Creamy White Chicken Chili with Smoky Poblano Twist
This creamy white chicken chili is filled with tender chicken, smoky poblano peppers, and hearty white beans, making it perfect comfort food.
Equipment
- - Large pot
- bowl
- - Blender
Ingredients
For the Base
- 1 tablespoon ground cumin Add coriander for a different spice profile.
- 4 cloves garlic Use fresh for best flavor.
- 1 teaspoon freshly cracked black pepper Adjust to taste.
- 4 cups chicken stock Opt for low-sodium.
- 1 large white onion Yellow onion or shallots work as substitutes.
- 2 tablespoons chili powder Swap with paprika for less heat.
- 2 tablespoons olive oil Any neutral oil can be used.
For the Main Components
- 3 cups cooked chicken Shredded or diced, rotisserie chicken works well.
- 2 medium poblano peppers For smoky flavor; can substitute with bell peppers.
- 1 teaspoon fine sea salt Add gradually to taste.
- 2 cans white beans Use cannellini or Great Northern beans.
Instructions
Main Steps
- Roast the poblano peppers over an open flame or under the broiler until charred, about 10-12 minutes.
- Place the charred peppers in a bowl and cover for 10 minutes to steam, then peel and chop.
- In a large pot, heat olive oil over medium heat. Add the diced onion and roasted poblano peppers, cooking until translucent and caramelized, roughly 5 minutes.
- Stir in the minced garlic, cooking for about 1-2 minutes until fragrant.
- Pour in the chicken stock and add the ground cumin and chili powder. Bring to a gentle simmer and allow flavors to meld for about 10 minutes.
- Blend 1 cup of the soup mixture with one can of white beans until smooth. Return this creamy mixture back to the pot.
- Add the cooked chicken and remaining beans to the pot. Stir well and let it simmer for another 5 minutes.
- Taste and season with fine sea salt and freshly cracked black pepper as needed.
- Ladle the chili into bowls and garnish with lime wedges or preferred toppings.
Notes
Serve with warm cornbread or tortilla chips for added crunch.