Name: Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 4 Anaheim peppers or poblano peppers; 1 ½ tablespoons olive oil; 1 medium sweet onion, chopped; 2 cloves garlic, minced; 1 ½ teaspoons ground cumin; 1 teaspoon chili powder; ½ teaspoon marjoram or oregano; ⅛ teaspoon ground cayenne pepper; 3 cups low sodium chicken broth; 2 (15.8-ounce) cans great northern beans, drained and rinsed; 1 (15.25-ounce) can whole kernel corn, drained; 2 cups cooked cubed or shredded chicken breasts or chicken thighs; ½ cup sour cream; Monterey Jack Cheese or Pepper Jack Cheese, optional, for topping; ¼ cup chopped fresh cilantro; Kosher salt, to taste; Fresh ground black pepper, to taste

Jump to Recipe· 4.3 from 8 reviews

I absolutely love sharing this Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe because it feels like a cozy hug in a bowl. The combination of tender chicken, smoky roasted poblanos, and creamy white beans comes together in a way that’s comforting yet packed with lively flavors. Every spoonful offers a perfect balance of warmth and freshness, making it one of my favorite dishes when I want something hearty but not heavy.

Why You’ll Love This Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe

This recipe is one of my go-to meals because the flavor profile is just incredible—it’s creamy yet bright with the slight smoky kick from the roasted poblano peppers. The spices like cumin and chili powder bring just enough warmth and depth without overpowering the delicate flavor of the white beans and chicken. I always appreciate how the fresh cilantro scattered on top adds a pop of vibrant green and freshness that lifts the dish.

What makes this chili stand out for me is how easy it is to prepare while still feeling like a special, comforting meal. Roasting the peppers ahead gives the chili a smoky depth you won’t get from canned peppers. Plus, the quick simmering and pureeing steps create a luxuriously creamy texture without needing any heavy cream. I love serving this to friends and family, especially during cooler evenings or casual weekend gatherings. It’s hearty, filling, and always a crowd-pleaser.

Ingredients You’ll Need

Five roasted green chili peppers with wrinkled, charred skin are arranged on a foil-lined tray. The chilies have dark brown and black patches from roasting, and their surfaces look soft and slightly shiny. The foil underneath them has some roasted spots and wrinkles, and the tray edges are visible with a black frame. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Let me walk you through these simple ingredients that each play an essential role in making this chili so satisfying. From the smoky poblano peppers to the creamy white beans, each item brings something special to the final dish.

4 Anaheim or poblano peppers: Roasting these peppers adds a smoky depth that’s essential for the chili’s flavor.
1 ½ tablespoons olive oil: Used to sauté the onions and spices, it creates a lovely base for the chili.
1 medium sweet onion, chopped: Adds sweetness and balances the heat from the spices.
2 cloves garlic, minced: Brings aromatic warmth that really rounds out the flavor profile.
1 ½ teaspoons ground cumin: Provides earthiness and a subtle smoky undertone.
1 teaspoon chili powder: Adds mild heat and classic chili flavor.
½ teaspoon marjoram or oregano: Lends an herbal note that brightens the mix.
⅛ teaspoon ground cayenne pepper: Just a touch for a gentle kick of heat.
3 cups low sodium chicken broth: Creates the perfect flavorful liquid base.
2 (15.8-ounce) cans great northern beans, drained and rinsed: These creamy beans add texture and protein.
1 (15.25-ounce) can whole kernel corn, drained: Sweet kernels contrast beautifully with spicy and smoky elements.
2 cups cooked diced or shredded chicken: The heart of the chili, making it hearty and filling.
½ cup sour cream: Gives the chili its silky creaminess and mellow tang.
¼ cup chopped fresh cilantro: Adds freshness and a burst of color, some reserved as garnish.
Kosher salt and fresh ground black pepper: Essential for seasoning to taste.
Monterey Jack or Pepper Jack cheese (optional): Perfect for topping with melty, gooey richness.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil to make cleanup easier.

Step 2: Place the Anaheim or poblano peppers spaced out on the baking sheet. Roast them for about 8 to 10 minutes, then carefully flip using tongs and roast for another 8 to 10 minutes until the skins blister and blacken slightly.

Step 3: Remove the peppers and place them on a cutting board. Invert a large bowl over them to steam for about 30 minutes—this loosens the skins, making peeling easier.

Step 4: Once cooled, cut off the stems and peel away the skins. Dice the peppers and set them aside for now.

Step 5: Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 6: Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram (or oregano), and cayenne. Stir constantly for about a minute until the spices bloom and become fragrant.

Step 7: Pour in the chicken broth, then add the drained beans, corn, and diced roasted peppers. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.

Step 8: Remove 2 to 3 cups of the chili from the pot. Use an immersion blender or transfer to a standing blender and puree until smooth. Stir the puree back into the pot along with the cooked chicken. Heat for an additional 2 to 3 minutes.

Step 9: Turn off the heat and stir in the sour cream and chopped cilantro, reserving some cilantro for garnish. Season with kosher salt and freshly ground black pepper to your liking.

