There is something truly irresistible about a warm bowl of chili that comforts the soul and excites the taste buds, and this Creamy Poblano Chicken Chili Recipe does just that with a perfect balance of smoky, spicy, and creamy flavors. Featuring roasted poblano peppers, tender shredded chicken, and a luscious blend of cream cheese and sour cream, this chili is far from ordinary—it’s a rich, satisfying meal that fills your kitchen with incredible aromas and leaves everyone asking for seconds. Whether you’re craving a hearty weeknight dinner or a crowd-pleasing dish for friends, this recipe brings together simple ingredients for an unforgettable experience.
Ingredients You’ll Need
The beauty of this Creamy Poblano Chicken Chili Recipe lies in its straightforward yet thoughtfully chosen ingredients, each playing a vital role in building layers of flavor, texture, and color. From the smoky roasted poblanos to the creamy dairy elements and hearty chicken and beans, everything works harmoniously to make this dish truly magical.
- 1 tablespoon olive oil: Essential for sautéing the onions and garlic, adding a subtle richness.
- 1 small onion, diced: Brings sweetness and depth when softened properly.
- 2 cloves garlic, minced: Delivers a fragrant punch that complements the smoky poblano peppers.
- 2 poblano peppers, roasted, peeled, and diced: The star ingredient adding smoky heat and vibrant green color.
- 1 teaspoon ground cumin: Offers earthy warmth and complexity.
- 1/2 teaspoon chili powder: Adds mild heat and traditional chili flavor.
- Salt and pepper, to taste: To brighten and balance all the flavors.
- 3 cups cooked, shredded chicken: Provides hearty protein and makes the chili filling (rotisserie chicken is a time-saving trick).
- 2 cans (15 oz each) white beans, drained and rinsed: Adds creamy texture and a bit of natural sweetness.
- 3 cups chicken broth: The flavorful base to keep the chili cozy and soupy.
- 1/2 cup frozen or canned corn (optional): Brings occasional bursts of sweetness and a pop of color.
- 4 oz cream cheese, softened: Creates that luxurious creamy texture that sets this chili apart from the rest.
- 1/2 cup sour cream: Balances the spice with tang and smoothness.
- 1/4 cup chopped fresh cilantro (plus extra for garnish): Adds fresh herbal brightness and a vibrant finish.
- Lime wedges for serving: Perfect for squeezing over the top to brighten every bite.
How to Make Creamy Poblano Chicken Chili Recipe
Step 1: Roast and Prepare Poblanos
Start by giving those poblano peppers some heat! Roast them over an open flame or under the broiler until the skins are charred black. Then, let them cool in a covered bowl or sealed bag—this steams them just enough to loosen the skin for easy peeling. Once peeled, remove the seeds and dice the peppers. This step is what infuses that unmistakable smoky flavor and beautiful color into your chili.
Step 2: Sauté Onions and Garlic
Heat your olive oil in a large pot over medium heat. Toss in the diced onion and cook until it softens and turns translucent, about 3 to 4 minutes. Then add the minced garlic and stir for just about 30 seconds—this quick sauté releases all those incredible aromas but prevents the garlic from burning and turning bitter.
Step 3: Add Spices and Poblanos
Next, stir in your roasted poblanos along with the ground cumin, chili powder, salt, and pepper. Let everything cook together for one to two minutes. This toasts the spices just enough to wake up their flavors and creates a fragrant base for the chili without overpowering the dish.
Step 4: Combine Chicken, Beans, Corn, and Broth
Now, add the shredded chicken, rinsed white beans, and corn if using, then pour in the chicken broth. Bring the mixture to a gentle simmer and let it cook for about 10 to 15 minutes to meld all those flavors together beautifully and allow the chili to thicken just a bit.
Step 5: Stir in Cream Cheese, Sour Cream, and Cilantro
Reduce the heat to low and add the softened cream cheese, stirring until it’s completely melted and incorporated. Then fold in the sour cream and chopped cilantro, stirring to create that rich, velvety creaminess that truly defines the Creamy Poblano Chicken Chili Recipe.
Step 6: Final Simmer and Seasoning
Let the chili simmer gently for another five minutes to develop its flavors fully. Give it a taste and adjust the seasoning with more salt and pepper if needed. This final step ensures every spoonful bursts with perfect balance.
Step 7: Serve and Enjoy
Serve your chili piping hot and garnish with extra chopped cilantro and a bright squeeze of lime juice. These finishing touches add freshness and a tangy zing that complements the creamy, smoky richness of the dish.
How to Serve Creamy Poblano Chicken Chili Recipe
Garnishes
When it comes to garnishing, keep it fresh and simple. A handful of finely chopped cilantro adds a pop of color and fresh, herbaceous flavor. Don’t forget lime wedges—squeezing lime on each bowl lends a cheerful brightness that cuts through the richness and elevates the entire eating experience.
