White Chicken Chili with Poblano Peppers
This White Chicken Chili with roasted poblano peppers is a flavorful twist on the classic creamy chili. Made with tender chicken, white beans, and green salsa, it’s comforting without being heavy and perfect for weeknight dinners.
Servings: 4
Cost: $15
Ingredients
- 1 yellow onion (red onion works too)
- 4 cloves garlic, minced
- 1 small jalapeño, finely chopped
- 2 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika (regular paprika works fine too)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ¼ pound boneless, skinless chicken thighs (or chicken breasts)
- 32 ounces chicken broth
- ¼ cup diced pre-roasted poblano peppers
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- ½ cup corn (fire-roasted frozen corn works great)
- juice of 1/2 a lime
- ½ cup sour cream, crème fraîche, or Mexican crema
- Optional Toppings: shredded cheese or cotija, chopped cilantro, scallions, tortilla strips
Instructions
- Sauté aromatics - In a large Dutch oven over medium heat, add olive oil and onion. Cook 5 minutes until softened.
- Add garlic and jalapeño - Cook 1 minute, stirring frequently.
- Bloom the spices - Add cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook 1 minute until fragrant.
- Sear the chicken - Add chicken thighs and cook 3–4 minutes to lightly brown.
- Simmer - Pour in chicken broth. Bring to a gentle simmer and cook 10 minutes, or until chicken is cooked through.
- Shred the chicken - Remove chicken and let cool slightly. Shred using two forks.
- Build the chili - To the pot, add the chopped roasted poblano peppers, white beans, green salsa, and corn.
- Finish simmering - Return shredded chicken to the pot and simmer another 10 minutes.
- Brighten and enrich - Stir in lime juice and cream. Taste and adjust salt if needed.
- Serve - Serve warm with your favorite toppings.
Notes
This white chicken chili works best with roasted poblano peppers. See this post on how to roast chilies. Or follow these instructions:
On the Grill (Preferred Method)
- Preheat grill to medium-high heat.
- Place whole poblano peppers directly over the flame.
- Rotate occasionally until the skins are blackened and blistered on all sides (about 6–8 minutes).
- Remove and place in a bowl, covering loosely to steam for 5 minutes.
- Slice open, remove stems and seeds, then chop into a small dice.
- Set oven to broil.
- Place whole peppers on a sheet pan.
- Broil 5–8 minutes, turning once, until charred.
- Steam, peel (if desired), seed, and dice.
- You can roast these ahead of time and store them in the refrigerator up to 3 days.
Nutrition
Calories: 223kcal | Carbohydrates: 10g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 139mg | Sodium: 1278mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg
