Creamy Poblano Chicken Chili Recipe Perfect for Cozy Nights

Name: Creamy Poblano Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 poblano peppers; 2 boneless, skinless chicken breasts, cooked and shredded; 4 cups chicken broth; 1 medium onion, diced; 3 cloves garlic, minced; 1 can (4 ounces) diced green chilies; 8 ounces cream cheese, softened; 1/2 cup sour cream; 1 cup corn (fresh, frozen, or canned); 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; Optional toppings: fresh cilantro, sliced jalapeños, shredded cheese, tortilla strips

Posted on October 23, 2025

creamy poblano chicken chili - featured image

The smoky aroma of roasted poblano peppers mingling with the warmth of tender chicken and creamy broth—this is the kind of comfort food you’ll want to cozy up with. Creamy Poblano Chicken Chili is the kind of dish that feels like a warm hug in a bowl, perfect for chilly evenings or when you need a little extra comfort. I stumbled upon this recipe years ago while experimenting with different chili variations and I’ve been refining it ever since. Let me tell you, it’s become a family favorite and a frequent request for dinner guests.

If you’re looking for a twist on traditional chili, this recipe hits all the right notes. It’s hearty without being heavy, creamy without overloading on dairy, and packed with layers of flavor from smoky poblanos, spices, and tender chicken. Trust me, once you try this, it’ll become a regular in your recipe rotation!

Why You’ll Love This Recipe

Rich and Creamy: The creaminess of this chili is absolutely dreamy, thanks to a blend of cream cheese and sour cream. It’s indulgent but not overly heavy.
Smoky Flavor: Roasted poblano peppers give this chili its signature smoky taste, making it stand out from your average chili.
Simple Ingredients: You won’t need to hunt down any exotic ingredients for this recipe. Most are pantry staples, with the unique addition of poblanos.
Quick and Easy: This chili comes together in about 45 minutes, making it perfect for weeknight dinners or last-minute gatherings.
Family-Friendly: Even picky eaters love this recipe. You can adjust the spice level to suit everyone’s taste.
Perfect for Any Occasion: Whether it’s a cozy night in, a potluck, or game day, this chili is a crowd-pleaser.

This Creamy Poblano Chicken Chili isn’t your average chili. The balance of smoky, creamy, and savory flavors makes it an unforgettable dish. It’s the kind of recipe that feels special but is easy enough for any night of the week. You’ll love how comforting and satisfying it is—and so will everyone you share it with!

What Ingredients You Will Need

This recipe uses a combination of fresh and pantry ingredients to create a balanced, flavorful chili that’s both rich and comforting. Here’s what you’ll need:

Poblano peppers: The star of the show! Roast them for a smoky flavor.
Chicken breasts: Boneless, skinless, cooked and shredded (rotisserie chicken works great too).
Chicken broth: Adds depth and helps create the perfect consistency.
Onion: Diced for a savory base.
Garlic: Minced for an aromatic kick.
Green chilies: Canned and diced for a mild heat.
Cream cheese: Softened and stirred in for a luxurious texture.
Sour cream: Adds tang and creaminess.
Corn: Fresh, frozen, or canned (adds sweetness and texture).
Cumin: Ground for a warm, nutty flavor.
Chili powder: For that classic chili kick.
Salt and pepper: To taste.
Optional toppings: Fresh cilantro, sliced jalapeños, shredded cheese, or tortilla strips.

Feel free to swap out ingredients to fit your dietary needs or what you have on hand—this recipe is forgiving and flexible!

Equipment Needed

You don’t need fancy tools to make this Creamy Poblano Chicken Chili, but here’s what will come in handy:

Large pot: A sturdy pot is essential for cooking the chili evenly.
Blender or food processor: To puree the roasted poblanos (if you prefer a smoother texture).
Knife and cutting board: For prepping your veggies and chicken.
Wooden spoon or spatula: Perfect for stirring without scratching your pot.
Tongs: Useful for handling roasted peppers.

If you don’t have a blender, you can finely chop the roasted poblanos instead. A good cast iron pot can also elevate the cooking process, ensuring even heat distribution!

