How To Make Poblano White Chicken Chili
Enjoy delectable bites of tender pinto beans and chicken simmered in a flavorful broth in one bowl with this rich white chicken chili dish!
Serves:
Ingredients
- 1tbspolive oil
- 1small white onion,peeled and diced
- 2large poblano peppers,cored and diced
- 4garlic cloves,minced
- 8cupschicken stock
- 1tbspground cumin
- 1tspchili powder
- 45ozwhite beans,(3 cans), or pinto, rinsed and drained
- 1lbchicken,(3 cups), cooked, diced or shredded
- fine sea salt
- freshly-cracked black pepper
For Toppings:
- fresh cilantro,chopped
- avocado,diced
- onions,(red or green), diced
- fresh lime wedges
- cheese,grated or crumbled
- jalapeños,sliced
- sour cream
- tortilla strips
Instructions
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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 to 2 more minutes, stirring frequently, until fragrant.
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Add the chicken stock, ground cumin, chili powder and stir to combine.
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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.
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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.
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Reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.
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Taste the soup and season with salt and pepper as needed.
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Serve warm, garnished with lots of any favorite toppings.
Nutrition
- Calories: 1550.83kcal
- Fat: 29.61g
- Saturated Fat: 7.69g
- Trans Fat: 0.11g
- Monounsaturated Fat: 12.86g
- Polyunsaturated Fat: 6.38g
- Carbohydrates: 218.56g
- Fiber: 50.90g
- Sugar: 16.85g
- Protein: 109.56g
- Cholesterol: 99.45mg
- Sodium: 2296.54mg
- Calcium: 846.20mg
- Potassium: 6714.88mg
- Iron: 37.40mg
- Vitamin A: 112.67µg
- Vitamin C: 78.40mg
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