Poblano White Chicken Chili
This mild but seasoned poblano pepper chili is loaded with flavor and filling thanks to chunky rotisserie chicken, white beans and a creamy chicken broth base!
Ingredients
- 1 yellow onion diced
- 2 poblano peppers seeded and diced
- 1 jalapeño seeded and diced
- 1/2 cup salsa verde
- 1 package chili seasoning mild, medium or hot
- 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 4 cloves garlic minced
- 1 cans Great Northern beans drained and rinsed
- 1 can chili pinto beans do not rinse!
- 6 cups low sodium chicken broth
- 2 cups shredded rotisserie chicken breast about 1 1/2-2 breasts
- 4 oz. cream cheese
- 1/4 cup chopped fresh cilantro leaves only
- 1 tbsp. avocado or olive oil
optional toppings
- shredded cheese, avocado slices, sliced jalapeño, corn chips or tortilla chips
Instructions
- In a large pot or dutch oven, heat 1 tbsp. oil then add diced onion and poblano pepper. Sauté until soft, about 4-5 minutes.
- Add in garlic and minced jalapeño. Cook another 1-2 minutes.
- Add in salsa verde, chili seasoning packet and chicken broth. Bring to a boil then lower heat to simmer.
- Stir in beans, shredded rotisserie chicken, salt and pepper. Cover and simmer for 10 minutes.
- Stir in cream cheese and cilantro leaves, stirring to until creamy and combined. Use ladle to divide into bowls. Top with toppings and serve!
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