Print

Best Easy White Chicken Chili with Roasted Poblanos

white chicken chili with roasted poblanos - featured image
Print Recipe

This cozy slow cooker white chicken chili with roasted poblanos is a comforting, creamy, and smoky dish that’s perfect for fall and winter. It’s easy to make with simple ingredients and packed with flavor.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 breasts)
  • 4 fresh poblano peppers
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 4 cups low-sodium chicken broth
  • 1 cup cottage cheese (full-fat or 2%)
  • 4 oz cream cheese, softened and cubed
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Lime wedges (for garnish)
  • Tortilla chips or warm corn tortillas (for serving)

Instructions

  1. Preheat your broiler to high and move the oven rack to the top position. Place the poblano peppers on a foil-lined baking sheet. Broil for 4-5 minutes per side, turning with tongs, until the skin is charred and blistered all over.
  2. Transfer the charred peppers to a large bowl and cover tightly with plastic wrap or a plate. Let them steam for 10 minutes.
  3. When the peppers are cool enough to handle, peel off the charred skin. Cut off the stems, slice open the peppers, and scrape out the seeds and membranes. Dice the peeled peppers into small pieces, about ¼-inch. Set aside.
  4. Place the chicken breasts in the bottom of your slow cooker. Add the diced onion, minced garlic, drained beans, corn, and the diced roasted poblanos. Sprinkle the cumin, oregano, smoked paprika, salt, pepper, and chili powder over everything. Pour in the chicken broth, making sure the chicken is mostly submerged. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, blend the cottage cheese in a blender or using an immersion blender until completely smooth. Set aside. Cube the cream cheese into small pieces.
  6. When the chicken is tender enough to shred easily, use tongs to transfer the breasts to a cutting board. Shred with two forks. Return the shredded chicken to the slow cooker.
  7. Scoop out about 1 cup of the liquid from the slow cooker and whisk it into the blended cottage cheese. Pour the tempered cottage cheese mixture into the slow cooker, add the cubed cream cheese, and stir until everything is melted and combined. Let it cook uncovered for 15-20 minutes to thicken slightly. Taste and adjust salt and pepper.
  8. Ladle the chili into bowls and top with fresh cilantro, diced avocado, shredded Monterey Jack cheese, and a squeeze of lime. Serve with tortilla chips or warm corn tortillas on the side.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Let cream cheese come to room temperature before adding to prevent clumping. Temper the cottage cheese with warm liquid to avoid curdling. For a thicker chili, leave the lid off for the last 30 minutes. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, slow cooker chili, roasted poblano, easy chili, creamy chili, fall recipe, winter recipe

Find it online: https://sunnysavory.com/best-easy-white-chicken-chili-with-roasted-poblanos/