Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.
Everyone makes the classic beef chili, but how about trying this White Chicken Poblano Chili? Inspired from our most recent visit to Costco where we wove our way through the samples. My daughter had one bite and loved it, wanting to take some home. But, of course, I had to tell her that I’ll make it a home. The phrase she is all too familiar with. I knew I had to create a recipe for this cold weather comfort food right away.
This comforting chili starts off with big flavor from browning the chicken thighs in bacon fat then transferring to the oven and roasted for even more depth of flavor. I like to use chicken thighs because they retain moisture, but if you prefer, you can substitute for white meat.
Tips:
Whenever you can – buy dried beans. You not only save money, but I have to believe that they are better for you having not been sitting in the can for months on the shelf. If you’re in a hurry, use rotisserie chicken. Just stir in some of the juices at the bottom of the container.
Serving Suggestions:
- Dollop of sour cream
- Diced avocado
- Crunchy tortilla chips
- Chopped cilantro
Related Recipes:
White Chicken Poblano Chili
Ingredients
- 2 lb skin on chicken thighs
- 1 tbsp bacon fat or vegetable oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 serrano pepper minced
- 1/2 cup corn
- 4 poblano peppers roasted, skin/seeds removed and sliced (can sub canned green chilies)
- 1 lb dried navy beans, soaked overnight or about 4 cans navy beans, drained
- 6 cups good chicken broth I use Better than Bouillon
- 1 1/2 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1 tsp sugar
- 1 can Muir Glen diced tomatoes
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Brown chicken thighs in bacon fat or vegetable oil over medium high heat in your large soup pot. Transfer chicken to sheet pan and finish cooking in the oven at 350 degrees for about 40 minutes or until cooked through.
- Saute onion, serrano pepper and red bell pepper in the same pot with the chicken drippings for 2 minutes.
- Add remaining ingredients and simmer until chicken is cooked, about 45 minutes.
- Removed chicken thighs from oven, remove skin and shred. Add shredded chicken to soup pot OR serve as a topping along with sour cream, avocado, tortilla chips and more fresh cilantro.
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