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Quick White Chicken Chili with Roasted Poblano Peppers

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A quick and easy white chicken chili with smoky roasted poblano peppers, creamy blended beans, and tender shredded chicken. Ready in about 35 minutes, it’s the perfect weeknight comfort food that tastes like it simmered for hours.

Ingredients

Scale
  • 2 poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 can (4 ounces) diced green chiles (mild)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Crumbled cotija cheese or shredded Monterey Jack (for topping)
  • Lime wedges (for serving)
  • Tortilla chips or strips (for serving)

Instructions

  1. Roast the poblano peppers: Place them directly over a gas flame on medium-high heat or on a sheet pan under the broiler. Roast, turning occasionally with tongs, until the skin is blackened and blistered all over, about 5 to 7 minutes.
  2. Steam the peppers: Transfer the blackened peppers to a bowl and cover tightly with plastic wrap. Let them steam for 5 to 10 minutes to loosen the skin.
  3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 4 to 5 minutes. Add the minced garlic, cumin, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute more until fragrant.
  4. Add the broth and beans: Pour in the chicken broth and add the drained cannellini beans. Reserve about 1 cup of the beans for blending later. Bring to a simmer over medium-high heat, then reduce heat to low and let it bubble gently.
  5. Prepare the roasted poblanos: Uncover the bowl of peppers. Peel away the blackened skin using your fingers or a paper towel. Cut off the stems, slice open the peppers, and scrape out the seeds and membranes. Dice the peeled peppers into small pieces.
  6. Blend the creamy base: Using an immersion blender, blend the reserved 1 cup of beans with about 1/2 cup of the hot broth from the pot until smooth. If using a regular blender, let the mixture cool for 2 minutes first, then blend carefully. Stir the blended mixture back into the pot.
  7. Add the chicken and poblanos: Stir in the shredded chicken, diced roasted poblanos, and the can of diced green chiles. Let the chili simmer for 10 to 15 minutes, stirring occasionally. Taste and season with salt and black pepper.
  8. Adjust consistency: If the chili is too thick, add a splash more broth or water. If too thin, let it simmer uncovered for a few more minutes to reduce.
  9. Serve and garnish: Ladle the chili into bowls and top with fresh cilantro, diced avocado, crumbled cotija cheese, a squeeze of lime, and tortilla chips.

Notes

Don’t skip the bean-blending step—it creates a creamy texture without cream. Roast the poblanos until completely blackened for best flavor. Use rotisserie chicken to save time. Taste and adjust seasoning at the end. For a less spicy version, remove all seeds and membranes from the poblanos and skip the cayenne.

Nutrition

Keywords: white chicken chili, roasted poblano, quick chili, weeknight dinner, healthy chili, gluten-free chili

Find it online: https://willarecipes.com/quick-white-chicken-chili-with-roasted-poblano-peppers/