Poblano Chicken Chili
This creamy poblano chicken chili combines fire-roasted poblanos, tender shredded chicken, and white beans in a rich, spiced broth, finished with a partial blend for silky texture and served with crispy cheese taquitos.
This creamy poblano chicken chili combines fire-roasted poblanos, tender shredded chicken, and white beans in a rich, spiced broth, finished with a partial blend for silky texture and served with crispy cheese taquitos.
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In a large pot or Dutch oven over medium heat, add the avocado oil. Add the diced onions, poblano peppers, and corn. Cook for 5-7 minutes until softened and slightly caramelized.
Add the chili powder, cumin, smoked paprika, Mexican oregano, salt, and pepper. Mix well and cook for another 1-2 minutes to toast the spices.
Pour in the chicken stock, hot sauce, and add the drained white beans and reserved corn cobs. Bring to a simmer and let it reduce over medium heat for 10-15 minutes.
Remove and discard the corn cobs. Using an immersion blender, partially blend the mixture to thicken it while still leaving some texture.
Stir in the heavy cream, pulled rotisserie chicken, and shredded Mexican cheese. Continue to cook until the cheese is fully melted and the chili is heated through.
Serve hot, garnished with cotija cheese, fresh cilantro, sliced jalapeños, and a squeeze of lime. Enjoy with crispy cheese taquitos for dipping.
Store in an airtight container in the refrigerator up to 4 days; reheat gently over medium-low heat stirring occasionally. Freeze up to 3 months before adding cream; thaw overnight and reheat before adding cream and cheese in step 5.
immersion blender · large pot or Dutch oven
Yes. Canned roasted poblanos work well; drain them thoroughly and dice as directed. You may need to adjust salt slightly since canned varieties can vary.
Corn cobs infuse subtle corn flavor and body into the broth during the 10-15 minute simmer. They're discarded before blending.
Yes. Prepare through step 4 (before adding cream and chicken), cool, and refrigerate up to 2 days. Reheat gently, then add cream, chicken, and cheese in step 5.
Use half-and-half (slightly thinner result), sour cream (add at the end off heat to prevent curdling), or Mexican crema for a tangier finish.
After partial blending in step 4, the chili should coat a spoon but still have visible chunks. If too thin, simmer uncovered 5-10 minutes longer before adding cream.