Preparation Method

Roast the poblano peppers: Preheat your oven to 425°F (220°C). Place the peppers on a baking sheet and roast for 20 minutes, flipping halfway, until the skin is blistered and charred. Remove from the oven and let cool, then peel off the skin, remove seeds, and dice.
Cook the onion and garlic: In a large pot over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent. Add the minced garlic and cook for another minute, stirring frequently.
Add the chicken: Stir in the shredded chicken and mix well with the onion and garlic.
Season and simmer: Add the cumin, chili powder, salt, and pepper. Stir to coat the chicken evenly, then pour in the chicken broth and bring to a simmer.
Add the poblanos and green chilies: Stir in the roasted poblanos and canned green chilies. Let simmer for 10 minutes to meld the flavors.
Incorporate the cream cheese: Cut the softened cream cheese into small pieces and slowly stir into the chili until melted and creamy. It helps to stir continuously to avoid clumps.
Add the sour cream and corn: Stir in the sour cream and corn, letting the chili heat through for another 5 minutes.
Adjust seasoning: Taste and add more salt, pepper, or spices if needed.
Serve: Ladle the chili into bowls and top with your favorite toppings like cilantro, shredded cheese, or tortilla strips.

This recipe comes together quickly, but the flavors intensify even more if you let it sit for a few minutes before serving. It’s worth the wait!

Cooking Tips & Techniques

Here are some tips to make sure your Creamy Poblano Chicken Chili turns out perfect:

Roast the peppers properly: Don’t skip this step—it’s key to achieving the smoky flavor that makes this dish special.
Use softened cream cheese: Let it sit at room temperature before adding to the chili to ensure a smooth, creamy texture.
Adjust spice levels: If you love heat, add a pinch of cayenne or some diced jalapeños. For a milder version, reduce the chili powder slightly.
Don’t rush the simmer: Letting the chili simmer helps meld the flavors together beautifully.
Keep stirring: When adding cream cheese, stir continuously for a velvety finish.

Trust me, these little details make all the difference in the final dish!

Variations & Adaptations

This recipe is incredibly versatile. Here are some ideas to adapt it to your taste or dietary needs:

Vegetarian version: Swap the chicken for black beans and chickpeas, and use vegetable broth instead of chicken broth.
Low-carb option: Skip the corn and use cauliflower rice for a lighter alternative.
Extra spicy: Add more chili powder, cayenne pepper, or chopped fresh jalapeños for an added kick.
Dairy-free variation: Replace cream cheese and sour cream with coconut cream or a dairy-free yogurt substitute.
Cheesy twist: Stir in shredded cheddar cheese for an extra cheesy version.

One of my favorite variations is adding a squeeze of fresh lime juice before serving—it really brightens up the flavors!

Serving & Storage Suggestions

Here’s how to make the most out of your Creamy Poblano Chicken Chili:

Serving: Serve hot in bowls with a dollop of sour cream, chopped cilantro, and tortilla strips for crunch. Pair it with warm cornbread or a side of avocado slices.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: This chili freezes beautifully! Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
Flavors improve over time: The smoky, spicy flavors deepen after a day in the fridge, so don’t be afraid to make it ahead!

Nutritional Information & Benefits

Here’s why this chili is not just comforting but also nourishing:

High protein: Thanks to the chicken, this dish is a great source of lean protein.
Rich in vitamins: Poblano peppers are high in vitamin C and antioxidants.
Gluten-free: This recipe is naturally gluten-free, making it safe for those with sensitivities.
Low carb: Perfect for those watching their carb intake—especially if you skip the corn.
Customizable for diets: Easy to adapt for vegetarian or dairy-free needs.

Not only is this chili delicious, but it’s also packed with nutrients that make it as healthy as it is satisfying!

Conclusion

If you’re searching for the ultimate cozy meal, this Creamy Poblano Chicken Chili is it. It’s smoky, creamy, full of flavor, and so easy to make. Whether you’re cooking for your family or preparing a dish for friends, this recipe is sure to impress!

If you do try it, let me know how it turns out in the comments below! Don’t forget to share your own variations—I’m always looking for inspiration.

Grab your ingredients, get your pot ready, and let’s make some magic happen in the kitchen tonight!

FAQs

Can I make this chili ahead of time?

Absolutely! The flavors deepen overnight, making it even more delicious the next day. Just reheat it on the stove or in the microwave before serving.

How do I roast poblano peppers?

Place them on a baking sheet and roast at 425°F (220°C) for about 20 minutes, turning halfway through. Once the skin is blistered and charred, let them cool, peel off the skin, and remove the seeds.

Can I freeze Creamy Poblano Chicken Chili?

Yes! Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.

What are some good toppings for this chili?

Try fresh cilantro, diced jalapeños, shredded cheese, tortilla strips, or a dollop of sour cream for added flavor and texture.

How can I make this chili spicier?

Add more chili powder, a pinch of cayenne, or extra diced jalapeños to increase the heat level to your liking!

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creamy poblano chicken chili recipe