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Light and Creamy White Chicken Chili with Roasted Poblanos

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A light and creamy white chicken chili with roasted poblanos that came from a happy kitchen accident. It’s quick, easy, and perfect for weeknights, with a smoky depth from roasted peppers and a silky texture from blended cottage cheese.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • ½ teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 3 large poblano peppers
  • 1 tablespoon olive oil (for roasting)
  • ½ cup whole milk cottage cheese (small-curd)
  • ¼ cup heavy cream (or half-and-half)
  • 3 cups cooked, shredded chicken (from one rotisserie chicken or 3 boneless skinless chicken breasts)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • Juice of 1 large lime (about 2 tablespoons)
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, tortilla strips, crema

Instructions

  1. Roast the poblanos: Preheat broiler to high. Place poblano peppers on a sheet pan and broil for 5-7 minutes, turning once, until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove stems and seeds, then roughly chop.
  2. While peppers steam, heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add garlic, cumin, oregano, and smoked paprika; stir for 30 seconds until fragrant.
  3. Pour in chicken broth and bring to a gentle simmer. Add chopped roasted poblanos and simmer for 5 minutes.
  4. In a blender, combine cottage cheese and heavy cream. Blend until completely smooth (about 30 seconds). Pour into simmering broth, whisking constantly.
  5. Stir in shredded chicken and drained cannellini beans. Simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
  6. Turn off heat and stir in lime juice. Season with salt and pepper to taste.
  7. Serve hot with desired toppings.

Notes

Don’t rush the roasting of poblanos—it gives the chili its smoky depth. Blend the cottage cheese completely for a silky texture. Keep heat at medium-low after adding dairy to prevent separation. Use rotisserie chicken to save time. Season with salt at the end to avoid oversalting. Lime juice is essential for brightness.

Nutrition

Keywords: white chicken chili, roasted poblanos, creamy chili, easy weeknight dinner, healthy chili, gluten-free chili

Find it online: https://sofiaspice.com/light-and-creamy-white-chicken-chili-with-roasted-poblanos/