March 20, 2023

White Bean Chicken Poblano Chili

A one-pot wonder – a hearty twist on classic Chicken Chili, packed with extra goodness. Easy to make, downright delicious! No regrets here – hearty, healthy comfort that's so good, you'll wish for leftovers. Prep ahead for a fuss-free evening with this wholesome dish!

Ingredients

 2 lbs chicken thighs (boneless, skinless)
 2 tbsp extra-virgin olive oil
 2 cups white or yellow onion, chopped
 2 poblano peppers, seeded and chopped
 1 tbsp garlic, minced
 1 tbsp chili powder
 1 ½ tsp ground coriander
 1 ½ tsp ground cumin
 1 can mild diced green chilis (4 oz)
 4 cups chicken broth, low-sodium
 3 tbsp fine cornmeal
 2 cans white beans (such as northern, navy or cannelloni) rinsed and drained
 sliced avocado, sour cream, cilantro sprigs, lime wedges for garnish

Directions

1

Season the chicken on both sides with a little salt. Heat oil in a large pot over medium-high heat until it's hot. Sear chicken in batches, turning over once, until golden, 7 to 8 minutes. Transfer the chicken to a plate.

2

Reduce heat to medium and add in the poblanos and onions. Cook until softened about 3-5 minutes, stirring occasionally. Stir in garlic, chili powder, coriander, cumin and cook for about 1 minute longer. Stir in the canned chiles. Add the chicken back to the pot along with broth and juices and stir. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until the chicken is cooked through, about 15 minutes.

        

3

Remove chicken to a plate and shred into bite-size pieces. In a small bowl or measuring cup, whisk together cornmeal with about 1 cup of the hot cooking liquid from the pot. Return cornmeal mixture to the pot, along with the beans, and simmer for 5 minutes. Stir in chicken until heated through. Taste and add an extra pinch or two of salt, if more is needed.

4

Serve in bowls and top with garnishes (avocado, sour cream, cilantro, lime).

White Bean Chicken Poblano Chili

White Bean Chicken Poblano Chili

Category, , , , DifficultyIntermediateYields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

 2 lbs chicken thighs (boneless, skinless)
 2 tbsp extra-virgin olive oil
 2 cups white or yellow onion, chopped
 2 poblano peppers, seeded and chopped
 1 tbsp garlic, minced
 1 tbsp chili powder
 1 ½ tsp ground coriander
 1 ½ tsp ground cumin
 1 can mild diced green chilis (4 oz)
 4 cups chicken broth, low-sodium
 3 tbsp fine cornmeal
 2 cans white beans (such as northern, navy or cannelloni) rinsed and drained
 sliced avocado, sour cream, cilantro sprigs, lime wedges for garnish

Steps

1

Season the chicken on both sides with a little salt. Heat oil in a large pot over medium-high heat until it's hot. Sear chicken in batches, turning over once, until golden, 7 to 8 minutes. Transfer the chicken to a plate.

2

Reduce heat to medium and add in the poblanos and onions. Cook until softened about 3-5 minutes, stirring occasionally. Stir in garlic, chili powder, coriander, cumin and cook for about 1 minute longer. Stir in the canned chiles. Add the chicken back to the pot along with broth and juices and stir. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until the chicken is cooked through, about 15 minutes.

        

3

Remove chicken to a plate and shred into bite-size pieces. In a small bowl or measuring cup, whisk together cornmeal with about 1 cup of the hot cooking liquid from the pot. Return cornmeal mixture to the pot, along with the beans, and simmer for 5 minutes. Stir in chicken until heated through. Taste and add an extra pinch or two of salt, if more is needed.

4

Serve in bowls and top with garnishes (avocado, sour cream, cilantro, lime).

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