Description
White chicken chili with roasted poblano peppers hits every comfort note—creamy, smoky, and perfectly spiced. This easy, hearty meal is great for cozy nights or meal prep.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 poblano peppers, roasted and peeled
3 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano
3 cups shredded cooked chicken
2 (15 oz) cans white beans
2 cups chicken broth
1 cup corn kernels
½ cup sour cream or plain Greek yogurt
Instructions
1. Roast poblano peppers over an open flame or broiler until charred. Steam, peel, and dice.
2. Heat olive oil in a pot. Sauté onion and garlic until translucent.
3. Add cumin and oregano. Stir until fragrant.
4. Add roasted poblanos, chicken, beans, corn, and broth. Stir well.
5. Bring to a boil, then simmer 20–25 minutes.
6. Stir in sour cream or Greek yogurt. Mix thoroughly.
7. Taste and adjust seasoning. Garnish as desired.
Notes
Roasting poblanos adds key smokiness.
Use rotisserie chicken for quick prep.
Chili tastes even better the next day.
Freeze individual portions for easy weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 70mg
Keywords: white chicken chili, poblano chili, creamy chili, comfort food