Chicken chili with poblanos
1
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 large, chopped
Poblano pepper
4 medium, chopped
Serrano chili pepper
2 item(s), seeded and minced
Garlic
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
Cilantro
½ cup(s), fresh, chopped
Instructions
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)
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