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Roasted Poblano Chicken Chili - Creamy, Flavorful Recipe

Roasted Poblano Chicken Chili – Creamy, Flavorful Recipe


Description

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!


Ingredients

Scale

 

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.


Instructions

 

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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!

Notes

 

  • 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.