Cozy Poblano White Chicken Chili
This seasoned, chunky chili is loaded with flavor and filling thanks to shredded rotisserie chicken, white beans and creamy chicken broth base! Poblano peppers, jalapeños and salsa verde combine for mild but delicious heat.
*Updated August 2024*
Chili is welcome in all forms in our household.
We love a traditional red chunky chili (like this Veggie-Packed Chicken Chili and Skinny Cowboy Turkey Chili!) and make it often, but sometimes I like switching up the flavor profile.
This triple-pepper, rotisserie chicken and white bean chili is hearty, mildly spicy and the perfect base for ALL the toppings. Because that (and cornbread) is what eating chili is all about.
Chili is so great because it’s like a soup in how easy it is to make but it’s so filling with protein and fiber that you stay satisfied long after eating!
Creating this Recipe for Cozy Poblano White Chicken Chili
Ingredients in this easy White Chicken Chili Recipe
Here’s what you’ll need to make this delicious, lightened up White Chicken Chili recipe:
- Yellow onion
- Poblano peppers
- Jalapeño pepper
- Salsa verde
- Chili seasoning
- Garlic
- Great Northern beans
- Chili beans
- Low sodium chicken broth
- Rotisserie chicken breasts
- Cream cheese
- Fresh cilantro
- Optional toppings like shredded cheese, sliced avocado and corn chips
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What does this Cozy Poblano White Chicken Chili taste like?
- Chunky and full of texture
- Creamy and seasoned
- Slightly spicy
- Warming
- Filling
- Totally customizable!
So now that you’re in…
Here’s how you’ll make this Poblano White Chicken Chili:
Sauté onions and poblano peppers: In a large pot or dutch oven, heat 1 tbsp. oil then add diced onion and poblano pepper. Sauté until soft, about 4-5 minutes.
Add in garlic and minced jalapeño. Cook another 1-2 minutes to soften.
Add in your chili flavors: Add salsa verde, chili seasoning packet and chicken broth. Bring to a boil then lower heat to simmer.
Add the bulk of your chili: Stir in beans, shredded rotisserie chicken, salt and pepper. Cover and simmer for 10 minutes.
Add your creaminess & finish: Stir in cream cheese and cilantro leaves, stirring to until creamy and combined. Use ladle to divide into bowls. Top with toppings and serve!
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What to serve with Poblano White Chicken Chili
First off, there are so many fun things to top your chili with — I love a sharp white cheddar cheese shredded over top, with creamy and cooling avocado slices and a little extra brightness from chopped fresh cilantro. The chili is chunky with plenty of texture, but chips like Fritos or tortilla chips add an additional satisfying crunch to each bowl!
I love to serve chili with cornbread and a glass of chilled red wine – maybe by the fire!
Happy Chili Season!
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Poblano White Chicken Chili
Ingredients
- 1 yellow onion diced
- 2 poblano peppers seeded and diced
- 1 jalapeño seeded and diced
- 1/2 cup salsa verde
- 1 package chili seasoning mild, medium or hot
- 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 4 cloves garlic minced
- 1 cans Great Northern beans drained and rinsed
- 1 can chili pinto beans do not rinse!
- 6 cups low sodium chicken broth
- 2 cups shredded rotisserie chicken breast about 1 1/2-2 breasts
- 4 oz. cream cheese
- 1/4 cup chopped fresh cilantro leaves only
- 1 tbsp. avocado or olive oil
optional toppings
- shredded cheese, avocado slices, sliced jalapeño, corn chips or tortilla chips
Instructions
- In a large pot or dutch oven, heat 1 tbsp. oil then add diced onion and poblano pepper. Sauté until soft, about 4-5 minutes.
- Add in garlic and minced jalapeño. Cook another 1-2 minutes.
- Add in salsa verde, chili seasoning packet and chicken broth. Bring to a boil then lower heat to simmer.
- Stir in beans, shredded rotisserie chicken, salt and pepper. Cover and simmer for 10 minutes.
- Stir in cream cheese and cilantro leaves, stirring to until creamy and combined. Use ladle to divide into bowls. Top with toppings and serve!
