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Poblano Chicken Chili

A cozy and flavorful chili made with roasted poblano peppers and rotisserie chicken, perfect for a spicy dinner pick-me-up.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 big poblano peppers, chopped Taste these before you use 'em, they range from mild to wow.
  • 1 each rotisserie chicken Makes life easy, or use cooked and shredded chicken.
  • 1 medium onion, diced
  • 3 cloves garlic, minced Don’t skimp on flavor.
  • 1 can white beans, drained and rinsed Cannellini or substitute as needed.
  • 1 small can green chiles
  • 4 cups chicken broth Homemade or store-bought—no judgment.
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • 1 to taste salt
  • 1 to taste black pepper
  • 1 each lime, juiced Brightens up the whole pot.
  • ½ cup heavy cream or sour cream For creaminess—totally optional.

Method
 

Preparation
  1. Roast poblano peppers under your oven broiler until blackened. Peel off the skin and chop the flesh.
  2. In a large pot, sweat the diced onion and minced garlic on low heat until they become translucent and fragrant.
  3. Add chopped poblano peppers, cooked rotisserie chicken, rinsed white beans, green chiles, and chicken broth to the pot.
  4. Stir in cumin, smoked paprika, oregano, salt, and black pepper.
  5. Bring the mixture to a simmer and let cook for about 20 minutes to meld flavors.
  6. After cooking, remove from heat and stir in lime juice and heavy cream or sour cream, if using.
  7. Let the chili sit for 15 minutes before serving to let flavors settle in.

Notes

Add fresh cilantro or corn for extra flavor. For variations, use coconut milk instead of heavy cream for a dairy-free option or substitute beans as needed.