Ingredients:
1 tbsp olive oil
1 medium onion, diced
2 poblano peppers, diced
2 cloves garlic, minced
3 cups cooked chicken, shredded
2 cups chicken broth
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (4 oz) diced green chilies
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
1 cup half-and-half or heavy cream
½ cup sour cream
Fresh cilantro, chopped for garnish
Instructions:
Preparation: Heat olive oil in a large pot over medium heat. Add the diced onion and poblano peppers and sauté until softened, about 5-7 minutes. Add garlic and cook for an additional 1 minute, until fragrant.
Cooking: Stir in the shredded chicken, chicken broth, white beans, black beans, and diced green chilies. Season with cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
Final Touches: Stir in the half-and-half (or heavy cream) and sour cream, cooking for an additional 5 minutes until the soup is heated through. Taste and adjust seasoning if necessary.
Serving: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with your favorite chili toppings, such as shredded cheese or avocado slices.
Why You’ll Love It:
This Poblano Chicken Chili strikes the perfect balance between creamy and spicy. The poblano peppers add a smoky depth, while the creamy base keeps everything mellow. It’s hearty, full of protein, and just the right level of spiciness. Whether you’re serving it for a weeknight dinner or a gathering, it’s sure to be a crowd-pleaser!
Poblano Chicken Chili