Side Dishes
This chili pairs beautifully with a variety of sides. Consider serving it alongside warm, crusty bread or crispy tortilla chips for dipping. A simple green salad with a light vinaigrette provides a refreshing contrast, while Mexican-style rice rounds out the meal in a comforting way.
Creative Ways to Present
Want to turn this chili into a party star? Serve it in mini bowls or even edible tortilla cups for a fun twist. Top it with shredded cheese, diced avocado, or a dollop of guacamole to add layers of texture and flavor. For a cozy night, ladle it over baked potatoes or mix it with cooked quinoa for a hearty, healthy bowl.
Make Ahead and Storage
Storing Leftovers
The Creamy Poblano Chicken Chili Recipe actually shines even more the next day, as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool it completely before refrigerating for best results.
Freezing
You can absolutely freeze this chili, but keep in mind that the cream cheese and sour cream might slightly change texture upon thawing. To freeze, portion the chili into airtight freezer-safe containers or heavy-duty freezer bags, and store for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
When ready to enjoy leftovers, gently reheat the chili on the stove over low heat, stirring occasionally. This prevents the dairy from separating and keeps the chili creamy. You can also reheat in the microwave in short bursts, stirring in between to ensure even warmth and maintain that luscious texture.
FAQs
Can I make this chili vegetarian?
Absolutely! You can swap the chicken for extra white beans, cooked lentils, or even hearty vegetables like sweet potatoes or mushrooms. Just adjust the broth and spices to your liking for a fulfilling vegetarian version.
How spicy is this Creamy Poblano Chicken Chili Recipe?
It has a gentle smoky heat from the roasted poblanos, but it’s not overly spicy. If you want more kick, feel free to add jalapeños, chipotle peppers, or a splash of hot sauce to taste.
What can I use instead of cream cheese?
If you prefer, you can substitute cream cheese with Greek yogurt or a mild cream alternative, although the texture and flavor will be slightly different. Cream cheese is key to achieving that rich, silky creaminess.
Is rotisserie chicken necessary?
Not at all, but it’s a fantastic shortcut that saves time. You can use any cooked chicken you have on hand—leftover roast, poached, or even grilled chicken will work beautifully.
Can I use canned poblano peppers?
While roasted fresh poblanos provide the best smoky flavor and texture, canned poblanos can be used in a pinch. Just be sure to rinse them well and taste the chili before adding additional salt or spices.
Final Thoughts
This Creamy Poblano Chicken Chili Recipe has all the makings of a new favorite comfort food—rich, flavorful, and deeply satisfying. Its wonderful blend of smoky peppers, tender chicken, creamy texture, and vibrant herbs makes every bite memorable. I encourage you to give this recipe a try; it’s the perfect way to cozy up at home and share something truly special with those you love.
Print
Creamy Poblano Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mexican-American
Description
A rich and creamy poblano chicken chili that combines smoky roasted poblanos, tender shredded chicken, white beans, and a smooth blend of cream cheese and sour cream for a comforting and flavorful meal perfect for any occasion.
Ingredients
Produce
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and diced
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Lime wedges for serving
Proteins
- 3 cups cooked, shredded chicken (rotisserie works great)
Canned and Dry Goods
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups chicken broth
- 1/2 cup frozen or canned corn (optional)
Dairy
- 4 oz cream cheese, softened
- 1/2 cup sour cream
Spices and Oils
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a covered bowl or sealed plastic bag to steam and cool, making it easier to peel off the skin. Once cooled, peel, remove the seeds, and dice the peppers.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Spices and Poblanos: Stir in the diced poblano peppers, ground cumin, chili powder, salt, and pepper. Cook for 1 to 2 minutes to toast the spices and meld the flavors.
- Add Main Ingredients and Simmer: Add the shredded chicken, drained white beans, corn if using, and chicken broth to the pot. Bring the mixture to a simmer and cook for 10 to 15 minutes to allow flavors to combine.
- Make It Creamy: Reduce heat to low. Stir in the softened cream cheese until fully melted and incorporated into the chili. Then add the sour cream and chopped cilantro, stirring until the mixture is smooth and creamy.
- Final Simmer and Seasoning: Let the chili simmer gently for another 5 minutes to thicken slightly and develop flavor. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the creamy poblano chicken chili hot, garnished with extra fresh cilantro and a squeeze of lime juice for brightness.
Notes
- Roasting the poblanos adds a smoky depth to the chili; if unable to roast, canned diced green chilies can be substituted but flavor will differ.
- Using rotisserie chicken is a great time-saving option but any cooked shredded chicken will work.
- For a thicker chili, reduce the chicken broth amount or allow the chili to simmer uncovered for longer.
- The optional corn adds sweetness and texture but can be omitted for a lower-carb version.
- Adjust the spice level by adding more chili powder or including diced jalapeños for heat.
