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Creamy Roasted Poblano White Chicken Chili – Easy One-Pot Dinner

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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 and is perfect for cozy weeknight dinners.

Ingredients

Scale
  • 4–5 medium poblano peppers
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 8 ounces cream cheese, softened
  • 4 cups low-sodium chicken broth
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Roast the poblano peppers: Preheat oven broiler to high. Place peppers on a foil-lined baking sheet. Broil 4-5 minutes per side until skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel off skin, remove stems and seeds, then roughly chop.
  2. Sear the chicken: Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear chicken 3-4 minutes per side until golden brown. Remove to a plate.
  3. Sauté aromatics: Reduce heat to medium, add remaining 1 tablespoon olive oil. Cook diced onion 4-5 minutes until translucent. Add minced garlic and cook 30-60 seconds until fragrant.
  4. Bloom spices: Add cumin, oregano, and chili powder. Stir constantly for 30 seconds until fragrant.
  5. Build chili base: Pour in chicken broth, scraping up browned bits from pot bottom. Add chopped roasted poblanos and drained white beans. Stir to combine and bring to a gentle simmer.
  6. Cook chicken: Return seared chicken to pot, nestling into liquid. Reduce heat to medium-low, cover, and simmer 20-25 minutes until chicken is cooked through and tender.
  7. Shred chicken and add cream cheese: Remove chicken and shred with two forks. Add softened cream cheese to pot, stirring until melted and smooth. Return shredded chicken to pot and simmer 5 more minutes.
  8. Adjust and serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For best results, use room temperature cream cheese to avoid lumps. Roast poblano peppers fresh for optimal smoky flavor. Leftovers taste even better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, poblano chili, creamy chili, one-pot meal, weeknight dinner, gluten-free chili

Find it online: https://platebelle.com/creamy-roasted-poblano-white-chicken-chili-easy-one-pot-dinner/