So glad you’re here because I cannot wait to share this absolutely delightful Creamy Poblano Chicken Chili Recipe with you! It’s the perfect cozy meal that balances the smoky heat of roasted poblanos with silky creaminess, tender shredded chicken, and hearty white beans. Each spoonful warms you from the inside out, with just the right touch of spice and freshness that makes this chili a stand-out in any recipe collection. Whether you’re hosting a casual dinner or craving a comforting bowl any day of the week, this chili checks every box.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe, and the beauty of it is how simple yet purposeful each component is. From the roasted poblanos that give it that signature smoky flavor to the cream cheese that brings the creaminess, every ingredient plays an essential role in delivering that perfect harmony of taste, texture, and color.
- Olive oil: A tablespoon to gently sauté your onions and garlic, building your flavor base.
- Small onion, diced: Adds sweetness and depth when softened.
- Garlic cloves, minced: Just enough to bring aromatic warmth.
- Poblano peppers, roasted, peeled, and diced: The real star, roasting brings out their smoky sweetness.
- Ground cumin: Brings earthy, warm undertones that pair beautifully with the chilies.
- Chili powder: Adds mild heat and complexity without overpowering.
- Salt and pepper: Essential seasonings to balance and enhance all flavors.
- Cooked, shredded chicken: Tender protein that soaks up all the spices and creaminess.
- White beans, drained and rinsed: Creamy texture and extra heartiness to the chili.
- Chicken broth: The flavorful base that keeps everything cozy and moist.
- Frozen or canned corn (optional): Adds subtle sweetness and bite.
- Cream cheese, softened: The magic ingredient that makes this chili irresistibly creamy.
- Sour cream: Brightens the dish with tangy silkiness.
- Fresh cilantro, chopped: Freshness and color; save some to garnish!
- Lime wedges: To squeeze on top for a zesty finish, waking up every bite.
How to Make Creamy Poblano Chicken Chili Recipe
Step 1: Roast and Prepare Poblanos
First, give your poblano peppers a beautiful char by roasting them over an open flame or under the broiler. This step transforms their flavor with a smoky depth. After roasting, let them cool in a covered bowl or sealed bag to loosen the skins, then peel, seed, and dice. This prep makes sure their texture is just right for your chili.
Step 2: Sauté Your Aromatics
Heat the olive oil in a large pot and toss in your diced onions. Let them soften until they’re sweet and translucent, which takes about 3 to 4 minutes. Then add the garlic for a quick 30 seconds to release its fragrance without burning. This foundation really sets the tone for the whole dish.
Step 3: Toast Spices and Poblanos
Next, stir in those gorgeous diced poblanos alongside the cumin, chili powder, salt, and pepper. Let them cook together for a minute or two so the spices bloom and the flavors mingle. This quick toasting enhances their aroma and infuses the chili with that signature warmth.
Step 4: Build the Chili Base
Time to pile in the shredded chicken, white beans, and corn if you’re using it, then pour in the chicken broth. Bring everything up to a gentle simmer and let it cook for 10 to 15 minutes. This allows the flavors to marry perfectly and the beans to soak up the cozy broth.
Step 5: Stir in the Creaminess
Turn the heat down low and add the softened cream cheese, stirring until it melts into the chili completely, creating a luxuriously creamy texture. Then fold in the sour cream and fresh cilantro, stirring once more to combine. This step is when the chili truly transforms into a silky, dreamy bowl of comfort.
Step 6: Final Simmer and Seasoning
Let the chili simmer gently for another five minutes, giving it a chance to thicken slightly and the flavors to deepen. Taste carefully and adjust the seasoning with salt and pepper if needed. Every bite should be perfectly balanced and inviting.
Step 7: Ready to Serve
Serve your Creamy Poblano Chicken Chili Recipe piping hot, garnished with extra cilantro and a squeeze of lime juice. These finishing touches enhance the freshness and brightness, making each spoonful vibrant and unforgettable.
How to Serve Creamy Poblano Chicken Chili Recipe
Garnishes
A handful of chopped fresh cilantro and a wedge of lime are the simplest yet most effective garnishes. They add a burst of freshness and acidity that cut through the creaminess and highlight the chili’s smoky notes. You can also add a dollop of sour cream or sprinkle some shredded cheese if you like extra richness.
