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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 white beans, and tender chicken, ready in about 35 minutes. Perfect for busy weeknights.

Ingredients

Scale
  • 3 large poblano peppers
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) cannellini beans, drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes
  • Optional toppings: sour cream or Greek yogurt, shredded Monterey Jack cheese, sliced jalapeños, tortilla chips, diced avocado

Instructions

  1. Roast the poblano peppers: Preheat broiler to high. Place peppers on a foil-lined baking sheet. Broil 4-5 minutes per side until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam 5 minutes. Peel off skin, remove stems and seeds, and roughly chop.
  2. Cook the chicken: Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate and let rest.
  3. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil. Cook diced onion 2 minutes until translucent. Add garlic, cumin, and oregano; stir 30 seconds until fragrant.
  4. Add beans and broth: Add one can of drained and rinsed cannellini beans and all the chicken broth. Scrape up browned bits from the bottom of the pot.
  5. Blend remaining beans: Puree the second can of beans with ½ cup of broth from the pot until smooth. Stir back into the pot.
  6. Add roasted poblanos and simmer: Stir in chopped roasted poblanos. Bring to a gentle boil, then reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.
  7. Shred chicken: While chili simmers, shred the cooked chicken with two forks. Add back to the pot.
  8. Finish with lime and cilantro: Remove from heat. Stir in lime juice and half the cilantro. Adjust seasoning with salt and pepper.
  9. Serve: Ladle into bowls and garnish with remaining cilantro and desired toppings.

Notes

Roasting the poblano peppers is key for smoky flavor. For a thicker chili, blend more beans or let simmer longer. Leftovers taste even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, quick chili, poblano peppers, weeknight dinner, one-pot meal, gluten-free, dairy-free

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