Creamy Poblano Chicken Chili

If comfort food had a spicy, smoky, and creamy cousin, this Creamy Poblano Chicken Chili would be it. Imagine tender chicken, fire-roasted poblanos, creamy broth, and just the right amount of spice—all mingling together in a cozy, flavor-packed bowl. It’s hearty without being heavy, bold but totally balanced, and, dare I say, even better as leftovers (if you have any!).

This one’s the kind of chili you make when you want to warm up from the inside out. Whether it’s a chilly night or you’re just craving something ultra-satisfying, trust me—this one hits the spot.

Why You’ll Love Creamy Poblano Chicken Chili

Smoky and Mildly Spicy
Poblano peppers bring a subtle heat and deep smoky flavor that’s absolutely addictive.

Creamy, But Still Light
Thanks to cream cheese or sour cream, you get that rich texture without it being overly heavy.

One-Pot Wonder
Minimal cleanup, maximum flavor. Everything simmers together in one pot—easy peasy.

Great for Meal Prep
This chili tastes even better the next day and freezes beautifully. Perfect for batch cooking.

Customizable Heat Levels
Craving more spice? Toss in a jalapeño. Prefer mild? Stick with just the poblanos and you’re golden.

Ingredients in Creamy Poblano Chicken Chili

Cooked Chicken
Shredded rotisserie chicken or any cooked chicken you have on hand—easy and convenient.

Poblano Peppers
Mild and smoky, these peppers bring the signature flavor. Roast or char them for extra depth.

Onion & Garlic
The aromatic base that builds savory richness.

White Beans (like Cannellini or Great Northern)
Creamy, mild, and protein-packed—they thicken the chili beautifully.

Chicken Broth
Creates a flavorful base and helps everything simmer into cozy goodness.

Cream Cheese or Sour Cream
For that silky, luscious texture we all love in a creamy chili.

Cumin & Oregano
Earthy and warm spices that pair perfectly with the poblano flavor.

Cilantro
Adds a bright, herby finish that cuts through the richness.

Lime Juice
A splash at the end brightens up the whole dish.

Salt & Pepper
Simple seasoning to bring everything together.

Note: The full ingredient list, including measurements, is provided in the recipe card directly below.

Instructions

Roast the Poblanos

If you’re using fresh poblano peppers, roast them under the broiler or over an open flame until charred. Let them steam in a covered bowl or bag, then peel off the skin and dice.

Sauté the Aromatics

In a large pot, heat a splash of oil over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook until fragrant.

Add Spices

Stir in cumin and oregano, toasting them for a minute to release their flavor.

Add Beans, Broth, and Chicken

Pour in the white beans, chicken broth, and shredded chicken. Add the diced poblanos and stir to combine.

Simmer

Let everything simmer for about 15–20 minutes to allow the flavors to meld.

Make It Creamy

Lower the heat and stir in cream cheese or sour cream until smooth and fully incorporated. Do not boil after adding dairy.

Finish with Freshness

Add chopped cilantro and a squeeze of lime juice to brighten it all up.

Serve and Enjoy

Ladle into bowls, top with your favorite toppings, and enjoy every creamy, smoky bite.

Nutrition Facts

Servings: 6
Calories per serving: ~350–400 (depending on creaminess level and toppings)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Creamy Poblano Chicken Chili

Topped with Avocado
Creamy chili + creamy avocado = perfection.

Sprinkle with Shredded Cheese
Because more cheese is always a good idea.

With Tortilla Chips
For scooping, crunching, and bonus texture.

Drizzle of Hot Sauce
If you’re a spice lover, a little kick on top is chef’s kiss.

Alongside Cornbread or Rice
Serve with a slice of cornbread or over a bed of rice to soak up all that delicious chili.

Additional Tips

Use Leftover Chicken
Rotisserie chicken is a lifesaver here—fast, flavorful, and zero prep.

Adjust the Heat
If you like it spicy, toss in some jalapeños or chipotle powder. For milder chili, skip extra chiles.

Make It Thicker
Mash a few of the beans or blend a ladleful of chili and stir it back in for a thicker texture.

Swap the Dairy
Use dairy-free alternatives like coconut cream or plant-based cream cheese to keep it lactose-free.

Freeze for Later
This chili freezes great. Just skip the cream cheese until you reheat, then stir it in for a fresh, creamy finish.

FAQ Section

Q1: Can I use canned green chiles instead of fresh poblanos?
A1: Yep! They won’t be quite as smoky, but they’ll still add great flavor.

Q2: Can I make this chili vegetarian?
A2: Absolutely—swap the chicken for more beans or roasted vegetables, and use veggie broth.

Q3: What’s the best way to roast poblanos?
A3: Broil them until the skins blister, then let them steam in a covered bowl and peel. Super easy!

Q4: Can I make this in the slow cooker?
A4: Yes! Combine all ingredients (except the cream cheese) and cook on low for 6–7 hours. Stir in cream cheese before serving.

Q5: Is this chili spicy?
A5: Mildly. Poblanos are on the mild side, but you can add more heat if desired.

Q6: Can I make it ahead?
A6: Definitely—it actually tastes better the next day after the flavors settle in.

Q7: How long will it last in the fridge?
A7: Up to 4 days in an airtight container.

Q8: Can I freeze leftovers?
A8: Yep! Just freeze before adding dairy, and stir it in when reheating.

Q9: What toppings go well with this chili?
A9: Avocado, shredded cheese, cilantro, lime, tortilla strips, or even a dollop of sour cream.

Q10: Can I use a dairy-free option for the creaminess?
A10: Yes! Coconut cream or a dairy-free cream cheese alternative works great.

Conclusion

This Creamy Poblano Chicken Chili is everything you want in a cozy meal—rich, comforting, and full of bold, smoky flavor. It’s simple enough for a weeknight, impressive enough for guests, and guaranteed to warm you from the inside out. So grab a spoon and get ready to fall in love with your new favorite chili.

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