Poblano White Chicken Chili Recipe
This Poblano White Chicken Chili is your new cozy, weeknight hero—brimming with tender shredded chicken, creamy white beans, and smoky fire-roasted poblanos in a luscious, tangy broth. The creamy, Southwestern flavors make every bowl both satisfying and unexpectedly fresh. It’s the kind of easy comfort food that brings everyone around the table, and once you try it, you’ll crave it every chilly evening.
Ingredients You’ll Need
Here’s what makes this Poblano White Chicken Chili so special: every ingredient is simple, but each one builds layers of flavor, color, and richness. Think smoky peppers, velvety beans, bright lime, and lush cream—classic elements that meld together into one irresistibly creamy chili.
- Olive oil: Gives the chili a silky base and helps soften the onions and peppers just right.
- Onion: Adds a lovely sweet savoriness once cooked down—it’s the flavor backbone.
- Poblano peppers: Star of the show! They bring mild heat and an earthy, smoky depth; roast them for even more flavor.
- Garlic: Just a couple cloves wake up the whole pot with warmth and fragrance.
- Ground cumin: That signature, grounding spice that makes chili taste like, well, chili!
- Dried oregano: Bright, herbal notes for balance and a touch of authenticity.
- Chili powder: A little goes a long way for a gentle kick and touch of color.
- Chicken broth: The foundation for your soup—use a good-quality broth for the most flavorful base.
- White beans: Creamy, hearty, and super filling; perfect for soaking up all those chili flavors.
- Cooked shredded chicken breast: Use rotisserie or leftover chicken to keep things simple and tender.
- Corn: Sweet pops in every bite; frozen or canned corn both work wonderfully.
- Sour cream: Adds creaminess while brightening things up—don’t skip it!
- Half-and-half or heavy cream: The rich, dreamy finish in every spoonful. Choose as much richness as you want.
- Lime juice: That zing at the end lifts every flavor and balances the richness.
- Salt and freshly ground black pepper: Always season to taste, and don’t be shy about adding a little extra if needed.
- Fresh cilantro, sliced jalapeños, shredded cheese, and tortilla chips: These toppings turn a bowl of chili into a celebration—customize to your heart’s content!
How to Make Poblano White Chicken Chili
Step 1: Sauté the Aromatics
Begin by heating a generous splash of olive oil in a large pot or Dutch oven over medium heat. Add your diced onion and cook for 3 to 4 minutes, stirring occasionally. You’re looking for a soft, golden translucence here—it’s the toasty, sweet base that sets up every delicious layer in your Poblano White Chicken Chili.
Step 2: Soften the Poblanos
Next, stir in your diced poblano peppers; let them sizzle for another 4 to 5 minutes until they’ve softened and released some of their smoky aroma. If you roasted them first, their fragrance should be especially inviting, adding complexity right from the start.
Step 3: Toast the Spices
Add the minced garlic, ground cumin, dried oregano, and chili powder. Cook for just one minute, stirring constantly. This quick bloom transforms the spices, releasing their oils so your chili gets bold flavor in every bite.
Step 4: Build the Broth
Pour in the chicken broth, then add the white beans, shredded chicken, and sweet corn. Stir everything together. Turn up the heat just until you see a gentle boil, then dial it back and let the chili simmer quietly for 15 to 20 minutes. This time is magic for melding flavors and filling your kitchen with irresistible Southwestern aromas.
Step 5: Creamy Finish
Take the pot off the heat. Now stir in the sour cream and half-and-half (or heavy cream, if you’re going all-in!). Add the fresh lime juice for that perfect tangy sparkle, and season the pot generously with salt and pepper. Give it a taste—you can always tweak the richness or acidity at this stage.
Step 6: Serve It Up
Ladle the creamy Poblano White Chicken Chili into warm bowls. Let everyone top their own with fresh cilantro, a sprinkle of shredded cheese, a few slices of jalapeño, and a scattering of tortilla chips for crunch. Now spoon up the coziness and savor every bite!
