeds, and chop the peppers into small pieces.
  4. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  5. Add chopped onion and cook for 5 minutes until softened and translucent.
  6. Add garlic and cook for 1 minute until fragrant.
  7. Add chicken thighs and cook for 5-7 minutes until browned on all sides.
  8. Sprinkle cumin and oregano over the chicken and stir to coat, toasting spices for 30 seconds.
  9. Pour in chicken broth, scraping up browned bits from the bottom of the pot.
  10. Add rinsed white beans and diced green chiles. Bring to a simmer.
  11. Cook for 10-15 minutes until chicken is cooked through. Shred chicken directly in the pot or chop into bite-sized pieces.
  12. Stir in roasted poblanos.
  13. Reduce heat to low and slowly pour in heavy cream, stirring gently to combine.
  14. Simmer for another 5 minutes to meld flavors.
  15. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

Roasting the poblanos is essential for flavor; do not skip this step. If short on time, jarred roasted poblanos can be used. Keep heat low when adding cream to prevent separation. For a lighter version, substitute heavy cream with Greek yogurt or coconut milk. This recipe is naturally gluten-free, but check broth labels to ensure certification.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblanos, easy dinner, 30 minute meals, comfort food, gluten-free

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