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Poblano Chicken Chili Recipe

Poblano Chicken Chili Recipe
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★★★★★

4.9 from 18 reviews

This flavorful Poblano Chicken Chili combines tender chicken, smoky roasted poblano peppers, and a blend of beans in a hearty, spiced broth. Perfect for a comforting meal, it’s topped with fresh garnishes like cilantro, sour cream, cheese, and jalapeños, providing layers of texture and taste.

Ingredients

Scale

For the Chili:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 large poblano peppers, roasted, peeled, and chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

For Garnish:

  • Chopped cilantro
  • Sour cream
  • Shredded cheese
  • Sliced jalapeños
  • Tortilla chips

Instructions

  1. Roast Poblano Peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning halfway through, until the skins are blistered and charred. Remove the peppers and place them in a bowl covered with plastic wrap to steam for 10 minutes. Then, peel off the skins, remove the seeds, and chop the peppers.
  2. Cook Chicken: In a large pot, heat the olive oil over medium heat. Add the bite-sized chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the cooked chicken and set it aside.
  3. Sauté Aromatics: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
  4. Add Ingredients and Simmer: Return the browned chicken to the pot. Add the roasted poblano peppers, diced tomatoes, black beans, kidney beans, and diced green chilies. Pour in the chicken broth. Stir in chili powder, ground cumin, smoked paprika, salt, and pepper to taste. Bring the chili to a boil, then reduce heat to low and let it simmer for 30 minutes, stirring occasionally to blend flavors and thicken the chili.
  5. Serve: Once the chili has thickened and the flavors are fully combined, ladle it into bowls. Garnish with chopped cilantro, sour cream, shredded cheese, and sliced jalapeños. Serve with tortilla chips on the side for extra crunch and enjoyment.

Notes

  • Roasting poblano peppers adds a smoky depth; if you’re short on time, you can substitute with canned roasted poblanos.
  • For a spicier chili, add more jalapeños or a pinch of cayenne pepper.
  • This chili can be made in advance and tastes even better the next day as flavors meld together.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use low sodium chicken broth to control the salt content.

Nutrition

Keywords: Poblano Chicken Chili, Chicken Chili, Roasted Poblano, Spicy Chili, Hearty Chicken Soup, Mexican Chili

Find it online: https://kitchenbyrita.com/poblano-chicken-chili-recipe/