If you’re craving a dish that hugs you from the inside out, this Creamy Poblano Chicken Chili Recipe is exactly what your dinner table needs. It’s a luscious blend of smoky roasted poblano peppers, tender shredded chicken, and creamy, dreamy textures from cream cheese and sour cream, all coming together in a bowl of comforting, flavorful chili. This recipe strikes the perfect balance between bold spices and smooth richness, making it a standout meal that’s both hearty and elegant. Whether you’re feeding a family or just looking for a new favorite weeknight dinner, this chili is a total crowd-pleaser that brings warmth and zest to every spoonful.
Ingredients You’ll Need
These ingredients are straightforward but pack so much flavor and heartiness into the dish. Each element adds a unique quality, whether it’s the smoky depth from the poblanos, the satisfying protein from the chicken, or the velvety creaminess that ties everything beautifully together.
- Olive oil: Essential for sautéing the onions and garlic to build a fragrant base.
- Small onion, diced: Adds a subtle sweetness and softness that balances the spices.
- Garlic cloves, minced: Brings aromatic warmth and depth to the chili.
- Poblano peppers, roasted and diced: The star of the show, lending a smoky, mildly spicy flavor.
- Ground cumin: Introduces earthy, warm undertones that complement the chicken perfectly.
- Chili powder: Gives a gentle kick and classic chili flavor without overwhelming heat.
- Salt and pepper: To taste, of course; essential for seasoning and enhancing all flavors.
- Cooked, shredded chicken: The heart of the chili, providing protein and a tender texture.
- White beans, drained and rinsed: Add creaminess and body to the chili while keeping it light.
- Chicken broth: Creates a savory base that’s perfect for simmering all ingredients.
- Frozen or canned corn (optional): Adds a pop of sweetness and a little crunch, creating lovely contrast.
- Cream cheese, softened: The secret weapon for that rich, velvety finish everyone will love.
- Sour cream: Enhances creaminess while brightening the flavor profile.
- Fresh cilantro, chopped: For a fresh, herbal burst that cuts through the richness.
- Lime wedges: Served on the side for an optional zesty squeeze that lifts the whole dish.
How to Make Creamy Poblano Chicken Chili Recipe
Step 1: Roast and Prepare Poblanos
Start by charring your poblano peppers over an open flame or under the broiler until their skins blacken and blister. This step unlocks that signature smoky flavor you’ll adore. Once roasted, trap them in a covered bowl or sealed bag to steam—this makes peeling off the skin super easy. After peeling, remove the seeds and dice the peppers, ready to transform your chili into something incredibly flavorful.
Step 2: Sauté Onions and Garlic
In a large pot, heat olive oil over medium heat and add the diced onion. Cook gently until the onion softens and turns translucent, about 3 to 4 minutes. Garlic joins the party next and only needs about 30 seconds to release its aroma. This combo forms a savory, fragrant foundation that will carry the flavors forward beautifully.
Step 3: Toast the Spices with Poblanos
Add the diced poblanos, ground cumin, chili powder, salt, and pepper to your pot. Stir everything together and let the spices toast for a minute or two. Toasting spices boosts their flavor and releases those warm, earthy notes that define this chili. Your kitchen will start smelling absolutely amazing right about now!
Step 4: Add Chicken, Beans, Corn, and Broth
Time to bulk up your chili with shredded chicken, white beans, and if you like, some corn for subtle sweetness and texture. Pour in the chicken broth and bring everything to a gentle simmer. Letting it cook together for 10 to 15 minutes helps the flavors to marry and the broth to thicken slightly—a crucial step for that comforting chili vibe.
Step 5: Stir in Cream Cheese, Sour Cream, and Cilantro
Lower the heat to keep things cozy and smooth. Add your softened cream cheese first, stirring it in until it melts fully into the chili. Then fold in the sour cream and fresh cilantro. This combination is the magic behind the “creamy” part, giving the chili its irresistible richness and freshness that’s anything but heavy.
Step 6: Final Simmer and Taste Adjustment
Let your chili simmer gently for another 5 minutes so the flavors meld perfectly. This is the moment to taste and tweak with more salt, pepper, or spices if it needs a little punch. Nothing beats tailoring it exactly to your craving.
Step 7: Serve Hot with Garnish
Dish out your gorgeous creamy poblano chicken chili steaming hot, topped with some extra chopped cilantro and a squeeze of lime for brightness. This finishing touch elevates the dish from hearty to heavenly in every bite.
