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Lightened-Up Roasted Poblano White Chicken Chili (Easy, 30-Min Recipe)

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A creamy, smoky, and light white chicken chili made with roasted poblano peppers and a secret trick—blending beans for a velvety texture without heavy cream. Ready in 30 minutes, it’s the perfect weeknight dinner that wins over skeptics.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans diced green chiles (fire-roasted preferred)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 3 cups cooked, shredded chicken (from 1 rotisserie chicken)
  • 3 large poblano peppers
  • 1 cup reserved bean mixture (for blending)
  • ½ cup plain Greek yogurt (or dairy-free sour cream)
  • Salt and pepper to taste
  • For garnish: fresh cilantro, diced avocado, lime juice, sliced jalapeño, tortilla chips (optional)

Instructions

  1. Roast the poblanos: Preheat broiler to high. Place whole poblano peppers on a sheet pan. Broil 5-7 minutes per side until skin is charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  2. Peel and dice: After 10 minutes, peel off skins, remove stems and seeds, and finely dice the roasted flesh. Set aside.
  3. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Bloom spices: Stir in diced green chiles, cumin, oregano, and smoked paprika. Cook 1 minute, stirring constantly.
  5. Build base: Pour in chicken broth, scraping bottom of pot. Add drained cannellini beans and diced roasted poblanos. Bring to a gentle boil, then reduce to a simmer.
  6. Creamy trick: Ladle out 1 cup of beans and a bit of broth. Blend until smooth (using blender or immersion blender). Pour puree back into pot.
  7. Add chicken: Stir in shredded chicken. Simmer 10-15 minutes to meld flavors.
  8. Finish with tanginess: Remove pot from heat. Stir in Greek yogurt until fully incorporated.
  9. Season and serve: Season with salt and pepper to taste. Ladle into bowls and garnish as desired.

Notes

Don’t skip roasting the poblanos—it’s essential for flavor. For a thicker chili, mash an extra cup of beans or simmer uncovered longer. To prevent curdling, always add yogurt off the heat. This chili stores well in the fridge for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: white chicken chili, roasted poblano, lightened-up, 30-minute meal, healthy chili, gluten-free, easy dinner

Find it online: https://bitesienna.com/lightened-up-roasted-poblano-white-chicken-chili-easy-30-min-recipe/