Creamy White Chicken Chili with Poblano Peppers Delight
This Creamy White Chicken Chili with Poblano Peppers offers a comforting warmth, perfect for chilly evenings.
Equipment
- - Large pot
Ingredients
For the Broth
- 6 cups Chicken Stock Low-sodium recommended
For the Chili Base
- 3 cups Cooked Chicken Shredded, rotisserie chicken can be used
- 2 large Poblano Peppers Roasted, peeled, and diced
- 3 cans White Beans Drained and rinsed
- 1 tbsp Olive Oil For sautéing
- 1 small White Onion Diced
- 4 cloves Garlic Minced
For Seasoning
- 1 tbsp Ground Cumin Freshly ground preferred
- 1 tsp Chili Powder Adjust to taste
- to taste Fine Sea Salt
- to taste Freshly Cracked Black Pepper
Instructions
Preparation Steps
- Start by roasting the poblano peppers over an open flame or in the oven until charred and soft. Once cooled, peel off the skins, deseed, and dice them.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and roasted poblano peppers, cooking for about 5 minutes until the onion is translucent and fragrant.
- Stir in the minced garlic and cook for another 1-2 minutes until it becomes aromatic, but be careful not to let it burn!
- Pour in the chicken stock and sprinkle in the ground cumin and chili powder. Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully together.
- Take 1 cup of the chili mixture and blend it with 1 can of the white beans until smooth. Return this creamy mixture back to the pot.
- Add the remaining two cans of white beans and the shredded cooked chicken into the pot. Simmer gently for about 5 minutes to heat everything through.
- Taste the chili and adjust the salt and pepper to your liking. Once satisfied, ladle the chili into bowls and top as desired!
Notes
Optional: Garnish with fresh cilantro or a dollop of sour cream for an extra touch of creaminess.