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Easy One-Pot White Chicken Chili with Roasted Poblanos

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A quick and easy white chicken chili made in one pot with roasted poblanos, white beans, and tender chicken thighs. Perfect for busy weeknights, this creamy, smoky chili comes together in about 40 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 3 large poblano peppers
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 cans (15 oz / 425g each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 large yellow onion, diced small
  • 4 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt (or to taste)
  • Black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Optional toppings: fresh cilantro, diced avocado, sour cream or Greek yogurt, shredded Monterey Jack cheese, tortilla chips, sliced jalapeños

Instructions

  1. Roast the poblano peppers: If you have a gas stove, char the peppers directly over the flame using tongs, turning occasionally until the skin is blackened all over (about 5 minutes). Alternatively, place them on a baking sheet under the broiler, turning every few minutes until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Then peel off the blackened skin, remove the stems and seeds, and dice the flesh. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven (5-6 quart), heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the chicken thighs to the pot. Season with cumin, oregano, salt, and pepper. Cook for 2-3 minutes per side until lightly browned (the chicken doesn’t need to be cooked through at this point).
  4. Pour in the chicken broth and add the diced roasted poblanos. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
  5. Remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  6. Return the shredded chicken to the pot. Add the drained and rinsed white beans. Stir well and simmer uncovered for 5-10 minutes, until the chili has thickened slightly.
  7. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve hot with your choice of toppings: fresh cilantro, diced avocado, sour cream or Greek yogurt, shredded Monterey Jack cheese, tortilla chips, or sliced jalapeños.

Notes

For a dairy-free version, use dairy-free yogurt or skip the sour cream topping. To make it gluten-free, double-check your broth label. If you can’t find poblanos, substitute with a can of mild green chiles (about 4 oz) plus an extra pinch of smoked paprika. For a vegetarian version, swap the chicken for a second can of beans and use vegetable broth. The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, one-pot chili, easy chili, roasted poblano chili, weeknight dinner, quick chili, creamy chili

Find it online: https://noshbelle.com/easy-one-pot-white-chicken-chili-with-roasted-poblanos/