White Chicken Chili with Roasted Poblanos
Creamy white chicken chili made with roasted poblano peppers, rotisserie chicken, cannellini beans, and salsa verde. It’s a hearty one-pot dinner with mild heat and a subtle smoky flavor.
Servings: 6 to 8 servings
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)
Instructions
Roast the Poblanos
- Heat the oven to 400°F and line a baking sheet with parchment. Rub the poblanos with a thin layer of olive oil and roast for about 20 minutes, turning halfway through, or until the skins blister and char in spots.
- Immediately transfer the peppers to a bowl and cover tightly with plastic wrap, or seal them in a zip-top bag. Let them steam for 10 to 15 minutes to loosen the skins.
- When cool enough to handle, peel off the skins. It can help to use a fork or paring knife to lift and gently scrape the skins away.
- Remove the stems and seeds and dice the peppers. Wash your hands well. Even mild chiles can irritate your eyes and skin. Set the diced peppers aside.
Make the Chili
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
- Add the garlic, cumin, paprika, Mexican oregano, chipotle powder, and white pepper. Stir for 1 to 2 minutes, just until the spices are fragrant.
- Stir in the softened cream cheese until it starts to melt into the onions and the mixture looks creamy. Slowly pour in the broth, stirring or whisking until the cream cheese dissolves and the broth looks smooth. A few small lumps will melt as the chili simmers.
- Add the cannellini beans, diced poblanos, salsa verde, and lime juice. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Stir in the shredded chicken and cilantro and simmer for 5 more minutes to heat the chicken through.
- Taste, then season with salt and an extra squeeze of lime if needed. Ladle into bowls and serve with your favorite toppings. (See Notes 7 and 8)
Notes
1. Customizing the Heat: Poblanos are generally mild, but some can be spicier than others. Taste a piece of the pepper after roasting, and if it's hotter than you prefer, use less in the chili. For a spicier chili, cook a diced jalapeño with the onion, or stir in a little cayenne to taste at the end.
2. Olive Oil: Use regular olive oil or a high-heat cooking oil like Graza Sizzle.
3. Mexican Oregano: Regular (Mediterranean) dried oregano can be substituted if you can't source Mexican oregano.
4. Cream Cheese: Cut it into cubes while cold, then let it sit at room temperature for about 1 hour so it melts smoothly into the broth.
5. Beans: To substitute cannellini beans cooked from dried instead of canned, substitute about 3 cups of cooked beans.
6. Salsa Verde: Heat and salt levels vary by brand. We use Cholula Mild Salsa Verde.
7. Texture: The chili thickens as it sits. Stir in additional broth to thin as needed.
8. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months and thaw overnight in the refrigerator. The texture may change slightly after freezing because of the cream cheese. Reheat gently on the stove, stirring often.
The nutrition estimate is for the chili only (calculated for 1/6 of the pot) and does not include the optional toppings.
Nutrition
Serving: 0.166recipe | Calories: 297kcal | Carbohydrates: 11g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 99mg | Sodium: 795mg | Potassium: 399mg | Fiber: 1g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 35mg | Calcium: 158mg | Iron: 1mg
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