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Creamy Smoky White Chicken Chili with Roasted Poblanos

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This creamy, smoky white chicken chili with roasted poblanos is a weeknight hero that tastes like it simmered all day. Roasted poblanos add deep, woodsy smoke, while blended white beans create a luscious texture without heavy cream.

Ingredients

Scale
  • 3 large poblano peppers
  • 1.5 lbs boneless skinless chicken breasts or thighs (or 3 cups shredded rotisserie chicken)
  • 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican)
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • For topping (optional): shredded Monterey Jack cheese, fresh cilantro, diced avocado, sliced jalapeño, tortilla strips, sour cream or Greek yogurt, extra lime wedges

Instructions

  1. Roast the Poblanos: Preheat broiler to high. Place whole poblanos on a foil-lined baking sheet. Broil 8-12 minutes, turning every 3-4 minutes, until skin is blistered and charred all over. Transfer to a large bowl, cover tightly with plastic wrap, and steam for 10 minutes. Rub off charred skin, remove stems and seeds, and dice the flesh. Set aside.
  2. Prep the Chicken: Season chicken on both sides with salt, pepper, and a pinch of cumin. Set aside. (If using rotisserie chicken, shred meat and set aside.)
  3. Sauté Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add onion and cook 5-7 minutes until soft and translucent. Add garlic and cook 1 minute more, stirring constantly.
  4. Toast Spices: Add cumin, smoked paprika, and oregano. Stir constantly for 30 seconds until fragrant.
  5. Add Liquid and Beans: Pour in chicken broth, scraping up any browned bits. Add all the white beans (reserve about 1/2 cup if you plan to mash them separately). Bring to a gentle boil, then reduce heat to low.
  6. Thicken Chili: Using an immersion blender, blend about half the chili directly in the pot until smooth and creamy. Alternatively, mash the reserved 1/2 cup beans with a fork and stir back in. (Skip for chunkier chili.)
  7. Cook Chicken: Nestle seasoned chicken pieces into the simmering broth. Cover and simmer gently over low heat for 15-20 minutes, until chicken is cooked through (165°F).
  8. Shred Chicken: Transfer chicken to a cutting board, let rest 2 minutes, then shred with two forks.
  9. Combine: Stir diced roasted poblanos and shredded chicken back into the pot. Simmer 5-10 minutes to meld flavors. Adjust seasoning with salt and pepper.
  10. Finish: Remove pot from heat. Stir in half-and-half and lime juice. Let rest 5 minutes before serving.
  11. Serve: Ladle into bowls and top with desired toppings.

Notes

Don’t skip the lime juice—it brightens the dish. For extra heat, leave seeds in the poblanos or add a minced serrano. Chili thickens as it cools; thin with broth when reheating. Make ahead for even better flavor the next day.

Nutrition

Keywords: white chicken chili, roasted poblano, creamy chili, smoky chili, weeknight dinner, gluten-free, meal prep

Find it online: https://tastytuck.com/creamy-smoky-white-chicken-chili-with-roasted-poblanos/