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Easy One-Pot Creamy White Chicken Chili with Roasted Poblanos

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A creamy, smoky white chicken chili made with roasted poblano peppers, tender chicken, and white beans in a velvety broth. This one-pot wonder comes together in under an hour with minimal cleanup and is perfect for meal prep.

Ingredients

Scale
  • 3 large poblano peppers
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 oz cream cheese, softened
  • 1/2 cup half-and-half
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, tortilla strips, sour cream, hot sauce

Instructions

  1. Roast the poblano peppers: Preheat oven broiler to high. Place peppers on a baking sheet and broil 5-7 minutes, turning once, until skin is charred and blistered. Transfer to a bowl, cover tightly with plastic wrap or a towel, and let steam for 10 minutes.
  2. Prep the peppers: Once cool enough to handle, peel off charred skin. Remove stems, seeds, and membranes. Dice the roasted peppers and set aside.
  3. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Bloom the spices: Stir in cumin, oregano, chili powder, and a pinch of salt and pepper. Cook for 1 minute until fragrant.
  5. Add chicken and broth: Pour in chicken broth, scraping up any browned bits. Add chicken breasts or thighs. Bring to a gentle simmer, then reduce heat to low, cover, and cook 15-20 minutes until chicken is cooked through.
  6. Shred the chicken: Transfer cooked chicken to a cutting board. Let rest 2 minutes, then shred with two forks into bite-sized pieces.
  7. Add beans and cream cheese: Return shredded chicken to pot. Stir in drained white beans and diced roasted poblanos. Add cream cheese in chunks and stir until melted and smooth (2-3 minutes).
  8. Finish with half-and-half and lime: Pour in half-and-half and stir to combine. Simmer 5 minutes to thicken. Remove from heat and stir in lime juice. Adjust salt and pepper to taste.
  9. Serve and garnish: Ladle into bowls and top with desired garnishes such as cilantro, cheese, avocado, tortilla strips, or sour cream.

Notes

Roasting the poblanos is key for smoky flavor. Let cream cheese come to room temperature for smooth melting. Chili tastes even better the next day. Freezes well for up to 3 months. For extra heat, add a diced jalapeño or pinch of cayenne.

Nutrition

Keywords: white chicken chili, creamy chili, one-pot chili, roasted poblano, easy chili recipe, gluten-free chili

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