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Cozy White Chicken Chili with Poblano and Cream Cheese – Easy 30-Min Recipe

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A quick and easy white chicken chili with smoky roasted poblano peppers and velvety cream cheese, ready in just 30 minutes. Perfect for cold nights or when you need a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 poblano peppers
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken (from one rotisserie chicken)
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream (for topping)
  • Lime wedges (for topping)

Instructions

  1. Preheat broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil 4-5 minutes per side until charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam 5-10 minutes. Peel off skin, remove stem and seeds, then dice.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add garlic, cumin, oregano, smoked paprika, salt, and black pepper; stir constantly for 30 seconds until fragrant. Add diced roasted poblanos and jalapeño (if using); cook 1 minute.
  3. Pour in chicken broth and bring to a gentle boil, scraping up browned bits. Add shredded chicken, drained beans, and diced green chiles. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
  4. Reduce heat to low. Add cream cheese cubes one at a time, stirring gently until each is fully melted and incorporated. Pour in heavy cream or half-and-half; stir gently. Simmer on low 5 minutes, without boiling.
  5. Remove from heat. Stir in lime juice. Taste and adjust seasoning. Ladle into bowls and top with desired garnishes. Serve immediately.

Notes

Roast the poblanos for smoky depth; soften cream cheese to room temperature for smooth melting; season in layers; keep heat low after adding dairy to prevent separation; let chili rest 5-10 minutes before serving for best texture.

Nutrition

Keywords: white chicken chili, poblano, cream cheese, 30-minute recipe, easy chili, comfort food, gluten-free

Find it online: https://willarecipes.com/cozy-white-chicken-chili-with-poblano-and-cream-cheese-easy-30-min-recipe/