Creamy White Chicken Chili with Poblano Peppers Bliss
This creamy white chicken chili with poblano peppers is a comforting dish perfect for chilly evenings.
Equipment
- - Large pot
Ingredients
For the Base
- 1 tbsp Ground Cumin Adds earthy depth; freshly ground preferred for enhanced flavor.
- 3 cloves Garlic Infuses the chili with aromatic richness; use fresh, minced for best results.
- 1 tsp Black Pepper Enhances overall flavor; freshly cracked recommended.
- 4 cups Chicken Stock Forms the savory base of the chili; opt for low-sodium for better control over salt levels.
- 1 medium White Onion Provides sweetness and an aromatic base; diced into 1/4-inch pieces.
- 2 tbsp Chili Powder Adds warmth and flavor; adjustment may be needed depending on personal taste.
- 2 tbsp Olive Oil Used for sautéing; can substitute with canola or other neutral oils.
For the Protein & Veggies
- 3 cups Cooked Chicken Main protein source; can be shredded rotisserie, poached, or leftover.
- 2 medium Poblano Peppers Key ingredient for smokiness; must be roasted, peeled, and diced into 1-inch pieces.
- 3 cans White Beans Adds heartiness; drained and rinsed.
For Seasoning
- to taste Fine Sea Salt Adjust depending on the sodium content of your stock.
Optional Toppings
- Tortilla Strips Adds crunch and texture.
- Diced Avocado Adds creaminess and healthy fats.
- Fresh Cilantro Provides brightness and freshness.
- Grated Cheese Like sharp cheddar, for a rich finish.
- Fresh Lime Wedges For flavor enhancement; a squeeze adds a delightful zing.
- Sliced Jalapeños For those who enjoy a little heat.
- Diced Red Onions For a mild crunch; great for layering flavors.
- Sour Cream Adds a creamy element that balances the heat.
Instructions
How to Make White Chicken Chili with Poblano Peppers
- Roast the Peppers: Start by roasting the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Once cooled, peel, seed, and cube them into 1-inch chunks.
- Prepare Aromatics: Dice the white onion and mince the garlic cloves. It’s essential to have these ingredients ready to add depth and fragrance to your chili.
- Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add the diced onion and roasted poblano; cook for about 5 minutes until the onion becomes translucent and soft.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes, allowing the garlic to become fragrant and flavorful without burning.
- Combine Ingredients: Pour in the chicken stock, followed by the ground cumin and chili powder. Bring the mixture to a gentle simmer, letting those flavors meld beautifully.
- Create a Creamy Base: Blend 1 cup of the chili mixture with 1 can of white beans until smooth. This will give your chili that delightful creamy texture without being too thick. Return this blended mix to the pot.
- Mix in the Chicken and Beans: Stir in the cooked chicken and the remaining two cans of white beans. Let everything simmer for about 5 minutes until heated through, stirring occasionally.
- Season to Taste: Taste your chili and season it with fine sea salt and freshly cracked black pepper to your liking. Adjust as needed based on the flavor of your chicken stock.
- Serve and Enjoy: Ladle the chili into bowls and top with your choice of optional toppings, such as tortilla strips, diced avocado, or fresh cilantro for added flavor and texture.
Notes
This white chicken chili with poblano peppers is sure to become a treasured recipe in your home!