Poblano White Chicken Chili

  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 3 to 4 servings 1x


This Poblano White Chicken Chili recipe comes together quickly in less than 30 minutes and is so flavorful and comforting.



  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 2 large poblano peppers, cored and diced
  • 4 cloves garlic, minced
  • 8 cups chicken stock
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 3 (15-ounce) cans white or pinto beans, rinsed and drained
  • 3 cups (about 1 pound) diced or shredded cooked chicken*
  • fine sea salt and freshly-cracked black pepper
  • toppings: chopped fresh cilantro, diced avocado, diced red or green onions, fresh lime wedges, grated or crumbled cheese, sliced jalapeños, sour cream, tortilla strips


  1. Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add the onion and poblano peppers and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
  2. Add the next round of ingredients. Add the chicken stock, ground cumin, chili powder and stir to combine.
  3. Blend the beans. While the soup is heating, ladle out about 1 cup of the soup and transfer it to a blender.* Add one (rinsed and drained) can of beans to the blender too, then purée until smooth.
  4. Add the remaining ingredients. Add the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.
  5. Season. Taste the soup and season with salt and pepper as needed.
  6. Serve. Serve warm, garnished with lots (and lots!) of your favorite toppings.


Blending options: Alternately, you could add the beans to the soup and use an immersion blender to purée part of the soup directly in the stockpot, instead of using a traditional blender.  Or you could just skip the puréeing step altogether.

Storage instructions: Leftover chili can be transferred (once it has cooled to room temperature) to food storage containers and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.