Name: White Chicken Chili with Roasted Poblanos
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 2 poblano peppers ((see Note 1)); 1 tablespoon olive oil (, plus more for roasting the peppers (see Note 2)); 1 medium yellow onion (, diced); 2 large garlic cloves (, minced); 1½ teaspoons ground cumin; ½ teaspoon paprika; ½ teaspoon dried Mexican oregano ((see Note 3)); ¼ teaspoon chipotle powder; ¼ teaspoon ground white pepper; 8 ounces brick-style cream cheese (, cubed and very soft (see Note 4)); 4 cups low-sodium chicken broth (, plus more to thin as needed); 2 (15 ounce) cans cannellini beans (, rinsed well and drained (see note 5)); ½ cup salsa verde ((tomatillo salsa, see Note 6) ); 1 tablespoon freshly squeezed lime juice (, plus more to taste); 2½ cups shredded rotisserie chicken (, skin removed); 2 tablespoons chopped fresh cilantro; kosher or sea salt (, to taste); shredded Monterey Jack cheese, chopped cilantro, sour cream, sliced or diced avocado, tortilla chips (, for serving (optional))

Roasted poblano peppers give this hearty White Chicken Chili a mild heat and a smoky depth. It’s made in one pot with shredded rotisserie chicken, cannellini beans, and bright tomatillo salsa. Perfect for chilly nights or game-day gatherings!

Creamy poblano white chicken chili topped with avocado slices, sour cream, shredded cheese, and cilantro, served with blue corn tortilla chips and a lime wedge on a wooden plate.

Before You Start Cooking

This recipe has been shared with us by Friend of Striped Spatula, Melinda Reddehase. I’ve added my own cooking notes throughout the post and recipe card.

Cream Cheese: Use brick-style cream cheese, and make sure it’s very soft before it goes into the pot. I like to cut it into cubes, then let it sit at room temperature for about an hour.
Rotisserie Chicken: One store-bought rotisserie chicken is plenty for this recipe. like to pull the meat off the bones and discard the skin as soon as I get home, while it’s still warm and shreds easily. If you aren’t making the chili right away, refrigerate the chicken until you’re ready. Leftover roasted chicken or my Instant Pot Shredded Chicken Breasts work too.
Adjusting the Heat: This chili has a gentle heat, but poblanos can vary from pepper to pepper. If you’re cooking for anyone sensitive to spice, taste a small piece after roasting and add a little less to the pot if the peppers are on the hotter side. For more heat, cook a diced jalapeño with the onion, or stir in a pinch of cayenne after you taste the finished chili.

How to Make White Chicken Chili

Overhead view of the ingredients for poblano white chicken chili, including rotisserie chicken, poblano peppers, cannellini beans, tomatillo salsa, cream cheese, chicken broth, onion, garlic, cilantro, lime, olive oil, and seasonings labeled for the recipe.

Step 1: Roast and Peel the Poblanos

Roasting the poblanos takes only a few extra minutes, but it adds depth and character to this White Chicken Chili. The heat softens the peppers, mellows their raw, grassy edge, and brings a subtle smokiness to the whole pot.

When you’re shopping, look for firm, glossy poblanos with smooth, fairly flat sides. They char more evenly and peel more easily.

Set the oven to 400°F and line a baking sheet with parchment. Lightly coat the peppers with oil before they go in. I use regular olive oil or a high-heat option like Graza Sizzle, since you want an oil that holds up at roasting temperatures.

Two whole, glossy dark green poblano peppers coated with olive oil rest on a parchment-lined metal baking sheet, ready to be roasted for poblano white chicken chili. — Before roasting.

Two whole poblano peppers with dark, wrinkled, blistered skins and charred patches rest on a parchment-lined metal baking sheet with scattered droplets of olive oil. — Roasted poblanos.

After about 20 minutes in the oven, the skins should be blistered and charred in spots. Larger peppers might take closer to 25 minutes. I like to flip them with tongs halfway through roasting so they char evenly.

Move the roasted peppers into a bowl right away and cover it tightly with plastic wrap. You can also seal them in a zip-top bag. After about 10 to 15 minutes in their own steam, the skins loosen and slip right off.

Once they’re cool enough to handle, peel them, pull out the stems, and scrape out the seeds before dicing. Be sure to wash your hands after handling the peppers to avoid any skin or eye irritation.

Tip: I don’t rinse the peppers to remove the last bits of skin. Water washes away some of that roasted flavor, and a few flecks of char left behind are delicious.

Step 2: Cook the Onion and Spices

To start building the base for this White Chicken Chili, heat a little olive oil in a Dutch oven or large pot over medium heat. Add the diced yellow onions and cook them for about 4 to 5 minutes, stirring now and then, until they’re soft and translucent.

(If you’re adding a jalapeño for extra heat, add it along with the onion.)

Diced onions softened until translucent with lightly golden edges in a white enameled Dutch oven, with browned bits visible on the bottom of the pot. — Sautéed onions.

The minced garlic and spices go in next: cumin, paprika, Mexican oregano, chipotle powder, and white pepper. They only need a minute or two, just until they’re fragrant. Warming the spices in oil brings out their flavor before you add any liquid.

Sautéed diced onions stirred together with spices, coating the onions in a reddish-brown seasoning mixture in a white enameled Dutch oven. — Garlic and spices stirred in.

