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chicken poblanoc hili in a white bowl with a dollop of sour cream on a wooden surface

Chicken Poblano Chili

  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Soups & Stews, Mains
  • Method: Stovetop
  • Cuisine: American


This 20-minute Chicken Poblano Chili is packed with spicy poblanos, hearty white beans, and tender rotisserie chicken for a tasty and easy weeknight meal.



  • 2 tbsp garlic oil (may sub 2 tbsp olive or avocado oil + 2 minced garlic cloves)
  • 1 1/2 cups poblano peppers, chopped
  • 1 cup green onions, chopped (may sub 1 cup finely diced white onion)
  • 4 cups chicken broth
  • 2 (15 oz) cans Great Northern Beans (or similar white beans)
  • 1 lime, zest and juice
  • 1 tbsp ground cumin
  • 2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 rotisserie chicken, deboned and shredded – OR – 2 lbs chicken, cooked and shredded
  • optional: sour cream or shredded cheese to top


  1. In a large soup pot or dutch oven, heat the garlic oil over medium high heat. Add the poblano peppers and green onions and cook until slightly tender, stirring often with a wooden spoon or spatula, about 2-3 minutes.
  2. Add chicken broth, white beans, lime zest and juice, cumin, salt, and pepper, stirring to combine. Allow to come to a simmer for 5 minutes, stirring occasionally.
  3. Add shredded chicken and cook for and additional 2-3 minutes to warm.
  4. Serve warm with optional sour cream or shdredded cheese on top.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/6th of recipe
  • Calories: 491
  • Sugar: 3 g
  • Sodium: 2156 mg
  • Fat: 25 g
  • Saturated Fat: 7 g
  • Carbohydrates: 29 g
  • Fiber: 8 g
  • Protein: 36 g
  • Cholesterol: 107 mg