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White Chicken Chili with Fire Roasted Poblano Peppers

White Chicken Chili {with Fire Roasted Poblano Peppers}

Libby with Lemony Thyme
This White Chicken Chili {with Fire Roasted Poblano Peppers} is quick & easy, figure friendly, and a dish the whole family with enjoy!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 3 cups cooked chicken shredded (1-2 boneless, skinless chicken breasts)
  • 1 quart chicken broth
  • 2 poblano peppers fire roasted, skins & seeds removed, chopped
  • 1 onion diced
  • 1 tsp. olive oil
  • 1/2 cup fresh or frozen corn kernels
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. ground oregano
  • cayenne to taste
  • 1 can white beans rinsed & drained
  • fresh cilantro
  • avocado
  • sour cream


  • Shred or dice cooked chicken. Reserve.
  • Char poblano peppers over open flame or under broiler until blackened on all sides. Place in bowl and cover with plastic wrap. Allow to steam for about 10 minutes. Run peppers under cool water rinsing away blackened skin. Remove stem and seeds. Dice.
  • Cook diced onion and poblano pepper in olive oil until tender. Add cooked chicken, broth, corn and seasonings. Bring to gentle simmer until heated through. Adjust salt & pepper to taste.
  • Serve with diced avocado, fresh cilantro and sour cream.


1/4th recipe (about 1 1/2 cups) = 5 WW Pts+