Description
This Creamy Poblano Chicken Chili is the ultimate cozy dinner, packed with flavor and the perfect balance of creaminess and spice. Made with tender chicken thighs, roasted poblanos, and a delicious blend of spices, this chili is a great choice for a fresh family meal. It’s easy to make and perfect for cold weather!
Ingredients
Scale
- 2–2 ½ lbs boneless, skinless chicken thighs
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp onion powder
- 2 tsp garlic salt
- 2 tsp dried parsley
- 5–6 poblano peppers, sliced in half (remove seeds for less spice, leave them for more spice)
- 5 ears of corn (reserve the cobs)
- 8 tbsp extra virgin olive oil (divided into 2 tbsp portions)
- 1 tsp coarse sea salt
- 2 cups diced yellow onion
- 4 cloves garlic (grated)
- 2 cups chopped tomatillos
- ¼ cup flour
- 48 oz chicken broth (divided into 2 cups and the remainder)
- 16 oz dried beans (or canned beans, drained)
- 3 corn cobs from the corn (broken in half)
- 8 oz cream cheese (cubed)
- Chopped green onion
- Chopped cilantro
- Salt and pepper to taste
- Sour cream
- Fresh lime
- Tortilla chips
- Jalapeños (optional)
Instructions
- Prepare the Beans: Pre-soak the dried beans for at least one hour before cooking. Strain the beans when ready to use.
- Roast the Poblano Peppers and Corn: Place the poblano peppers and corn on a baking sheet. Brush both sides with half of the extra virgin olive oil, sprinkle with sea salt, and broil for 10 minutes. Flip the peppers and corn, then broil for another 5 minutes. Remove from the oven and peel any charred skin from the poblanos. Chop the poblanos and cut the corn off the cobs. Set aside, keeping the corn cobs for later.
- Season and Cook the Chicken: Pat the chicken thighs dry and season both sides with the chicken seasoning. In a large Dutch oven, heat the remaining olive oil over medium heat. Once shimmering, add the chicken thighs and cook for 2 minutes on each side. Remove the chicken and set aside on a plate.
- Cook the Vegetables: Add the remaining olive oil to the pot and sauté the onions over medium-low heat for 3 minutes, until softened. Add the grated garlic and chopped poblanos, cooking for another 3 minutes. Add the chopped tomatillos and mix well.
- Make the Chili Base: Stir in the flour and cook for 3 minutes. Add 2 cups of chicken broth and deglaze the pan, scraping up any browned bits from the bottom. Then add the remaining chicken broth and let it simmer for 5 minutes.
- Simmer the Chili: Return the chicken to the pot along with any juices from the plate. Add the beans and 3 corn cobs (not the corn itself). Cover and simmer for 2 ½ hours.
- Shred the Chicken and Final Simmer: Once the beans are soft, remove the chicken and shred or chop it. Discard the corn cobs and stir in the cream cheese until melted and incorporated. Let the chili simmer for an additional 10 minutes to combine the flavors.
Notes
- This chili can be made ahead of time and stored in the fridge for up to 3 days.
- If you prefer a spicier chili, leave the seeds in the poblanos.
- For a thicker chili, add a bit more flour to the base.
- Serve with tortilla chips, sour cream, and fresh lime for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg