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Easy White Chicken Chili with Roasted Poblano: Best One-Pot Meal

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A creamy, smoky white chicken chili with roasted poblanos, tender chicken, and white beans. This one-pot meal comes together in about 35 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 cup frozen corn
  • ½ cup heavy cream or half-and-half
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 2 large poblano peppers
  • 1 tablespoon olive oil (for roasting poblanos)
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Extra lime wedges (for topping)

Instructions

  1. Roast the Poblanos: Preheat broiler to high. Place whole poblano peppers on a sheet pan and rub with 1 tablespoon olive oil. Broil for 4-5 minutes per side until skin is charred and blistered. Transfer to a bowl, cover tightly, and let steam for 5 minutes. Rub off blackened skin, remove stems and seeds, and dice flesh. Set aside.
  2. Start the Base: Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the Spices: Stir in cumin, oregano, smoked paprika, and cayenne (if using). Cook for 30 seconds, stirring constantly.
  4. Build the Broth: Pour in chicken broth and scrape up any browned bits from the bottom. Add drained cannellini beans, diced roasted poblanos, and frozen corn. Stir and bring to a gentle boil (about 3-4 minutes).
  5. Cook the Chicken: Nestle chicken into the simmering liquid. Reduce heat to medium-low, cover, and cook for 12-15 minutes until chicken reaches 165°F internally.
  6. Shred and Finish: Transfer cooked chicken to a cutting board. Let rest for 2-3 minutes, then shred with two forks. Return shredded chicken to the pot. Stir in heavy cream and lime juice. Season with salt and pepper. Simmer uncovered for 2-3 minutes to thicken slightly.
  7. Serve: Ladle chili into bowls and top with desired toppings such as shredded cheese, sour cream, diced avocado, cilantro, and tortilla chips.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. For a thicker chili, mash half a cup of beans against the pot before adding chicken. Chicken thighs stay juicier than breasts. Leftovers keep for 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, roasted poblano, one-pot meal, easy weeknight dinner, creamy chili, chicken chili recipe

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