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Quick White Chicken Chili with Roasted Poblanos

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A quick and easy white chicken chili with smoky roasted poblanos, creamy broth, and tender rotisserie chicken. Ready in about 35 minutes, this weeknight hero delivers deep, comforting flavor without the fuss.

Ingredients

Scale
  • 2 large poblano peppers
  • 3 cups shredded rotisserie chicken
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican or Mediterranean)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • Optional toppings: fresh cilantro, diced avocado, sour cream or Greek yogurt, shredded Monterey Jack cheese, lime wedges, tortilla chips

Instructions

  1. Preheat broiler to high. Place whole poblano peppers on a baking sheet. Broil 4 inches from heat, turning every 3-4 minutes, until skin is blistered and blackened all over (8-10 minutes total). Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 5 minutes.
  2. Once cool enough to handle, peel off blackened skin. Remove stem and seeds, then chop flesh into 1/2-inch pieces. Set aside.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Add ground cumin and dried oregano. Stir constantly for 30 seconds to 1 minute until spices are toasted and fragrant.
  5. Pour in chicken broth, scraping up any browned bits from the bottom. Add drained white beans, chopped roasted poblanos, and shredded chicken. Stir to combine. Bring to a gentle boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.
  6. Cut softened cream cheese into small cubes and add to the pot. Stir continuously over low heat until cream cheese is completely melted and chili is creamy (2-3 minutes). Do not let it boil.
  7. Taste and season with salt and pepper as needed. Adjust consistency with additional broth if desired.
  8. Ladle into bowls and serve with desired toppings.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Add cream cheese only when chili is at a low simmer to prevent curdling. Let chili rest 5 minutes before serving for best texture. Leftovers keep refrigerated up to 4 days and freeze up to 3 months.

Nutrition

Keywords: white chicken chili, quick chili, roasted poblano, weeknight dinner, easy chili, rotisserie chicken, creamy chili

Find it online: https://dahliadishes.com/quick-white-chicken-chili-with-roasted-poblanos/