Creamy Poblano Chicken Chili

Creamy Poblano Chicken Chili is a heartwarming dish that combines the rich, smoky flavors of roasted poblano peppers with tender chicken and hearty beans. It’s a delightful blend of spices and textures that makes for a comforting meal, whether on a chilly evening or a cozy family gathering. This recipe offers a deliciously creamy texture that perfectly complements the natural sweetness of the peppers and corn, creating a vibrant dish that both nourishes and satisfies.

Why Make This Recipe

There are many reasons to try Creamy Poblano Chicken Chili. First, it is a perfect recipe for anyone who loves bold flavors. The roasted poblanos bring a slight spiciness that warms up the dish without overpowering the palate. Second, this chili is incredibly versatile; you can enjoy it on its own, or pair it with tortilla chips, sour cream, and fresh lime for extra zest.

Additionally, this dish is a great way to use freshly harvested corn and peppers, making it a fantastic choice for summer meals. It’s also a crowd-pleaser; family and friends will appreciate the creamy texture and rich flavor, making it an excellent option for gatherings or potlucks.

How to Make Creamy Poblano Chicken Chili

Making Creamy Poblano Chicken Chili is a straightforward process that mainly involves roasting, sautéing, simmering, and enjoying. Follow these simple steps to create a delicious and comforting bowl of chili.

Ingredients:

• 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)

Directions:

1. Prepare the Beans: Pre-soak the dried beans for at least one hour before cooking. Strain the beans when ready to use.

2. 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.

3. Season and Cook the Chicken: Pat the chicken thighs dry and season both sides with smoked paprika, oregano, onion powder, garlic salt, and dried parsley. 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.

4. 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.

5. 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.

6. 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.

7. 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.

How to Serve Creamy Poblano Chicken Chili

Creamy Poblano Chicken Chili can be served in a bowl and garnished with chopped green onions and cilantro for added freshness. For a delightful crunch, offer tortilla chips on the side for dipping. You can also accompany the dish with a dollop of sour cream and a squeeze of fresh lime juice to enhance the flavors. If you enjoy a bit more heat, sliced jalapeños can add a spicy kick.

How to Store Creamy Poblano Chicken Chili

To store any leftover Creamy Poblano Chicken Chili, allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. If you’d like to keep it longer, this chili freezes well; just make sure to store it in a freezer-safe container. It can be kept frozen for up to 3 months. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave.

Tips to Make Creamy Poblano Chicken Chili

• Customize the Spice: Adjust the heat by controlling the number of seeds you leave in the poblano peppers or by adding more or fewer jalapeños.
• Use Fresh Ingredients: Whenever possible, use fresh, vibrant ingredients for the best flavors—especially when it comes to the corn and tomatillos.
• Cooking Method: If you prefer a quicker version, consider using pre-cooked shredded chicken and canned beans. This can reduce the cooking time significantly.
• Serve with Add-ons: Don’t hesitate to offer additional toppings like avocado, cheese, or hot sauce to allow everyone to customize their bowls.

Variations

For those looking to adapt the recipe, consider substituting the chicken thighs for turkey or even a vegetarian option like quinoa or lentils. You can also swap out tomatillos for tomatoes if they are not available, and add beans of your choice—black beans or kidney beans work well, too.

FAQs

1. Can I use canned beans instead of dried beans?
Yes, canned beans can be used for a quicker recipe. Just make sure to drain and rinse them before adding them to the pot.

2. How can I make this chili spicier?
To add more heat, keep the seeds in the poblano peppers, add chopped jalapeños, or include a dash of cayenne pepper.

3. What should I serve with Creamy Poblano Chicken Chili?
This chili pairs well with tortilla chips, fresh bread, or a simple green salad. You can also enjoy it with a side of rice.

4. Can I make this in advance?
Absolutely! Creamy Poblano Chicken Chili tastes even better the next day, so feel free to make it ahead of time and reheat when you’re ready to serve.