How to Serve Creamy Poblano Chicken Chili Recipe
Garnishes
While the chili itself is fantastic, the right garnishes can take it over the top. Fresh cilantro adds zesty herbaceousness, a squeeze of lime brightens every bite, and a dollop of sour cream or a handful of shredded cheese bring extra creamy goodness. If you want a little crunch, crispy tortilla strips or crushed tortilla chips are a delightful addition.
Side Dishes
This chili pairs wonderfully with warm, crusty bread or buttery cornbread to sop up all that delicious sauce. For a lighter complement, a fresh green salad or some roasted veggies keeps the meal balanced and refreshing. Rice or quinoa also work beautifully if you want to stretch this into a complete, filling meal.
Creative Ways to Present
Try serving your Creamy Poblano Chicken Chili Recipe in individual bread bowls for a rustic, fun presentation. Or pile it over baked potatoes for a hearty loaded spud twist. For game day or casual gatherings, spoon it into small cups or bowls as a flavorful dip with chips and veggie sticks on the side.
Make Ahead and Storage
Storing Leftovers
This chili stores beautifully in an airtight container in the fridge for up to 4 days. Its flavors often deepen overnight, making leftovers taste even better. Just be sure to cool it before refrigerating to keep the texture perfect.
Freezing
You can freeze portions of this creamy poblano chicken chili for up to 3 months. Use freezer-safe containers or heavy-duty resealable bags, leaving some space for expansion. When you’re ready for a comforting meal, thaw it overnight in the fridge.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally to keep the cream cheese and sour cream from separating. If the chili thickens too much, add a splash of chicken broth or water to bring back that perfect creamy consistency.
FAQs
Can I use canned chicken instead of cooked shredded chicken?
While fresh cooked or rotisserie chicken offers the best texture and flavor, canned chicken can work in a pinch. Just drain it well and add it in towards the end to avoid overcooking.
What can I substitute if I don’t have poblano peppers?
If poblano peppers are unavailable, you can use anaheim peppers or mild green chilies as alternatives. Roasting them as directed will still provide a nice smoky note.
Is this chili very spicy? How can I adjust the heat?
This Creamy Poblano Chicken Chili Recipe is mildly spicy and quite approachable. To make it spicier, add chopped jalapeños or a pinch of cayenne. For a milder version, reduce the chili powder and omit any extra hot peppers.
Can I make this recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and replace the shredded chicken with extra beans, tofu, or roasted vegetables. The cream cheese and sour cream keep it luscious and satisfying without meat.
What’s the best way to roast poblanos if I don’t have a grill?
You can roast poblanos under the broiler in your oven by placing them on a baking sheet close to the heat source and turning every few minutes until charred on all sides. Then steam and peel as usual.
Final Thoughts
I truly encourage you to try this Creamy Poblano Chicken Chili Recipe whenever you want a cozy, flavorful meal with just the right touch of spice and indulgence. It’s one of those dishes that feels like a big warm hug and shows off the magic of simple ingredients done right. Trust me, once you taste it, this chili will become a cherished staple in your kitchen rotation!
Print
Creamy Poblano Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Poblano Chicken Chili is a comforting and flavorful dish featuring roasted poblano peppers, shredded chicken, white beans, and a creamy blend of cream cheese and sour cream. Perfect for a hearty weeknight meal, it offers a delightful balance of smoky, spicy, and creamy elements.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups chicken broth
- 1/2 cup frozen or canned corn (optional)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Lime wedges for serving
Instructions
- Roast Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Let them cool in a covered bowl or a sealed bag to loosen the skin, then peel off the skin, remove the seeds, and dice the peppers.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds to release the aroma.
- Add Spices and Poblano: Stir in the diced poblano peppers, ground cumin, chili powder, salt, and pepper. Cook for 1-2 minutes to toast the spices and blend the flavors.
- Combine Main Ingredients: Add the shredded chicken, white beans, corn if using, and chicken broth to the pot. Bring the mixture to a simmer and cook for 10-15 minutes to meld the flavors.
- Add Cream Cheese and Sour Cream: Reduce heat to low. Stir in the softened cream cheese until fully melted and incorporated. Then add the sour cream and chopped cilantro, stirring until the chili is creamy and smooth.
- Final Simmer and Season: Let the chili simmer gently for 5 more minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the chili hot, garnished with extra fresh cilantro and lime wedges for squeezing over the top.
Notes
- Roasting the poblano peppers adds a smoky depth of flavor; if you don’t have a broiler or flame, you can roast them on a grill or in a hot oven.
- Leftover chili keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- For a spicier version, you can keep some seeds from the poblanos or add a diced jalapeño.
- If dairy is a concern, substitute cream cheese and sour cream with plain Greek yogurt or a vegan alternative.
- This chili pairs well with warm tortillas or crusty bread for a satisfying meal.
