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Creamy White Chicken Chili with Roasted Poblano and White Beans Recipe

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4.3 from 8 reviews

This White Chicken Chili recipe is a flavorful and creamy twist on traditional chili, featuring roasted Anaheim or poblano peppers, white beans, tender chicken, and a smooth blend of spices. Perfect for a comforting main meal, this chili is rich in texture with the addition of sour cream and topped with melted Monterey Jack cheese and fresh cilantro.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Peppers

  • 4 Anaheim peppers or poblano peppers

Chili Base

  • 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

Beans and Corn

  • 2 (15.8-ounce) cans great northern beans, drained and rinsed
  • 1 (15.25-ounce) can whole kernel corn, drained

Chicken and Dairy

  • 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

Herbs and Seasoning

  • ¼ cup chopped fresh cilantro
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Instructions

  1. Roast Peppers: Preheat your oven to 400°F (200°C) and cover a baking sheet with aluminum foil. Place the Anaheim or poblano peppers on the baking sheet with space around each. Roast for 8-10 minutes, then use tongs to flip and roast for another 8-10 minutes until the skins blister.
  2. Steam and Peel Peppers: Transfer the roasted peppers to a cutting board and cover them with an inverted large bowl to steam for 30 minutes. This softens the skin, making it easier to peel. Once steamed, cut off the stems, peel away the skins, discard them, and dice the peppers. Set aside.
  3. Sauté Aromatics and Spices: Heat olive oil in a Dutch oven or heavy pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Lower heat to low and add minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook and stir continuously for 1 minute to release the spices’ aromas.
  4. Add Broth, Beans and Veggies: Pour in the low sodium chicken broth, then add drained beans, corn, and the diced roasted peppers. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
  5. Blend Chili for Creaminess: Remove 2-3 cups of the chili mixture from the pot and puree it using an immersion blender or stand blender until smooth. Return the pureed chili to the pot along with the cooked chicken. Heat for an additional 2-3 minutes to warm through.
  6. Finish and Serve: Turn off the heat and stir in the sour cream and chopped fresh cilantro. Season to taste with kosher salt and fresh ground black pepper. Ladle the chili into bowls, and if desired, top with shredded Monterey Jack or Pepper Jack cheese and reserved cilantro for garnish.

Notes

  • Roasting and steaming the peppers is key to removing their skins easily and adds a smoky depth to the chili.
  • Using an immersion blender for part of the chili creates a creamy texture without needing cream or thickeners.
  • Adjust the level of cayenne pepper to your preferred spice tolerance.
  • Leftover chili can be refrigerated for up to 3 days and tastes even better after the flavors have melded overnight.
  • To make this recipe gluten free, verify that all spice blends and broth are gluten free.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Meal
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/creamy-white-chicken-chili-with-roasted-poblano-and-white-beans-recipe/