About Mexican oregano: It’s earthier and a little more citrusy than the Mediterranean oregano most of us keep in the spice drawer, which makes it a natural match for cumin and chiles. Look for it in the spice or international aisle at the grocery stores, Mexican or Latin markets, and spice shops (like Savory Spice). If you can’t find it, regular dried oregano can be substituted.

Step 3: Melt in the Cream Cheese

This is where softening the cream cheese ahead of time pays off. Stir it into the warm onions and spices until it starts to melt, then pour in the chicken broth.

Keep stirring until the cream cheese dissolves completely and the broth turns smooth and creamy. I sometimes switch to a whisk here to help things along.

Don’t worry if you see a few tiny lumps of cream cheese at first. They’ll melt as the broth heats up, so just keep stirring.

Thick, creamy, orange-tinted mixture of softened cream cheese, sautéed onions, and spices being stirred with a white silicone spatula in a white enameled Dutch oven. — Cream cheese stirred into the onion mixture.

Smooth, light orange broth with flecks of herbs, spices, and diced onions in a white enameled Dutch oven, with a stainless steel whisk resting in the mixture. — Chicken broth whisked in until smooth.

Tip: I recommend using low-sodium broth since the salsa verde, beans, rotisserie chicken, and cheesy toppings all add varying amounts of salt. It gives you more control over the final flavor, and it’s always easier to add later than to fix a pot that’s too salty.

Step 4: Add the Beans, Poblanos, and Salsa Verde

For the beans, we use cannellini beans, which you’ll sometimes see labeled as white kidney beans. They stay intact as the chili simmers but have a soft, creamy texture once you bite into them.

This recipe uses canned beans for convenience, but beans you’ve cooked yourself from dried work just as well. If you’re using canned, give them a good rinse and let them drain well first. The liquid in the can is often thick and salty, and it can muddy the broth’s flavor and texture.

Stir the beans into the pot along with the roasted diced poblanos, salsa verde, and freshly squeezed lime juice. We use Cholula Mild salsa verde, which adds tang and a touch of mild heat.

Bring the chili to a gentle simmer rather than a hard boil, so the creamy base stays smooth. Let it cook for about 10 minutes while the flavors come together.

Creamy poblano white chicken chili simmered in a white enameled Dutch oven with diced roasted poblanos, salsa verde, cannellini beans, onions, and spices stirred into the broth, before the shredded chicken and fresh cilantro are added. — Cannellini beans, salsa verde, lime juice, and diced roasted poblanos added to the chili.

Step 5: Stir in the Chicken and Season

The shredded rotisserie chicken goes into the pot last, along with the chopped cilantro. The chicken is already cooked, so it only needs about 5 minutes at a simmer to warm through and soak up the broth’s flavors.

Shredded rotisserie chicken and freshly chopped cilantro added to creamy poblano white chicken chili in a white enameled Dutch oven, with a silicone spatula ready to stir everything together. — Stirring in the chicken and cilantro.

Creamy poblano white chicken chili with shredded chicken, diced roasted poblanos, cannellini beans, and flecks of fresh cilantro stirred throughout the thick, lightly orange-tinted broth in a white enameled Dutch oven. — Simmered and seasoned to taste.

Now taste the chili. Since you started with low-sodium chicken broth, you’re in control of the salt here, so add it a little at a time until it tastes right to you. If it needs more brightness, squeeze in a bit more lime juice.

Serving White Chicken Chili

Ladle your White Chicken Chili into bowls and add your favorite toppings. We top ours with shredded Monterey Jack, a dollop of sour cream, sliced or diced avocado, and extra cilantro. Tortilla chips are non-negotiable at my house. We love the crunch against the creamy chili base!

Thick or brothy? It’s up to you. Right off the stove, the chili is a bit looser, but it thickens as it sits because the beans release starch. If you like it thicker, let it rest for a bit before serving. If you prefer a brothier chili base, serve it right away and keep some extra chicken broth on hand to thin it out as needed.

Close-up of creamy poblano white chicken chili in a rustic ceramic bowl, with a wooden spoon holding plump cannellini beans in a golden-orange broth. The chili is topped with sliced avocado, a dollop of sour cream, and shredded cheese, with tender chicken, cilantro, blue corn tortilla chips, and a lime wedge visible around the bowl.

For game day or casual get-togethers, I put the toppings out in small bowls and let guests help themselves. I also move the chili into a slow cooker on the warm setting, so it’s ready whenever someone wants seconds. Just give it an occasional stir and thin it with a little broth if it starts to get too thick.

As with most chili, I also often serve this one with warm cornbread on the side. For something lighter, a simple green salad with a bright, citrusy dressing balances the meal’s richness.

Close-up of a metal spoon lifting a hearty scoop of creamy poblano white chicken chili, showing tender shredded chicken, cannellini beans, and diced poblano peppers in a thick, lightly orange-tinted broth. Diced avocado garnishes the bowl below.

Storing and Reheating Leftovers

Leftover White Chicken Chili keeps well in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat, adding a splash of broth as needed to loosen it up.

You can freeze the chili for up to 2 months. Thaw it overnight in the fridge, then reheat it the same way.

Keep in mind that the cream cheese may slightly change the texture when freezing, and the chili can turn a little grainy or separate. Stirring gently but steadily as it warms helps bring it back together without breaking up the beans.