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Best Easy Lightened-Up White Chicken Chili with Poblano

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A lightened-up crockpot white chicken chili with roasted poblano peppers that delivers creamy, smoky flavor without heavy cream or mountains of cheese. Perfect for meal prep and guaranteed to please even chili purists.

Ingredients

Scale
  • 2 poblano peppers
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ cup plain Greek yogurt (2% or full fat)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • Optional toppings: diced avocado, crumbled cotija cheese or shredded Monterey Jack, fresh lime wedges, tortilla chips or strips, additional Greek yogurt or sour cream

Instructions

  1. Roast the poblano peppers: Turn oven broiler to high. Place peppers on a baking sheet and broil for 5-7 minutes, turning once, until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Prep the peppers: Rub off blackened skin, remove stem and seeds, then dice into small pieces. Set aside.
  3. Sauté the aromatics: Heat olive oil in a small skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Blend the creaminess: Drain and rinse one can of cannellini beans. Add to a blender with ½ cup chicken broth. Blend until completely smooth.
  5. Assemble in the slow cooker: Place chicken breasts in the bottom. Add sautéed onions and garlic, diced roasted poblano, remaining whole can of beans, white corn, blended bean mixture, and remaining chicken broth. Sprinkle in cumin, oregano, smoked paprika, salt, and pepper. Stir gently.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  7. Shred the chicken: Remove chicken to a cutting board, let rest 2-3 minutes, then shred with two forks. Return to slow cooker.
  8. Finish with yogurt and lime: Turn off slow cooker or set to warm. Stir in Greek yogurt and lime juice. Taste and adjust seasoning.
  9. Serve and enjoy: Ladle into bowls and top with fresh cilantro, diced avocado, cheese, tortilla chips, or other desired toppings.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Toast spices in the skillet with onions for extra aroma. When adding Greek yogurt, ensure chili is not boiling hot to prevent curdling. Chili tastes even better the next day. For stovetop method, simmer all ingredients (except yogurt and lime) in a large pot for 30-40 minutes, then shred chicken and finish with yogurt and lime.

Nutrition

Keywords: white chicken chili, lightened-up chili, crockpot chili, poblano chili, healthy chili, slow cooker chili, easy chili recipe

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