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Creamy Poblano Chicken Chili

creamy poblano chicken chili - featured image

A smoky, creamy, and hearty chili featuring roasted poblano peppers, tender chicken, and a luxurious broth—perfect for cozy nights.

Ingredients

Scale
  • 4 poblano peppers
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 ounces) diced green chilies
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup corn (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: fresh cilantro, sliced jalapeños, shredded cheese, tortilla strips

Instructions

  1. Preheat oven to 425°F (220°C). Place poblano peppers on a baking sheet and roast for 20 minutes, flipping halfway, until skin is blistered and charred. Let cool, peel off skin, remove seeds, and dice.
  2. In a large pot over medium heat, add a drizzle of olive oil and sauté diced onion until translucent. Add minced garlic and cook for another minute.
  3. Stir in shredded chicken and mix well with onion and garlic.
  4. Add cumin, chili powder, salt, and pepper. Stir to coat chicken evenly, then pour in chicken broth and bring to a simmer.
  5. Stir in roasted poblanos and canned green chilies. Let simmer for 10 minutes.
  6. Cut softened cream cheese into small pieces and stir into chili until melted and creamy.
  7. Add sour cream and corn, letting chili heat through for another 5 minutes.
  8. Taste and adjust seasoning as needed.
  9. Serve hot in bowls with desired toppings like cilantro, shredded cheese, or tortilla strips.

Notes

Roast poblano peppers properly for a smoky flavor. Use softened cream cheese for a smooth texture. Adjust spice levels to suit your taste.

Nutrition

Keywords: Creamy Poblano Chicken Chili, chili recipe, comfort food, Mexican chili, smoky chili, chicken chili