Poblano Chicken Chili
Warm up with this delicious and creamy Poblano Chicken Chili. Packed with tender chicken, smoky poblano peppers, and beans in a rich, flavorful broth, it’s perfect for a cozy night in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 medium onion, diced
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup sour cream
- 1 can (15 oz) white beans, drained and rinsed
- 2 poblano peppers, diced
- 1/2 tsp smoked paprika
- 3 cups cooked chicken, shredded
- 1 cup half-and-half or heavy cream
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil over medium heat in a large pot. Add diced onion and poblano peppers, cooking until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Stir in shredded chicken, chicken broth, white beans, black beans, and diced green chilies. Add ground cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Stir in the half-and-half or heavy cream and sour cream. Cook for another 5 minutes, ensuring the chili is heated through.
- Ladle the chili into bowls and garnish with freshly chopped cilantro.
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg