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Creamy White Chicken Chili with Roasted Poblanos – Easy & Best

Creamy White Chicken Chili with Roasted Poblanos - featured image
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A creamy, smoky, and deeply satisfying slow cooker white chicken chili with roasted poblano peppers. This comforting bowl is perfect for chilly nights and tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 3 large poblano peppers
  • 1 medium yellow onion, diced
  • 4–5 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 4 cups low-sodium chicken broth
  • Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)
  • 8 ounces cream cheese, softened and cubed
  • ½ cup heavy cream
  • For garnish (optional): fresh cilantro, lime wedges, shredded Monterey Jack cheese, diced avocado, tortilla chips or crusty bread

Instructions

  1. Roast the poblanos: Over a gas burner on medium-high heat or under the oven broiler, char the poblano peppers until the skin is blistered and blackened all over, turning occasionally with tongs (about 8-10 minutes).
  2. Steam and peel: Transfer the charred peppers to a large bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. Then rub off the blackened skin, remove stems and seeds, and chop the peppers into small pieces. Set aside.
  3. Build the base: In a 5-6 quart slow cooker, combine the diced onion, minced garlic, cumin, oregano, a pinch of salt and pepper, and the chopped roasted poblanos. Place the chicken breasts on top and pour in the chicken broth. Stir gently.
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
  5. Shred the chicken: Remove the chicken from the slow cooker, shred with two forks (or use a hand mixer on low), and return the shredded chicken to the slow cooker.
  6. Make it creamy: Add the softened cream cheese cubes and heavy cream to the slow cooker. Stir gently until the cream cheese is fully melted and the broth is creamy (about 2-3 minutes). Taste and adjust seasoning with salt and pepper.
  7. Let it rest: Allow the chili to rest on the warm setting for 10-15 minutes before serving to meld the flavors.
  8. Serve and garnish: Ladle into bowls and top with desired garnishes such as fresh cilantro, lime juice, shredded Monterey Jack cheese, diced avocado, and serve with tortilla chips or crusty bread.

Notes

Roasting the poblanos is essential for the smoky flavor. For a thicker chili, mash some beans or add a cornstarch slurry. For a dairy-free version, use dairy-free cream cheese and full-fat coconut milk. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, slow cooker chili, poblano chili, chicken chili, easy chili, comfort food

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