Go Back

Award-Winning White Chicken Chili with Roasted Poblanos

White chicken chili with roasted poblanos gets its smoky flavor from charred peppers and a gentle simmer with chicken, beans, and corn. Cream cheese melts into the broth for a smooth, hearty bowl finished with lime juice and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 39 minutes
steaming 10 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 3 poblano peppers large
  • 1 tbsp olive oil plus 1 teaspoon, divided
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1.5 lb chicken breasts boneless, skinless
  • 4 cup chicken broth low-sodium
  • 2 can (15 oz) Great Northern beans drained and rinsed
  • 1 can (4 oz) green chiles diced
  • 1 cup corn frozen
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 oz cream cheese softened and cut into cubes
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven

Method
 

  1. Set an oven rack about 6 inches below the broiler and preheat the broiler.
  2. Line a rimmed baking sheet with foil.
  3. Rub the poblanos with 1 teaspoon of the olive oil.
  4. Broil for 8–12 minutes, turning occasionally, until blistered and charred all over.
  5. Transfer the poblanos to a covered bowl and let them steam for 10 minutes.
  6. Peel off the skin, remove the stems and seeds, and chop the peppers.
  7. Heat the remaining 1 tablespoon olive oil in a 6-quart Dutch oven over medium heat.
  8. Add the onion and cook for 4–5 minutes until softened.
  9. Stir in the garlic, cumin, coriander, oregano, and cayenne and cook for 30 seconds, until fragrant.
  10. Add the chicken, broth, beans, green chiles, corn, salt, black pepper, and chopped poblanos, then bring to a boil.
  11. Cover and simmer over low heat for 18–22 minutes, until the chicken reaches 165°F in the thickest part.
  12. Transfer the chicken to a cutting board.
  13. Shred the chicken with two forks.
  14. Mash about 1 cup of the beans against the side of the pot.
  15. Stir in the cream cheese over low heat until melted and smooth.
  16. Return the shredded chicken to the pot.
  17. Stir in the lime juice and cilantro.
  18. Warm for 2–3 minutes before serving.

Notes

Keep the bowl covered for the full 10 minutes so the pepper skins loosen easily. Refrigerate leftovers for up to 4 days; freezing is possible, though the cream cheese may change texture slightly when thawed. For a dairy-free variation, use dairy-free cream cheese.