Creamy White Chicken Chili with Roasted Poblano Peppers

Poblano white chicken chili ingredients

• Boneless, skinless chicken thighs: Dark meat stays moist and shreds beautifully.
• Poblano peppers: Roast them to add a smoky, mild pepper flavor.
• Canned cannellini beans and their liquid: Keep the bean liquid to thicken and flavor the chili. Great Northern beans are an acceptable substitute.
• Jalapeño peppers: Add for mild heat; omit or remove seeds for a milder result.
• Serrano pepper (optional): Use if you want extra heat.
• Onion and garlic: Aromatic base for the chili.
• Cumin and coriander: Essential spices for depth and warmth.
• Low sodium chicken stock: Start low so you can adjust salt to taste.
• Optional toppings: Monterey Jack, Pepper Jack or cheddar cheese, sour cream, avocado, cilantro, lime wedges and crushed tortilla chips.

Ingredient measurements appear in the recipe card below.

Step 1: Salt the chicken thighs

Arrange the chicken thighs on a sheet pan and season both sides with part of the kosher salt. Let them rest while you prepare the other ingredients so the salt seasons the meat.

Step 2: Roast the poblano peppers

Char the poblanos over a gas flame or under a hot broiler, turning until the skins are blackened. Take care with ventilation and never leave peppers unattended under the broiler.

Transfer the charred poblanos to a bowl and cover tightly to steam for 10–15 minutes. This makes the skins easy to remove and softens the flesh.

Step 3: Chop the onion and remaining chili peppers

While the poblanos steam, finely chop the onion, jalapeños, and serrano (if using).

Step 4: Prep the roasted poblano peppers

Open each poblano, remove the stem, ribs and seeds, then scrape off any loose charred skin. It’s fine if some char remains; it adds flavor.

Cut the poblanos into wide strips and then into roughly ½-inch squares.

Step 5: Sweat the poblanos and onions, bloom the spices

Heat 2 tablespoons of olive oil in a 6-quart Dutch oven over medium. When the oil shimmers, add the onions, poblanos, jalapeños and ½ teaspoon salt. Sweat until the onions are translucent, about 6–8 minutes.

Push the vegetables aside, add the remaining tablespoon of oil and add cumin and coriander to form a paste. Let the spices sizzle briefly, then stir them into the vegetables. Add grated garlic and cook until fragrant, about 1 minute.

Step 6: Add stock, white beans, and chicken; simmer

Pour in the low-sodium chicken stock, add the cans of beans including their liquid, 1 teaspoon salt, and nestle the seasoned chicken thighs into the pot. Stir to combine. For a thicker chili, mash or purée one can of beans before adding.

Bring to a boil, then lower to a simmer. Simmer, uncovered, about 90 minutes, skimming fat and stirring occasionally, until the chili has reduced and thickened to your preference.

Do not drain or rinse the beans

The canning liquid contains starches and flavor that help thicken and enrich the chili. Keep it in the pot.

Step 7: Shred the chicken and finish the chili

Transfer the cooked thighs to a plate, shred with two forks, and return the meat to the pot. Taste and adjust seasoning—add salt if needed—and simmer 5 more minutes. Serve hot with desired toppings.

White chicken chili toppings

Top this chili however you like. Popular choices include:

• Cheese: Monterey Jack, Pepper Jack or cheddar.
• Tex‑Mex style: Sour cream, avocado, cilantro, lime wedges and tortilla chips.
• Extra heat: Sliced jalapeños or your favorite hot sauce.

Adjusting the spiciness

It’s easy to make this chili mild or fiery:

For spicy chili:

• Leave seeds and ribs in the jalapeños.
• Add serrano peppers with seeds.
• Stir in a pinch of cayenne.

For mild chili:

• Remove ribs and seeds from jalapeños.
• Roast jalapeños first and then remove seeds.
• Omit jalapeños entirely.

Expert tips

• Season the chicken early: Salting the thighs while you prep helps the meat absorb seasoning.
• Bloom the spices: Let cumin and coriander sizzle briefly in oil before adding stock to maximize flavor and avoid grit.
• Adjust salt at the end: The chili reduces as it simmers, so wait to add finishing salt.
• Prefer white meat? Don’t substitute chicken breasts for thighs during the long simmer — they dry out. Use rotisserie chicken added at the end if you prefer breast meat.
• Make ahead & freezing: Refrigerate up to 3 days or freeze for up to 3 months. Reheat gently over medium-low heat, stirring often and adding stock if too thick.

Mash or purée some of the beans before adding them to the pot to increase thickness and creaminess.

Yes. Omit the beans and add extra vegetables or more chicken for a bean-free version.

Yes. Canned green chiles are a convenient shortcut and still add good flavor if you prefer to skip roasting.

Debra’s Details: tender chicken, creamy base from white beans, smoky poblanos, easy to freeze

• Chicken thighs release flavor into the broth and become increasingly tender as they simmer.
• White beans create a creamy, hearty texture as they soften.
• Roasted poblanos add smokiness and depth.
• The recipe is gluten-free and dairy-free by default.
• Ideal for making ahead and freezing.

White Chicken Chili with Poblano Peppers