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Creamy Poblano Chicken Chili Recipe – Best Comfort Dish

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The smoky aroma of roasted poblano peppers mingling with tender chunks of chicken in a rich, creamy broth is like a warm hug on a cold day. This recipe is everything you need to satisfy your cravings for comfort food.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
  • 3 medium-sized poblano peppers, roasted and peeled
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups low sodium chicken broth
  • 1 cup heavy cream (substitute with coconut cream for dairy-free)
  • 4 oz cream cheese, softened
  • 1 can cannellini or white beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp oregano
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Optional toppings: Fresh cilantro, shredded cheese, sour cream, diced avocado, tortilla chips

Instructions

  1. Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 20 minutes, flipping halfway through, until the skin is blistered and blackened. Remove from the oven and place in a bowl covered with plastic wrap for 10 minutes. Peel off the skins, remove seeds, and set aside.
  2. Season the cubed chicken with salt, pepper, and half the cumin and smoked paprika. Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned, about 5-7 minutes. Remove and set aside.
  3. In the same pot, add the remaining olive oil and sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Puree the roasted poblano peppers in a blender or food processor with a splash of chicken broth until smooth.
  5. Add the pureed poblanos, remaining chicken broth, cooked chicken, beans, corn, and spices to the pot. Stir to combine.
  6. Bring the chili to a gentle boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
  7. Lower the heat to medium-low and stir in the heavy cream and softened cream cheese until fully incorporated. Stir well to avoid lumps.
  8. Taste the chili and adjust the salt, pepper, and spices to your liking.
  9. Serve hot with your favorite toppings like chopped cilantro, shredded cheese, or tortilla chips.

Notes

[‘Roast poblano peppers properly to enhance smoky flavor.’, ‘Prep ahead by roasting peppers and cubing chicken the night before.’, ‘Add cream cheese and heavy cream at the end to prevent curdling.’, ‘Adjust spice levels to your preference.’, ‘Fresh ingredients like corn and ripe poblanos elevate the flavor.’]

Nutrition

Keywords: Creamy chili, Poblano chicken chili, Comfort food, Mexican chili, Protein-packed chili

Find it online: https://blingbite.com/creamy-poblano-chicken-chili-recipe-best-comfort-dish/