White Chicken Chili

Soup season isn’t over just yet. March is quickly approaching, but there is still time to make this comforting bowl of chicken chili. Full of roasted poblanos, white beans, corn and tender chicken. Even better if you top it with shredded cheese, sour cream and avocado! The only thing missing here is some warm cornbread to go along side. I am a huge fan of chicken chili, but usually forget about it and opt for its meatier cousin, beef chili. They both have their own pros and cons but they both warm you up on a cold day and are really comfort in a bowl for me. For me, I prefer chicken chili when I am wanting something comforting, but a bit on the lighter/fresher side. It will fill you up, but doesn’t leave you with that heaviness like beef chili can. I also love the poblanos in this dish because they give it a nice smoky flavor without too much heat! This pot is perfect for a slow Sunday at home or when you are hosting people for dinner. It requires minimal effort. Prep a bunch of fun toppings for a topping bar – cilantro, avocados, cheese, etc – and let people get creative with their bowl of chili!

2 Chicken Breasts
2 Poblano Peppers
1 Yellow Onion, Diced
2 Tbsp Minced Garlic
6 Cups Chicken Stock
4 oz Green Chiles
2 15oz Cans Great Northern Beans
2 Cups Corn (I used the roasted frozen bag from Trader Joe’s)
1 Tbsp Onion Powder
1.5 Tbsp Garlic Powder
2 Tbsp Cumin
1 Tsp Chili Powder
1/2 Tsp Cayenne Pepper
Salt + Pepper, To Taste
1 Tbsp Olive Oil
Optional for Topping: Shredded Cheese, Sour Cream, Avocado, Jalapenos, Cilantro, Tortilla Chips

Serves: 6-8
Prep Time: 35 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 15 Minutes

To Make:

Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with foil.
Seed the poblano and cut in to quarters. Transfer the poblano to the baking sheet and place in the oven to roast for 30-35 minutes until the poblano starts to char.
Remove the poblano from the oven and allow to cool for a few minutes, then dice and set aside.
Heat a large pot, or dutch oven, over medium heat and add in the olive oil. Add the diced onions, season with salt + pepper, and cook for 10 minutes until they start to soften and brown. Add in the minced garlic and cook for another 2 minutes.
Next, add the diced poblano peppers in the pot along with the green chiles and cook for another 3 minutes. Add in the chicken stock and bring to a boil.
Once the chicken stock is simmering, reduce the heat to low, add the onion powder, garlic powder, cumin, chili powder, cayenne, salt + pepper, beans and corn and stir to combine.
Add the chicken breasts, cover the pot, and cook on low for 25-30 minutes until the chicken is tender enough to shred with a fork.
When the chicken is done, remove from the pot, shred with a fork, then return the chicken to the pot.
Time to serve – add 1-2 cups of chili per bowl and top with cheese, sour cream, avocado, cilantro, and tortilla chips if using. Serve and enjoy!