Side Dishes
This chili is hearty enough to stand on its own, but pairing it with warm cornbread or tortilla chips adds delightful texture contrasts. A crisp green salad or steamed rice also makes a great side, especially if you want to stretch this meal further while keeping things fresh.
Creative Ways to Present
For a festive twist, serve the chili in individual mini pumpkin bowls or crisp bell pepper halves to impress guests visually. You can also transform it into a taco filling or a tasty topping for baked potatoes to shake things up while enjoying all the flavors of the Creamy Poblano Chicken Chili Recipe in new ways.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. This chili keeps wonderfully for up to 4 days, and the flavors often deepen after resting, making it just as good — if not better — the next day.
Freezing
If you want to save some for later, allow the chili to cool completely before freezing in a freezer-safe container. It freezes well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to regain that creamy consistency. You can add a splash of chicken broth or water if it thickens too much. The chili tastes just as delicious warmed up, perfect for quick meals on busy days.
FAQs
Can I make this vegan or vegetarian?
Absolutely! Simply swap the chicken for hearty vegetables like zucchini and mushrooms, and use vegetable broth. You can also substitute vegan cream cheese and sour cream alternatives to keep it creamy without dairy.
How spicy is this chili?
This recipe has a mild to medium heat level thanks to the roasted poblanos and a little chili powder. If you prefer more heat, you can add jalapeños or cayenne to taste. For a milder version, reduce or skip the chili powder.
Can I use raw chicken instead of cooked?
Yes, but adjust cooking times accordingly. If using raw chicken breasts or thighs, add them early and simmer until fully cooked, then shred or chop before adding the creamy ingredients. Using pre-cooked shredded chicken is just a handy shortcut.
What’s the best way to roast poblanos if I don’t have a broiler?
If you don’t have a broiler or open flame, you can roast poblanos on a hot grill or even in a dry skillet on high heat, turning until all sides are charred. Another option is to place them under a roasting pan in the oven at high temperature for similar results.
Can I make this recipe gluten-free?
Definitely! All the ingredients here are naturally gluten-free, just be sure to check your chicken broth and any packaged items to confirm they don’t contain gluten additives.
Final Thoughts
If you’re searching for a recipe that feels like a warm hug in a bowl, the Creamy Poblano Chicken Chili Recipe is your new best friend. It’s comforting, flavorful, and effortlessly impressive to serve. I truly hope you give this recipe a try and make it a staple in your rotation — it’s a brilliant blend of smoky, creamy, and fresh that never fails to please!
Print
Creamy Poblano Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
Creamy Poblano Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, smoky roasted poblano peppers, and creamy white beans simmered in a spiced broth. Enhanced with cream cheese and sour cream, this chili delivers a smooth, rich texture balanced with fresh cilantro and a hint of lime, perfect for a satisfying family meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and diced
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Protein and Beans
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cans (15 oz each) white beans, drained and rinsed
Liquids and Creams
- 3 cups chicken broth
- 4 oz cream cheese, softened
- 1/2 cup sour cream
Optional and Garnishes
- 1/2 cup frozen or canned corn (optional)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Lime wedges for serving
Instructions
- Roast poblanos: Roast poblano peppers over an open flame or under a broiler until the skin is charred. Transfer to a covered bowl or sealed bag to steam and cool, then peel off the skin, remove the seeds, and dice the peppers.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Toast spices and peppers: Stir in the diced roasted poblanos, ground cumin, chili powder, salt, and pepper. Cook for 1 to 2 minutes to lightly toast the spices and combine flavors.
- Add main ingredients and simmer: Add the shredded chicken, drained white beans, corn if using, and chicken broth. Bring the mixture to a simmer and cook for 10 to 15 minutes to meld the flavors.
- Incorporate creamy ingredients: Lower the heat to low. Stir in the softened cream cheese until melted and fully incorporated into the chili. Next, add the sour cream and fresh chopped cilantro, stirring until smooth and creamy.
- Final simmer and seasoning: Let the chili gently simmer for 5 more minutes. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Serve hot, garnished with extra cilantro and a squeeze of fresh lime juice for brightness.
Notes
- Roasting the poblano peppers gives a smoky depth to the chili; alternatively, you can use jarred roasted poblanos for convenience.
- If you prefer a spicier chili, add a pinch of cayenne pepper or diced jalapeños.
- This chili can be made ahead and reheated; the flavors deepen overnight.
- To keep it lower fat, substitute Greek yogurt for sour cream.
- Leftovers can be frozen for up to 3 months.
