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Creamy White Chicken Chili: 10-Minute Easy Recipe

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A velvety, comforting white chicken chili featuring roasted poblanos for smoky depth and heavy cream for richness. This forgiving recipe balances gentle heat with tender chicken, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 medium poblanos
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 tablespoon oil (for sautéing)
  • 1/2 cup Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Lime wedges
  • 1 avocado, sliced

Instructions

  1. Preheat oven to broil. Place whole poblanos on a baking sheet and broil for 5-8 minutes, turning occasionally, until skins are blackened and blistered.
  2. Remove poblanos from oven, place in a bowl, cover with plastic wrap or a plate, and let sit for 10 minutes to steam.
  3. Peel off blackened skins, slice open, remove seeds and membranes, and dice the flesh into small cubes.
  4. In a Dutch oven or heavy pot, heat oil over medium heat. Add diced onion and a pinch of salt; cook for 5 minutes until softened.
  5. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  6. Add chicken breasts to the pot with the onions. Pour in chicken broth, bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes until chicken reaches 165°F.
  7. Remove chicken and shred using two forks. Set aside.
  8. Return shredded chicken to the pot. Add diced roasted poblanos, cumin, oregano, salt, and pepper. Simmer for 5 minutes to meld flavors.
  9. Reduce heat to low. Slowly pour in heavy cream while stirring constantly. Do not let the chili boil. Heat through for 2-3 minutes until warm.
  10. Taste and adjust seasoning. Serve hot topped with Cotija cheese, cilantro, avocado, and lime wedges.

Notes

Do not let the chili boil after adding the cream to prevent curdling. If the chili is too thick, add broth; if too thin, simmer uncovered. For a lighter version, use half-and-half or coconut cream. Leftovers keep well for 4 days in the refrigerator.

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblanos, comfort food, easy dinner, gluten-free, low-carb option

Find it online: https://gleefulfork.com/creamy-white-chicken-chili-10-minute-easy-recipe/