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Quick White Chicken Chili with Roasted Poblanos: Easy 30-Min Recipe

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A quick and creamy white chicken chili with smoky roasted poblanos, ready in just 30 minutes. This comforting bowl uses rotisserie chicken, canned beans, and a clever blending trick for velvety texture without heavy cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2–3 poblano peppers, roasted, peeled, seeded, and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 3 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 cup frozen corn kernels
  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Roast the poblanos: Place poblano peppers directly over a gas flame or under the broiler. Turn every 2-3 minutes until skin is charred and blistered all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then rub off the skins, remove stems and seeds, and dice into ¼-inch pieces.
  2. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Toast the spices: Stir in cumin, oregano, smoked paprika, salt, pepper, and cayenne (if using). Cook for 1 minute until fragrant.
  4. Add liquid and beans: Pour in chicken broth and add drained beans, reserving about ½ cup of beans. Bring to a simmer over medium-high heat, then reduce heat to medium-low.
  5. Blend for creaminess: Use an immersion blender to blend about half the beans directly in the pot. Alternatively, use a potato masher or scoop out 1 cup of chili, mash beans with a fork, and stir back in.
  6. Add chicken and corn: Stir in shredded chicken, frozen corn, and diced roasted poblanos. Simmer for 5 minutes until heated through.
  7. Finish with creaminess: Remove pot from heat. Stir in sour cream or Greek yogurt and lime juice. Let cool for 1 minute before adding to prevent curdling.
  8. Taste and adjust: Adjust seasoning with more salt, cayenne, or lime juice as desired.
  9. Serve and garnish: Ladle into bowls and top with fresh cilantro, diced avocado, shredded cheese, tortilla chips, and lime wedges.

Notes

Roast poblanos yourself for best flavor—canned chiles taste tinny. Don’t skip the bean-blending step for creamy texture. Use rotisserie chicken to save time. For make-ahead, prepare without sour cream and lime, then add fresh when reheating. Freezes well for up to 3 months (add sour cream and lime after thawing).

Nutrition

Keywords: white chicken chili, quick chili, poblano chili, 30-minute meal, weeknight dinner, rotisserie chicken, creamy chili, smoky chili

Find it online: https://piperplate.com/quick-white-chicken-chili-with-roasted-poblanos-easy-30-min-recipe/