Poblano White Chicken Chili (Slow Cooker Recipe)
A creamy, flavorful white chicken chili featuring poblano pepper, beans, corn, and salsa verde, made effortlessly in your slow cooker—rich, comforting, and easy.
Poblano White Chicken Chili (Slow Cooker Recipe)
Course: Uncategorized6
servings10
minutes2
hours230
kcalIngredients
1 tablespoon olive oil
1 poblano pepper, chopped
1 yellow onion, chopped
3 cloves garlic, minced
1½ pounds chicken breast
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (4-ounce) can diced chiles
1 cup corn (frozen or fresh)
1 cup salsa verde
3 cups chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
¼ teaspoon smoked paprika
Pinch of cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
½ cup sour cream
Juice of 1 lime
Optional toppings: chopped cilantro, shredded cheese, jalapeño slices, tortilla chips
Directions
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and poblano pepper and sauté for about 5 minutes until softened.
- Add the garlic and cook for about 40 seconds, stirring frequently.
- Transfer the sautéed onion, poblano, and garlic to your slow cooker.
- Add the chicken breast, cannellini beans, pinto beans, diced chiles, corn, salsa verde, chicken broth, cumin, chili powder, oregano, smoked paprika, cayenne, salt, and black pepper.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2½ to 3 hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the sour cream and lime juice, then cover and cook for an additional 10 to 15 minutes.
- Serve hot, with optional toppings as desired.
Why This Recipe Works
- Sautéing the poblano and onion enhances their flavors before slow cooking.
- A combination of beans, corn, and salsa verde gives the chili both texture and brightness.
- Spices like cumin, chili powder, paprika, and oregano build warming, well-rounded flavor.
- Adding sour cream and lime at the end yields creamy tang and keeps the chili from becoming greasy or overcooked.
Serving Suggestions
- Top with fresh cilantro, shredded cheese, jalapeño slices, or tortilla chips for a nice crunch.
- Serve with cornbread or warm tortillas for dipping.
- Offer extra lime wedges and chopped onions on the side for brightness.
Tips & Variations
- For added smoky depth, roast the poblano before chopping.
- Adjust spiciness by increasing or omitting the pinch of cayenne.
- Substitute chicken thighs for breasts if you prefer richer, more tender meat.
- Freeze leftovers for up to 3 months; refrigerate for up to 4 days—reheat gently on the stove or microwave.
Final Thoughts
This Poblano White Chicken Chili brings a perfect blend of creamy texture, smoky poblano flavor, and hearty beans—made simple in the slow cooker. It’s ideal for busy weeknights, cozy weekends, or casual gatherings.
