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Creamy White Chicken Chili with Poblano

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A rich, velvety white chicken chili featuring roasted poblanos for a smoky depth, thickened with flour and finished with heavy cream and Monterey Jack cheese. It’s a quick, comforting weeknight dinner that comes together in under 30 minutes.

Ingredients

Scale
  • 2 medium poblano peppers, roasted, peeled, seeded, and chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 can (15 oz) cannellini beans or great northern beans, rinsed and drained
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon salt (plus more to taste)
  • Optional: 1 lb boneless, skinless chicken breasts or thighs (if not using rotisserie)

Instructions

  1. Roast the poblanos under a broiler or over an open flame until charred. Place in a bowl, cover with plastic wrap for 10 minutes, then peel off the skins, remove seeds, and chop the flesh.
  2. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and a pinch of salt; cook for 5 minutes until soft and translucent.
  3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
  4. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste and create a paste.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the chopped poblanos, cumin, oregano, and salt. Stir to combine and bring to a gentle simmer.
  6. If using raw chicken, add it to the pot and simmer for 10-12 minutes until cooked through. Remove, shred the chicken, and set aside. (Skip this step if using rotisserie chicken).
  7. Return the shredded chicken to the pot. Add the rinsed white beans and stir well. Simmer on low heat for 5 minutes to let flavors meld.
  8. Lower the heat to low. Stir in the heavy cream. Gradually add the shredded Monterey Jack cheese, stirring until melted and smooth. Do not boil after adding the cream.
  9. Taste and season with more salt or pepper if needed. If too thick, add a splash of broth; if too thin, simmer longer. Serve hot.

Notes

Roasting the poblanos is essential for the smoky flavor. Do not boil the chili after adding the cream and cheese to prevent separation. For a gluten-free version, substitute all-purpose flour with cornstarch mixed with cold water. Leftovers store well in the refrigerator for up to 4 days; freeze without the dairy components for best texture upon thawing.

Nutrition

Keywords: white chicken chili, poblano pepper, creamy chili, weeknight dinner, comfort food, easy recipe, 30 minute meal

Find it online: https://lirafood.com/creamy-white-chicken-chili-with-poblano-best-30-minute-recipe/