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Easy Kid-Friendly White Chicken Chili with Roasted Poblanos

kid-friendly white chicken chili with roasted poblanos - featured image
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A creamy, mild white chicken chili with smoky roasted poblanos that pleases both kids and adults. Quick to make with simple ingredients, this comforting dish is perfect for family dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 3 large fresh poblano peppers
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (4 ounces) diced green chiles (mild)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 ounces cream cheese, softened to room temperature
  • ½ cup heavy cream or whole milk
  • 2 tablespoons fresh lime juice (about 1 lime)
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, sour cream or Greek yogurt, tortilla chips or strips, diced avocado

Instructions

  1. Roast the poblanos: Preheat oven broiler to high. Place poblano peppers on a baking sheet and broil 4-5 inches from heat for 5-7 minutes, turning occasionally with tongs, until skin is charred and blistered on all sides. Transfer to a plastic or paper bag, seal, and let steam for 10 minutes.
  2. Prepare the peppers: Remove peppers from bag; peel off skins with fingers or paper towel. Cut off stems, slice open, scrape out seeds and membranes. Dice peppers into small pieces (about ¾ cup).
  3. Start the chili base: While peppers steam, heat olive oil in a large pot over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Add the spices: Stir in cumin, oregano, salt, and pepper. Cook 1 minute, stirring constantly.
  5. Add the chicken and liquids: Nestle chicken breasts into pot. Pour in chicken broth, diced green chiles, and roasted poblano pieces. Bring to a gentle boil, reduce heat to low, cover, and simmer 15-18 minutes until chicken is cooked through (internal temperature 165°F).
  6. Shred the chicken: Transfer cooked chicken to a cutting board; let rest 2-3 minutes. Shred with two forks. Return shredded chicken to pot.
  7. Add the beans and creaminess: Stir in drained white beans and softened cream cheese, breaking up cream cheese as you stir. Let melt 2-3 minutes, stirring occasionally.
  8. Finish with cream and lime: Pour in heavy cream or milk; stir well. Simmer 5 minutes. Remove from heat and stir in fresh lime juice. Adjust salt and pepper to taste.
  9. Serve and enjoy: Ladle chili into bowls and let everyone add their own toppings.

Notes

Don’t rush the roasting; properly charred peppers give smoky flavor. For less heat, remove all seeds and membranes. Use a hand mixer on low to shred chicken quickly. Leftovers keep 4 days in fridge; chili thickens as it sits, so add broth or milk when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, kid-friendly, roasted poblano, easy chili, family dinner, creamy chili, gluten-free

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