White Chicken Poblano Chili
9 Comments Jul 19, 2015
Updated Nov 03, 2023
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Slow Cooker White Chicken Chili is made with white beans and fresh poblano chiles. A great recipe to change up chili night.
I don’t think one can have too many chili recipes up their sleeve. I love to make a different chili recipe every week if I can! Last week we made Pumpkin Chili, and next week I plan to make my V8 Chili.
Table of Contents
How to make White Chicken Poblano Chili.
- Add cream of chicken soup and water to the slow cooker. Stir until smooth.
- Add the poblano pepper, water, onion, oregano, cumin, garlic powder, salt and pepper to the slow cooker.
- Stir in the cannellini beans carefully as they break easily. Add the chicken breast into the chili.
- Place the lid on the slow cooker.
How long do I cook?
Cook on LOW for 8 hours or HIGH for 4 hours.
How do I make this not spicy?
- Use canned MILD diced fire-roasted chiles instead of the poblano pepper
- OR use a green bell pepper.
What do I serve with white chicken chili?
- Shredded Monterey Jack cheese
- Green or white onions
- Cornbread or garlic bread
Other wonderful Slow Cooker Chili Recipes:
- Slow Cooker V8 Chili
- Slow Cooker Vegetarian Chili
- Slow Cooker No Bean Texas Chili
- Slow Cooker Beef Enchilada Chili
- Slow Cooker Venison Chili
- Slow Cooker Chipotle Turkey Chili
- Slow Cooker Steakhouse Chili
- Slow Cooker Copycat Wendy’s Chili
- Slow Cooker Low Carb Beef and Bacon Chili
White Chicken Poblano Chili
White Chicken Poblano Chili is the perfect combination of creamy and spicy.
Ingredients
- 21 oz. cans cream of chicken soup, (two-10.50-oz. cans)
- 3 cups water
- 1/2 cup onion, onion
- 1 poblano pepper, diced (about 1 cup)
- 1/2 tsp. oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/8 tsp. cumin
- 30 oz cannellini beans, (two-15-oz. cans); drained and rinsed
- 1 1/2 lbs. boneless skinless chicken breasts
For Serving
- Monterey Jack cheese, shredded
- green onion, sliced
Instructions
- Add the cream of chicken soup and water to the slow cooker; smoothing out the lumps as much as possible.
- Stir in the onions, poblano peppers, oregano, salt, pepper, garlic powder, and cumin.
- Gently fold in the beans, taking care not to smash them.
- Add the chicken breasts.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- Once done, shred the chicken right in the slow cooker with 2 forks.
- Serve the chili topped with Monterey Jack cheese and green onions.
Nutrition
Calories: 335kcal | Carbohydrates: 32g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 1237mg | Potassium: 524mg | Fiber: 8g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 5mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe? Leave a comment below!
No flavor. Really bland.
I would try this starting with dry beans cooked in pressure cooker
Awesome everything looks so good can’t wait to try some of these out that mac and cheese looks so good
Mine turned out a little more like soup than chili, but no big deal…its still absolutely DELICIOUS!! I will definitely make again!
That looks yummy! It is to hot and humid at the moment to eat chili but it won’t always be! Thanks!
Poblano peppers are just one of the tastiest things in a dish like this! Love love love – btw chili like your recipe is perfect for leftover thanksgiving turkey too. This looks so tasty.
Enjoy camping! I agree, you can never have too many chili recipes. This one looks so delicious!!
We haven’t had chili in a while. This sounds so good, I need to make it.
Sounds delicious and so easy! Enjoy your camping trip and reunion!