Chicken Chili with Poblanos (Everyday Delicious)

Total Time
50 min
20 min
30 min


olive oil

1 Tbsp

uncooked onion(s)

1 large, chopped

poblano chile

4 medium, chopped

serrano chile(s)

2 item(s), seeded and minced

garlic clove(s)

1 medium 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)


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.

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