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Poblano White Chicken Chili

Poblano White Chicken Chili

With this hearty Poblano White Chicken Chili recipe, your kitchen will transform into a haven of smoky, comforting aromas that welcome everyone to the table.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale

1 tablespoon olive oil

1 small white onion, peeled and diced

2 large poblano peppers, cored and diced

4 cloves garlic, minced

8 cups chicken stock

1 tablespoon ground cumin

1 teaspoon chili powder

3 (15-ounce) cans white or pinto beans, rinsed and drained

3 cups (about 1 pound) diced or shredded cooked chicken

Fine sea salt and freshly-cracked black pepper

Toppings: chopped cilantro, diced avocado, diced red or green onions, fresh lime wedges, shredded cheese, sliced jalapeños, sour cream, tortilla strips

Instructions

  • Sauté the Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add onion and poblano peppers. Cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more until fragrant.

  • Build the Base: Pour in chicken stock, cumin, and chili powder. Stir well to combine, then bring the mixture to a gentle simmer.

  • Blend the Beans: Ladle out 1 cup of the hot soup and transfer it to a blender. Add 1 can of beans. Purée until smooth. This creamy base will thicken the chili naturally.

  • Add the Remaining Ingredients: Stir the bean purée back into the soup. Add shredded chicken and the other 2 cans of beans. Stir well and cook for 5–7 minutes, allowing the flavors to blend.

  • Season the Chili: Taste the soup and season generously with salt and black pepper. Adjust spices if you prefer more heat.

  • Serve Warm: Ladle chili into bowls. Add your favorite toppings such as cheese, avocado, cilantro, or lime wedges. Enjoy every bite!

  • Author: Sanji
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes