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Welcome to a delightful recipe for Roasted Poblano Chicken Chili! This hearty, creamy chili with a touch of smoky flavor is the perfect comfort food, especially during cold days. Featuring roasted poblano peppers, tender chicken, and creamy beans, this chili recipe will soon become a family favorite. Let’s dive into the magic of creating this cozy dish at home!

Introduction to Roasted Poblano Chicken Chili

Roasted Poblano Chicken Chili brings together a unique blend of smoky, spicy, and creamy flavors. Originating from Mexican cuisine and widely adapted across America, this dish is a fantastic twist on the classic chili. It incorporates poblano peppers, which add a mild heat and richness to the dish, making it ideal for anyone who enjoys a hint of spice without overwhelming heat.

For those who love experimenting with chili recipes, this Roasted Poblano Chicken Chili is a must-try. It’s not only flavorful but also a perfect go-to dish when you want something hearty, easy to prepare, and packed with protein. Whether you’re a fan of traditional chili recipes or looking to explore new variations, this dish offers the best of both worlds.

Ingredients for Roasted Poblano Chicken Chili

To make this delicious Roasted Poblano Chicken Chili, you will need the following ingredients. Feel free to substitute ingredients to accommodate any dietary preferences or restrictions.

Ingredients:

• 2 poblano peppers, roasted and chopped
• 2 tablespoons olive oil
• 1 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup masa harina
• 16 ounces diced cooked chicken (rotisserie chicken works great)
• 1 (32-ounce) box low-sodium chicken broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (8-ounce) package cream cheese, cubed

Optional Garnishes:

• Chopped cilantro
• Shredded pepper jack cheese
• Crushed tortilla chips

Tip: If you are following a vegetarian diet, you can substitute the chicken with plant-based meat alternatives or extra beans for a similar texture and flavor.

How to Make Roasted Poblano Chicken Chili – Step by Step

Ready to create the ultimate Roasted Poblano Chicken Chili at home? Follow these step-by-step instructions for a flawless cooking experience. Let’s break it down into manageable steps to ensure this recipe is easy to follow.

Step1: Roast the Poblano Peppers

Move an oven rack to the top position and preheat your broiler to high. Place the poblano peppers on a baking sheet and broil them for about 10 minutes, turning occasionally until the skin is blistered and charred. Once done, let the peppers cool. Peel off the skin, remove the seeds, and finely chop the peppers.

Tip: To make peeling easier, place the roasted peppers in a sealed bag for a few minutes to steam. This loosens the skin for easier removal.

Step2: Prepare the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onions, roasted poblano peppers, and minced garlic. Sauté for 2-3 minutes, or until the onions are softened and fragrant.

Step3: Add the Seasonings

Next, add ground cumin, dried oregano, kosher salt, black pepper, and masa harina. Stir the mixture continuously for about a minute until it becomes thick and paste-like. This step helps build a rich flavor base for your chili.

Step4: Add Chicken Broth and Chicken

Pour in about a cup of chicken broth, scraping the bottom of the pan to incorporate all the masa harina. Then, add the remaining broth, followed by the diced cooked chicken and kidney beans. Stir the mixture until it’s well combined.

Step5: Simmer the Chili

Bring the chili to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.

Step6: Add Cream Cheese

Finally, remove the pot from heat and add the cubed cream cheese. Stir until the cream cheese melts completely into the chili, creating a creamy texture. Serve hot with your favorite garnishes!

Helpful Tips for Roasted Poblano Chicken Chili

Here are some tips to elevate your Roasted Poblano Chicken Chili:

• Adjust the heat: If you like more spice, you can add diced jalapeños along with the poblanos or increase the amount of black pepper.
• Use fresh masa harina: This ingredient adds an authentic flavor and thickens the chili perfectly. If you can’t find masa harina, you can substitute it with finely ground cornmeal.
• For a smoky flavor: Add a dash of smoked paprika or chipotle powder for an extra layer of flavor.

Cooking Tips for the Best Roasted Poblano Chicken Chili

To achieve the best results, follow these tried-and-tested cooking techniques:

• Roast peppers evenly: Rotate the sheet pan while broiling to ensure all sides of the poblano peppers are roasted evenly.
• Use room temperature cream cheese: This helps it melt more smoothly into the chili without creating lumps.
• Simmer gently: Avoid boiling the chili, as it can cause the cream cheese to break and create an unpleasant texture.

Serving Suggestions for Roasted Poblano Chicken Chili

Pair this Roasted Poblano Chicken Chili with some of these delicious sides and drinks:

• Warm cornbread: A perfect companion to soak up the flavorful chili.
• Crispy tortilla chips: Add some crunch by serving crushed chips as a topping.
• Pepper jack cheese quesadillas: Serve these cheesy delights on the side for a complete meal.
• Refreshing drinks: A cold beer or a citrus-infused sparkling water complements the smoky flavors of the chili.

Nutritional Information for Roasted Poblano Chicken Chili (Per Serving)

• Calories: 450 kcal
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 700mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugars: 5g
• Protein: 25g

Storage and Leftovers for Roasted Poblano Chicken Chili

Roasted Poblano Chicken Chili stores well, making it perfect for meal prep.

Storage:

• Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
• You may need to add a splash of chicken broth if the chili thickens too much during storage.

Frequently Asked Questions (FAQs) for Roasted Poblano Chicken Chili

1. Can I freeze Roasted Poblano Chicken Chili?

Yes! Let the chili cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

2. What can I substitute for masa harina?

If you don’t have masa harina, finely ground cornmeal or crushed tortilla chips can work as a thickener.

3. Is this recipe gluten-free?

Yes! Masa harina is naturally gluten-free. Just ensure your chicken broth and any toppings are gluten-free as well.

4. Can I make this chili in a slow cooker?

Absolutely! After roasting the peppers and sautéing the veggies, transfer everything to a slow cooker and cook on low for 4-6 hours.

Related Recipes for Roasted Poblano Chicken Chili Lovers

If you loved this recipe, check out these other delicious options on Optimal Recipes:

• Sausage Balls Recipe with Red Lobster Mix
• Peanut Butter Ganache

Conclusion

Thanks for joining us on this culinary journey to create Roasted Poblano Chicken Chili! We hope this recipe brings warmth and comfort to your table. Don’t forget to experiment with garnishes and variations to make it your own. We’d love to hear your feedback in the comments, so let us know how your chili turned out!

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