How to Serve Poblano White Chicken Chili
Garnishes
The right garnishes make this chili absolutely unforgettable. Set out bowls of freshly chopped cilantro, thinly sliced jalapeños for heat lovers, shredded Monterey Jack or pepper jack cheese, and crisp tortilla chips. A dollop of extra sour cream or a few avocado slices also add a luscious finishing touch.
Side Dishes
Pair your Poblano White Chicken Chili with classic cornbread, cheesy quesadillas, or a simple green salad tossed with lime vinaigrette. The chili is hearty enough to be a meal on its own, but these sides make any dinner feel extra-special and well-rounded.
Creative Ways to Present
Ladle your chili into mini bread bowls for a fun party twist, or serve in mugs topped with all your favorite fixings for an ultra-cozy movie night. For a casual gathering, set up a chili bar and let everyone customize their bowl just how they like it!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Poblano White Chicken Chili to cool completely, then transfer to an airtight container. It will happily keep in your fridge for up to four days. The flavors get even better as they mingle, so don’t hesitate to make extra!
Freezing
You can absolutely freeze this chili. For best results, freeze it before adding the sour cream and half-and-half (add those after reheating for the best texture). Ladle the cooled chili into freezer-safe bags or containers and freeze for up to two months.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm on the stovetop over medium-low heat, stirring occasionally, until heated through. If you held back the cream, stir it in at the end. Add a splash of broth if you need to loosen the texture.
FAQs
Can I make Poblano White Chicken Chili in a slow cooker?
Absolutely! Sauté the onions and poblanos first for extra flavor, then combine everything (except the dairy and lime) in your slow cooker. Cook on low for 4 to 6 hours, stir in the cream and lime before serving, and enjoy chili with almost zero effort.
Is this chili spicy?
Poblano White Chicken Chili is super approachable—poblano peppers are mild, and you control the heat with jalapeños or extra chili powder. If you love spice, try adding a diced jalapeño or chipotle pepper to the pot!
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs are fantastic here! They stay juicy and add even more richness, making the chili especially flavorful. Just cook and shred them before adding, or use rotisserie chicken for the ultimate shortcut.
What type Soup
Great Northern beans, cannellini, or navy beans all work beautifully in Poblano White Chicken Chili. Pick your favorite, or use whatever you have in your pantry—they’ll soak up all those gorgeous flavors.
How can I make it dairy-free?
For a dairy-free version, swap the sour cream and cream for a plain, unsweetened dairy-free yogurt and a splash of coconut milk or unsweetened almond milk. The chili will still be creamy and delicious!
Final Thoughts
If you’re craving warmth, creaminess, and a big hint of Southwestern flair, make a batch of Poblano White Chicken Chili this week. It’s easy enough for busy nights yet special enough for weekend gatherings—trust me, you’ll want to scoop up every last drop. Go ahead, give it a try and share the chili love!
Print
Poblano White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Poblano White Chicken Chili is a delicious twist on traditional chili, featuring tender chicken, white beans, and a creamy broth flavored with roasted poblanos. It’s comforting, flavorful, and perfect for a cozy meal.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 poblano peppers, seeded and diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 cups cooked shredded chicken breast
- 1 cup frozen or canned corn
- 1/2 cup sour cream
- 1/2 cup half-and-half or heavy cream
- juice of 1 lime
- salt and freshly ground black pepper to taste
- fresh cilantro, sliced jalapeños, shredded cheese, and tortilla chips for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the diced poblano peppers and cook for another 4-5 minutes until tender.
- Add the minced garlic, cumin, oregano, and chili powder and cook for 1 minute until fragrant.
- Pour in the chicken broth and stir in the white beans, shredded chicken, and corn.
- Bring to a gentle boil, then reduce the heat and simmer for 15-20 minutes to let the flavors meld.
- Remove the pot from heat and stir in the sour cream, half-and-half, and lime juice.
- Season with salt and pepper to taste.
- Ladle into bowls and top with fresh cilantro, sliced jalapeños, shredded cheese, and tortilla chips if desired.
- Serve warm.
Notes
- For extra flavor, roast the poblano peppers under the broiler until charred, then peel and dice before adding.
- Adjust the creaminess by adding more or less half-and-half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
