Charred Poblano White Chicken Chili
Prep time
Cook time
Total time
This quick, easy and healthy white chicken chili finds depth in charred poblano peppers and is a delicious way to serve guilt-free comfort food.
Serves: 12-16 servings
  • 1 rotisserie chicken, shredded
  • 1 Tablespoon olive oil
  • 2 boxes (about 8 cups) chicken stock, low sodium
  • 4 (15oz) cans great northern beans, rinsed and drained
  • 1 large poblano pepper, charred (directions below)
  • ½ medium white onion, chopped
  • 1-2 jalapenos, seeded and chopped (optional)
  • 1 can green chilis, chopped
  • ½ cup salsa verde
  • 1 Tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • salt, to taste
  • sour cream, for serving
  • chopped avocado, for serving
  • tortilla chips, for serving
  • cilantro, for serving
To char pepper:
  1. On a gas-stovetop or grill, lay pepper directly on grate over medium flame.
  2. Carefully watch the pepper, and turn with tongs to char every side until black.
  3. Allow to cool, then peel blackened skin from pepper.
  4. Once cooled, chop into small pieces.
For soup:
  1. Prepare all ingredients - drain and rinse beans, shred chicken, chop onion and peppers.
  2. In a large soup pan or dutch oven, heat 1 Tbs olive oil over medium heat.
  3. Combine chopped, charred poblano pepper, jalapeno (if using) and onion and heat until onion turns just slightly translucent.
  4. Add remaining ingredients: chicken, chicken stock, beans, green chilis, and spices.
  5. Stir to combine.
  6. Simmer for 30-45 minutes. Taste, and adjust seasoning to fit your liking. Add salt as desired.
  7. Serve with chopped avocado, sour cream, tortilla chips and cilantro.
  8. Enjoy!
Recipe by Lemon Sugar at