Description

Creamy White Chicken Chili is a hearty, flavorful dish perfect for chilly days or cozy nights. This comforting recipe combines roasted poblano peppers, seasoned chicken, white beans, and a creamy broth made with half-and-half, sour cream, and cheddar cheese. Enhanced with salsa verde, fire-roasted corn, and spices, it offers a delightful blend of textures and bold flavors. Pair it with tortilla chips, avocado slices, or a crusty baguette for a satisfying meal.

Ingredients

Scale

2 large poblano peppers (roasted, peeled, and diced)
1 tablespoon olive oil
1 pound chicken breast (cubed)
1 medium yellow onion (diced)
3 garlic cloves (minced)
2 cups chicken broth
1 cup salsa verde
1 cup fire-roasted corn kernels
2 cans (15 oz each) white beans (rinsed and drained)
1 cup half-and-half
1/2 cup sour cream
1 cup shredded cheddar cheese
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Optional toppings: tortilla chips, diced avocado, cilantro, lime wedges

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Instructions

Roast and prepare poblano peppers:
- Roast poblano peppers under a broiler until skin is charred. Place in a bowl, cover, and let steam for 10 minutes. Peel off skin, remove seeds, and dice.
Cook the chicken:
- Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned on all sides. Remove and set aside.
Sauté the aromatics:
- In the same pot, add onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
Build the base:
- Pour in chicken broth, salsa verde, and fire-roasted corn. Add the roasted poblano peppers and seasonings (cumin, chili powder, paprika, salt, and pepper). Stir to combine.
Add beans and chicken:
- Stir in the white beans and cooked chicken. Simmer on low heat for 10-15 minutes to allow the flavors to meld.
Incorporate creaminess:
- Lower the heat and gently stir in half-and-half, sour cream, and shredded cheddar cheese. Continue stirring until the cheese is melted and the broth is creamy.
Serve and garnish:
- Ladle the chili into bowls and garnish with your choice of tortilla chips, avocado, cilantro, or a squeeze of lime.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch