Chicken chili with poblanos

Chicken chili with poblanos

Points® value
Total Time
50 min
20 min
30 min
Branch out beyond a traditional tomato-based chili and try this comforting broth-based rendition brimming with chicken and white beans. This recipe uses a combination of both mild poblano and spicier serrano chilies for intense flavor and the perfect level of heat. With plenty of cilantro, lime juice, garlic, and spices, this chili has tons of depth. Serve with tortilla chips and a garden salad drizzled with a creamy avocado or salsa ranch yogurt-based dressing. To store leftovers, transfer the chili to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.


Olive oil

1 Tbsp

Uncooked onion

1 large, chopped

Poblano chile pepper

4 medium, chopped

Serrano chile pepper

2 item(s), seeded and minced


1 clove(s), minced

Chili powder

1 Tbsp

Kosher salt

2 tsp

Ground cumin

1½ tsp

Ground coriander

1 tsp

Dried oregano

1 tsp

Reduced sodium chicken broth

3 cup(s)

Uncooked boneless skinless chicken breast

2 pound(s), cut into 1/2-inch pieces

Canned cannellini beans

46½ oz, (white kidney) 3 (15 1/2-ounce cans), rinsed and drained

Fresh lime juice

2 Tbsp


½ cup(s), fresh, chopped


  1. Heat oil in Dutch oven over medium-high heat. Add onion, poblanos, and serranos and cook, stirring often, until softened, about 5 minutes. Add garlic, chili powder, salt, cumin, coriander, and oregano and cook, stirring constantly, until fragrant, 30 seconds.
  2. Add broth, chicken, and beans and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, about 20 minutes. Remove from heat and stir in salsa verde and lime juice. Serve sprinkled with cilantro.
  3. Per serving (1 cup)