Creamy White Chicken Chili with Smoky Poblano Perfection
This comforting White Chicken Chili combines tender chicken, creamy white beans, and smoky roasted poblanos for a warm and hearty meal.
Equipment
- - Large pot
Ingredients
For the Base
- 2 tablespoons Olive Oil Can substitute with canola or neutral oil
- 1 medium White Onion Diced into 1/4-inch pieces
- 2 medium Poblano Peppers Roasted, peeled, and chopped
- 3 cloves Garlic Minced
- 2 teaspoons Ground Cumin Freshly ground preferred
- 1 teaspoon Chili Powder Adjust to taste
- 4 cups Chicken Stock Low-sodium recommended
For the Hearty Filling
- 3 cups Cooked Chicken Shredded
- 3 cans White Beans 15 oz each, drained and rinsed
- to taste Fine Sea Salt For seasoning
- to taste Freshly Cracked Black Pepper For seasoning
Optional Toppings
- 1 cup Tortilla Strips For crunch
- 1 medium Diced Avocado For creaminess
- 1/4 cup Fresh Cilantro For brightness
- 1 cup Grated Cheese Sharp cheddar recommended
- 1 whole Fresh Lime Wedges For enhancing flavors
- to taste Sliced Jalapeños For heat
- 1/4 cup Diced Red Onions For crunch
- 1/2 cup Sour Cream For tanginess
Instructions
How to Make White Chicken Chili
- Roast the poblano peppers until blackened, then steam, peel, seed, and chop them.
- Heat olive oil in a large pot over medium heat, add onions and poblanos, and cook until onions are translucent.
- Add garlic and cook for 1-2 minutes, then pour in chicken stock, cumin, and chili powder, simmering gently.
- Blend 1 cup of soup with one can of white beans until smooth and return to pot to thicken.
- Stir in shredded chicken and remaining beans, simmering for 5 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve in bowls with optional toppings.
Notes
Feel free to customize toppings according to your preference for a personal touch in your chili.