Description
A rich and creamy poblano chicken chili that combines smoky roasted poblanos, tender shredded chicken, white beans, and a smooth blend of cream cheese and sour cream for a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Produce
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and diced
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Lime wedges for serving
Proteins
- 3 cups cooked, shredded chicken (rotisserie works great)
Canned and Dry Goods
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups chicken broth
- 1/2 cup frozen or canned corn (optional)
Dairy
- 4 oz cream cheese, softened
- 1/2 cup sour cream
Spices and Oils
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a covered bowl or sealed plastic bag to steam and cool, making it easier to peel off the skin. Once cooled, peel, remove the seeds, and dice the peppers.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Spices and Poblanos: Stir in the diced poblano peppers, ground cumin, chili powder, salt, and pepper. Cook for 1 to 2 minutes to toast the spices and meld the flavors.
- Add Main Ingredients and Simmer: Add the shredded chicken, drained white beans, corn if using, and chicken broth to the pot. Bring the mixture to a simmer and cook for 10 to 15 minutes to allow flavors to combine.
- Make It Creamy: Reduce heat to low. Stir in the softened cream cheese until fully melted and incorporated into the chili. Then add the sour cream and chopped cilantro, stirring until the mixture is smooth and creamy.
- Final Simmer and Seasoning: Let the chili simmer gently for another 5 minutes to thicken slightly and develop flavor. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the creamy poblano chicken chili hot, garnished with extra fresh cilantro and a squeeze of lime juice for brightness.
Notes
- Roasting the poblanos adds a smoky depth to the chili; if unable to roast, canned diced green chilies can be substituted but flavor will differ.
- Using rotisserie chicken is a great time-saving option but any cooked shredded chicken will work.
- For a thicker chili, reduce the chicken broth amount or allow the chili to simmer uncovered for longer.
- The optional corn adds sweetness and texture but can be omitted for a lower-carb version.
- Adjust the spice level by adding more chili powder or including diced jalapeños for heat.
