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–+ servings
Creamy Poblano Chili

Creamy Poblano Chili

Discover the rich and comforting flavors of Creamy Poblano Chicken Chili, a modern twist on a classic with tender chicken and spicy peppers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 unit 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
  • 1/2 tsp smoked paprika
  • to taste Salt and pepper
  • 1 cup half-and-half or heavy cream
  • 1/2 cup sour cream
  • to taste Fresh cilantro, chopped for garnish

Equipment

  • Large pot
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Can opener
  • Knife and cutting board

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and poblano peppers. Cook until they start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
  2. Stir in the shredded chicken, chicken broth, white beans, black beans, and diced green chilies. Add the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir until combined.
  3. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
  4. Stir in the half-and-half or heavy cream and sour cream. Cook for another 5 minutes, ensuring the chili is heated through.
  5. Ladle the chili into bowls and garnish with freshly chopped cilantro.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

For a lighter version, substitute half-and-half or heavy cream with milk or a non-dairy alternative like almond milk. You can use rotisserie chicken for quick preparation or substitute poblanos with bell peppers if unavailable. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding water or broth if needed to thin. Experiment with toppings like avocado, shredded cheese, Greek yogurt, or lime juice for added flavor.
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