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Poblano White Chicken Chili
This triple-pepper chili is loaded with flavor and filling thanks to chunky rotisserie chicken, white beans and creamy coconut milk-and-chicken broth base! Poblano peppers, jalapeños and green chilis combine for mild but delicious heat.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course, Soup
Cuisine
American
Servings
4
large bowls
Ingredients
1x
2x
3x
1
yellow onion
diced
1
poblano pepper
seeded and diced
1
jalapeño
seeded and diced
1
tbs.
chili powder
1
tsp.
kosher salt + black pepper each
4
cloves
garlic
minced
1
4 oz. can
diced green chilis
2
cans
Great Northern Beans
drained and rinsed
4
cups
low sodium chicken broth
1
cup
light coconut milk
juice from 1/2 a lime
2
cups
shredded rotisserie chicken breast
about 1 1/2 breasts
optional toppings
shredded cheese, avocado slices, plain or chili cheese Frito corn chips
Instructions
In a large pot or dutch oven, heat 1 tbsp. olive oil then add diced onion, poblano pepper and jalapeño. Sauté until soft, about 4-5 minutes.
Add in chili powder, salt, pepper and garlic. Cook another 1-2 minutes.
Stir in canned green chilis, rinsed beans, chicken broth, coconut milk and juice from 1/2 lime. Bring to a boil then lower to a simmer.
Add in shredded chicken breasts and cook for another 10-15 minutes. Stir well then divide into bowls. Top with toppings and serve!
Keyword
beans, chicken, chicken broth, chili, coconut milk, green chilis, jalapenos, poblano peppers
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