Poblano White Chicken Chili
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(9)
Ingredients
3 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 large poblano peppers, cored and diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 (15-ounce) cans white or pinto beans, rinsed and drained
- 3 cups (about 1 pound) diced or shredded cooked chicken*
- fine sea salt and freshly-cracked black pepper
- toppings: chopped fresh cilantro, diced avocado, diced red or green onions, fresh lime wedges, grated or crumbled cheese, sliced jalapeños, sour cream, tortilla strips
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Preparation
Step 1
Sauté the veggies.
Step 2
Heat oil in a large stockpot over medium-high heat. Add the onion and poblano peppers and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
Step 3
Add the next round of ingredients
Step 4
Add the chicken stock, ground cumin, chili powder and stir to combine.
Step 5
Blend the beans.
Step 6
While the soup is heating, ladle out about 1 cup of the soup and transfer it to a blender.* Add one (rinsed and drained) can of beans to the blender too, then purée until smooth.
Step 7
Add the remaining ingredients
Step 8
Add the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.
Step 9
Season.
Step 10
Taste the soup and season with salt and pepper as needed.
Step 11
Serve.
Step 12
Serve warm, garnished with lots (and lots!) of your favorite toppings.
Step 13
Save recipe for the next time?
