Print

Cozy White Chicken Chili with Roasted Poblanos: Easy One-Pot Dinner

cozy white chicken chili - featured image
Print Recipe

A creamy, smoky white chicken chili made with roasted poblano peppers, tender chicken, and cannellini beans. This easy one-pot dinner comes together in about 45 minutes and is perfect for cozy fall and winter evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 3 poblano peppers, roasted, peeled, seeded, and diced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles (mild)
  • 3 cups cooked shredded chicken (from rotisserie chicken or leftover cooked chicken breasts)
  • ½ cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • ½ cup sour cream (for serving)
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Roast the poblano peppers: Preheat broiler to high. Place poblano peppers on a baking sheet and broil for 5-7 minutes, turning once or twice, until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes. Peel off skins, remove seeds and stems, and dice the flesh. Set aside.
  2. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the flavor base: Stir in cumin, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute, stirring constantly, until spices are toasted. Add diced roasted poblanos and canned green chiles, stirring to combine.
  4. Simmer the chili: Pour in chicken broth and add drained cannellini beans. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  5. Add the chicken: Stir in shredded cooked chicken and heat through for about 5 minutes. Season with salt and pepper to taste.
  6. Thicken and cream: In a small bowl, whisk together cornstarch and cold water until smooth. Pour slurry into chili while stirring constantly. Simmer for 2-3 minutes until thickened. Reduce heat to low and stir in heavy cream. Simmer for 2 more minutes (do not boil).
  7. Serve and garnish: Ladle chili into bowls. Top with sour cream, fresh cilantro, and a squeeze of lime juice. Serve with tortilla chips or crusty bread.

Notes

Don’t skip roasting the poblanos—it adds deep, smoky flavor. Toast spices in oil for 1 minute to release their oils. Use low-sodium broth to control salt. Make cornstarch slurry properly to avoid lumps. Chili tastes even better the next day. For dairy-free, use full-fat coconut milk instead of heavy cream and dairy-free sour cream. For spicier version, add an extra roasted poblano or a chopped chipotle in adobo. For vegetarian, omit chicken and use vegetable broth with extra beans and vegetables. Can be adapted for slow cooker or Instant Pot.

Nutrition

Keywords: white chicken chili, roasted poblano, one-pot dinner, easy chili recipe, creamy chicken chili, fall dinner, winter comfort food

Find it online: https://leilameals.com/cozy-white-chicken-chili-with-roasted-poblanos-easy-one-pot-dinner/