Description
This Creamy Poblano Chicken Chili is a comforting and flavorful dish featuring roasted poblano peppers, shredded chicken, white beans, and a creamy blend of cream cheese and sour cream. Perfect for a hearty weeknight meal, it offers a delightful balance of smoky, spicy, and creamy elements.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups chicken broth
- 1/2 cup frozen or canned corn (optional)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Lime wedges for serving
Instructions
- Roast Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Let them cool in a covered bowl or a sealed bag to loosen the skin, then peel off the skin, remove the seeds, and dice the peppers.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds to release the aroma.
- Add Spices and Poblano: Stir in the diced poblano peppers, ground cumin, chili powder, salt, and pepper. Cook for 1-2 minutes to toast the spices and blend the flavors.
- Combine Main Ingredients: Add the shredded chicken, white beans, corn if using, and chicken broth to the pot. Bring the mixture to a simmer and cook for 10-15 minutes to meld the flavors.
- Add Cream Cheese and Sour Cream: Reduce heat to low. Stir in the softened cream cheese until fully melted and incorporated. Then add the sour cream and chopped cilantro, stirring until the chili is creamy and smooth.
- Final Simmer and Season: Let the chili simmer gently for 5 more minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the chili hot, garnished with extra fresh cilantro and lime wedges for squeezing over the top.
Notes
- Roasting the poblano peppers adds a smoky depth of flavor; if you don’t have a broiler or flame, you can roast them on a grill or in a hot oven.
- Leftover chili keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- For a spicier version, you can keep some seeds from the poblanos or add a diced jalapeño.
- If dairy is a concern, substitute cream cheese and sour cream with plain Greek yogurt or a vegan alternative.
- This chili pairs well with warm tortillas or crusty bread for a satisfying meal.
