This Poblano Chicken Chili is a warm and hearty dish, perfect for chilly nights. Made with tender chicken and smoky poblano peppers, it’s full of flavor!
Don’t be surprised if your kitchen smells amazing while it cooks! I love serving this chili with some crunchy tortilla chips on the side. It’s a big hit with family and friends!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for a leaner option or thighs for more flavor. If you need a faster route, shredded rotisserie chicken can save you time and work.
Poblano Peppers: These peppers add great flavor to the chili. If you can’t find them, you can use green bell peppers or even jalapeños if you like a little heat. Just remember, substitute based on your spice tolerance!
Beans: I used white beans, but kidney beans or black beans work too. If you’re looking for a bean-free option, you could leave them out and add more chicken or veggies instead.
Cheese: Monterey Jack is creamy and melts well, but feel free to swap it for Cheddar or Pepper Jack for a different flavor profile. Less is more if you want to cut calories, so don’t feel pressured to load on the cheese!
How Do I Roast Poblano Peppers Correctly?
Roasting poblano peppers is key to unlocking their smoky flavor. Here’s a simple method:
- Preheat your broiler or grill to high.
- Place the peppers on a baking sheet (if using a broiler) or right on the grill.
- Roast, turning occasionally until the skin is charred and blistered (about 10-15 minutes).
- Once done, place them in a bowl and cover with plastic wrap for about 10 minutes. This steams them and makes peeling easier.
- Peel off the blackened skin and remove seeds before chopping them up.
This method ensures the best flavor in your chili! Enjoy the cooking process as much as the eating!
How to Make Poblano Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs
- 4 poblano peppers, roasted, peeled, and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans or kidney beans, drained and rinsed
- 1 cup chicken broth
- 1 cup green salsa or salsa verde
- 1 cup shredded Monterey Jack or Mexican blend cheese (plus extra for topping)
- 1/2 cup sour cream (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
How Much Time Will You Need?
This scrumptious Poblano Chicken Chili takes about 15 minutes to prepare and about 30 minutes to cook. In total, you’re looking at around 45 minutes from start to finish. It’s perfect for a quick weeknight dinner or a cozy meal on the weekend!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Start by roasting the poblanos. You can do this under a broiler or on a grill. Keep them on heat until the skin is blackened on all sides. Once done, pop them into a sealed bowl or plastic bag for about 10 minutes. This step helps the skin come off easily. After steaming, peel off the skin, remove the seeds, and chop the peppers.
2. Sauté the Aromatics:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes or until it becomes soft and translucent. Then, stir in the minced garlic, ground cumin, chili powder, and dried oregano. Cook for 1 more minute, letting those delicious smells fill your kitchen!
3. Cook the Chicken:
Next, place the whole chicken breasts or thighs into the pot. Pour in the chicken broth and green salsa. Bring everything to a simmer, cover the pot, and let it cook for about 20 minutes or until the chicken is fully cooked.
4. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and shred it using two forks. Don’t worry if it looks a little messy—it’s all going to mix together in the chili!
5. Combine Ingredients:
Return the shredded chicken to the pot. Add in the roasted poblano peppers and the rinsed beans. Stir in the shredded cheese until it’s melty and fully incorporated. This will make the chili creamy and delicious!
6. Season and Simmer:
Now, season with salt and pepper to taste. If you’re feeling indulgent, you can mix in the sour cream for a richer flavor. Let the chili simmer uncovered for another 5-10 minutes to let all those tasty flavors meld together.
7. Serve and Enjoy:
Your Poblano Chicken Chili is ready to be served! Ladle it into bowls and garnish with fresh cilantro and extra shredded cheese on top. For extra crunch, serve with tortilla chips or warm tortillas on the side.
Enjoy your comforting bowl of smoky Poblano Chicken Chili!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken, just make sure to thaw it first. You can thaw it in the fridge overnight or quickly by placing it in a sealed plastic bag and submerging it in cold water. Pat it dry before adding it to the pot to avoid extra moisture in the chili.
What If I Can’t Find Poblano Peppers?
No problem! If you can’t find poblano peppers, green bell peppers are a great substitute for flavor. If you’d like a spicier kick, feel free to use jalapeños or serrano peppers instead!
Can I Make This Chili Ahead of Time?
Definitely! This chili can be made ahead and stored in the fridge for up to 3 days. Just let it cool down completely before transferring it to an airtight container. Reheat on the stovetop over low heat, adding a splash of broth or water if it thickens too much.
How Do I Store Leftover Chili?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage—just make sure to let it cool completely before placing it in a freezer-safe container. Thaw overnight in the fridge before reheating!