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Easy Creamy White Chicken Chili with Roasted Poblano

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A creamy, smoky white chicken chili made in the slow cooker with roasted poblano peppers and a secret bean-blending trick for richness without heavy cream. Perfect for busy nights when you need a hug in a bowl.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 2 large poblano peppers
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 2 tablespoons lime juice (from 1 lime)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • 2 tablespoons olive oil
  • Optional toppings: sour cream or Greek yogurt, shredded Monterey Jack cheese, sliced avocado, tortilla chips, extra cilantro, lime wedges

Instructions

  1. Roast the poblanos: Place poblano peppers on a sheet pan and broil, turning every 2-3 minutes, until skin is blackened all over (8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove stems and seeds, and chop flesh into small pieces. Set aside.
  2. Blend the creamy base: While poblanos steam, blend one can of drained white beans with 1 cup of chicken broth until completely smooth. Set aside.
  3. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent (4-5 minutes). Add minced garlic and cook 1 minute more. Transfer to slow cooker.
  4. Assemble in the slow cooker: Add the remaining can of whole white beans, the blended bean mixture, remaining 3 cups chicken broth, cumin, oregano, salt, and pepper. Stir. Nestle chicken breasts into the liquid.
  5. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and shreds easily.
  6. Shred the chicken: Remove chicken from slow cooker, shred with two forks, and return to the slow cooker.
  7. Add roasted poblanos and finish: Stir in chopped roasted poblanos, lime juice, and cilantro. Cook on low for another 10-15 minutes. Adjust seasoning to taste.
  8. Serve: Ladle into bowls and top with desired garnishes.

Notes

Don’t skip roasting the poblanos—it adds essential smoky depth. Add poblanos at the end to preserve their flavor. For a thicker chili, remove lid and cook on high for 20-30 minutes. For a thinner chili, add extra broth. Season as you go, but add lime and cilantro at the end.

Nutrition

Keywords: white chicken chili, creamy chili, slow cooker chili, poblano chili, easy chili recipe, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://lirafood.com/easy-creamy-white-chicken-chili-with-roasted-poblano/