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Best Easy Creamy White Chicken Chili with Roasted Poblanos

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This creamy white chicken chili with roasted poblanos is a happy accident turned signature dish. Roasted poblano peppers add a sweet, smoky depth to a velvety broth with tender chicken and white beans, making it a crowd-pleaser for any gathering.

Ingredients

Scale
  • 4–5 medium poblano peppers
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups (960ml) chicken broth, low-sodium preferred
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, lime wedges, tortilla chips or strips

Instructions

  1. Roast the Poblanos: Preheat broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil 4-5 minutes per side, turning with tongs, until skins are blistered and blackened. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
  2. Prepare the Peppers: Rub off blackened skins with fingers or paper towel. Cut off stems, slice open, and scrape out seeds and membranes. Chop into small pieces and set aside.
  3. Cook the Aromatics: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Toast the Spices: Stir in cumin and oregano. Cook 30 seconds, stirring constantly, until fragrant.
  5. Add Chicken and Broth: Place chicken breasts in pot and pour in chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15-20 minutes until chicken is cooked through (165°F / 74°C internal).
  6. Shred the Chicken: Remove chicken from pot and let rest 5 minutes. Shred using two forks or a hand mixer. Return shredded chicken to pot.
  7. Add Beans and Poblanos: Stir in drained white beans and chopped roasted poblanos. Simmer 5 minutes.
  8. Make it Creamy: Reduce heat to low. Cut softened cream cheese into small cubes and add to pot, stirring until melted and smooth. Slowly pour in heavy cream while stirring. Simmer 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  9. Serve and Garnish: Ladle into bowls and top with desired garnishes.

Notes

Roasting the poblanos is key for deep, smoky flavor. Let cream cheese come to room temperature to avoid lumps. Chili thickens as it sits; add broth when reheating if needed. For a spicier version, add diced jalapeño with onions or leave some seeds in the poblanos.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblano, easy chili recipe, crowd-pleaser, gluten-free

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