Step 10: Ladle the chili into bowls and top each serving with shredded Monterey Jack or Pepper Jack cheese and a sprinkle of fresh cilantro. Serve warm and enjoy!

Servings and Timing

This Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe serves about 6 generous portions, perfect for sharing with family or meal prepping for the week. It takes roughly 10 minutes to prep your ingredients, 50 minutes to cook including roasting and simmering, making the total time about 1 hour. No additional resting time is needed, so you can dive in as soon as it’s ready!

How to Serve This Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe

A white bowl filled with creamy soup containing shredded white meat pieces, yellow corn kernels, and white beans, all mixed in a light orange broth with green herb bits scattered throughout. There are fresh green herb leaves on top and a small heap of shredded white cheese in the center. A silver spoon is placed inside the bowl on the right side. In the background, there is a large blue pot filled with the same soup, showing a lemon slice on top. The scene is set on a white marbled surface with a striped cloth to the left. photo taken with an iphone --ar 4:5 --v 7

I love serving this chili piping hot straight from the pot, topped with generous handfuls of shredded cheese that melt gloriously into the stew. A sprinkle of fresh cilantro on top not only makes it look inviting but adds a lovely brightness you don’t want to miss. For added texture, you can also offer crunchy tortilla strips or a dollop of guacamole on the side.

Some of my favorite sides to accompany this chili are warm cornbread or simple lime-cilantro rice. The cornbread’s subtle sweetness and crumbly texture complement the creamy chili perfectly. If you’re keeping it light, a crisp green salad with a tangy vinaigrette also pairs beautifully and adds a fresh balance to the meal.

When it comes to drinks, I often enjoy a chilled glass of crisp white wine like Sauvignon Blanc or an ice-cold Mexican lager. For non-alcoholic options, try sparkling water with lime or a refreshing iced tea with a splash of lemon. This dish shines during fall and winter family dinners but also works wonderfully for casual weekends or game day celebrations when you want something both comforting and exciting.

Variations

One way I’ve customized this Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe is by swapping out the chicken for turkey or even cooked shredded pork for a slightly different flavor. For a vegetarian twist, I omit the meat entirely and add extra beans or even diced zucchini to keep it hearty and satisfying.

If you’re following a gluten-free diet, this recipe naturally fits in perfectly, just make sure your broth and spices don’t contain any hidden gluten. For a vegan version, replace the chicken broth with vegetable broth, use plant-based sour cream, and sub in a meat alternative or just increase the beans and corn for protein.

For a flavor variation, sometimes I add a splash of lime juice at the end to brighten the dish or a little smoked paprika to enhance the smokiness beyond the poblano peppers. If you’re short on time, you can sauté the peppers instead of roasting, though roasting truly brings out the best flavor and texture for me.

Storage and Reheating

Storing Leftovers

After enjoying your chili, store any leftovers in an airtight container and refrigerate. I like using glass containers because they keep flavors fresh and don’t absorb odors. This chili keeps well for about 3 to 4 days, which is perfect for easy lunches or dinners later in the week.

Freezing

This chili freezes beautifully if you want to make it ahead in larger batches. I portion it into freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When freezing, avoid adding sour cream beforehand—stir it in only after reheating to keep the texture creamy and fresh.

Reheating

To reheat, gently warm the chili on the stovetop over medium-low heat, stirring occasionally until hot throughout. If it thickens too much, add a splash of broth or water to loosen it up. Avoid microwaving for long stretches without stirring, as parts can become overheated and dry. Remember to stir in the sour cream and add fresh cilantro after reheating for the best flavor and creaminess.

FAQs

Can I use other types of beans besides great northern beans?

Absolutely! Cannellini or navy beans are great substitutes because they’re similar in texture and mild flavor, which complements the chili perfectly. Just be sure to rinse and drain canned beans well to keep the chili’s consistency right.

What if I don’t have poblano or Anaheim peppers?

If you can’t find these peppers, you can use poblano pepper powder or mild green chilies from a can as a shortcut. While you won’t get the same smoky depth as from roasting fresh peppers, seasoning with smoked paprika can help mimic that flavor.

Is this chili spicy?

This chili has a gentle warmth from the chili powder and cayenne, but it’s not overly spicy. You can always adjust the cayenne pepper to your heat preference or omit it for a milder version. The creamy sour cream also helps balance out any spice.

Can I make this recipe in a slow cooker?

You can! Roast and peel the peppers as usual, then add all ingredients except sour cream and cilantro to the slow cooker. Cook on low for 4 to 6 hours. Stir in sour cream and cilantro just before serving for a deliciously hands-off version.

What’s the best cheese for topping this chili?

I love Monterey Jack cheese because it melts smoothly without overpowering the flavors, but Pepper Jack adds a fun little kick if you’re feeling adventurous. Cheddar would also work if you prefer a sharper taste.

Conclusion

I truly hope you give this Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe a try. It’s such a delicious way to enjoy chili in a lighter, creamier form that’s still packed with rich, comforting flavor. Every time I make it, it brings so much warmth and happiness around the table, and I know you’ll feel the same way once you taste it!