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Creamy White Chicken Chili with Roasted Poblanos (Best Easy Recipe)

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A creamy, comforting white chicken chili with smoky roasted poblanos, tender shredded chicken, and a velvety cream cheese broth. Perfect for cozy nights and game day gatherings.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 3–4 medium poblano peppers
  • 1 medium yellow onion, diced
  • 4–5 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • For garnish: fresh cilantro, shredded Monterey Jack cheese, lime wedges, sour cream, jalapeño slices (optional)

Instructions

  1. Preheat broiler to high. Line a baking sheet with foil. Place poblano peppers on sheet and broil 4-5 minutes per side until skin is charred and blistered.
  2. Transfer charred peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove stems and seeds, then roughly chop.
  3. In a large Dutch oven or pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Add ground cumin and dried oregano. Stir constantly for 30 seconds to bloom the spices.
  5. Pour in chicken broth, scraping up browned bits. Add canned green chiles, chopped roasted poblanos, and a pinch of salt and pepper. Stir to combine.
  6. Place chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20-25 minutes until chicken reaches 165°F and shreds easily.
  7. Remove chicken from pot and let rest 2-3 minutes. Shred with two forks into bite-sized pieces.
  8. Return shredded chicken to pot. Add drained Great Northern beans and cubed cream cheese. Stir gently over low heat until cream cheese melts completely (3-4 minutes).
  9. Pour in heavy cream and stir until incorporated. Simmer 5 more minutes. Adjust seasoning with salt and pepper.
  10. Ladle into bowls and garnish with cilantro, Monterey Jack cheese, lime juice, sour cream, or jalapeño slices as desired.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Use full-fat cream cheese for best texture. Let chili rest 10-15 minutes before serving for flavors to meld. Add cream cheese over low heat to prevent separation. For thicker chili, mash half a can of beans before adding.

Nutrition

Keywords: creamy white chicken chili, roasted poblano chili, white chicken chili, easy chili recipe, game day chili, comfort food

Find it online: https://sofiaspice.com/creamy-white-chicken-chili-with-roasted-poblanos-best-easy-recipe/