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
Scale
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.
