This creamy chicken chili features roasted poblano peppers for a deep, earthy flavor. It is a thick, hearty meal that combines protein and vegetables in a single pot.
List of ingredients
- 2 poblano peppers – roasted and chopped
- 2 tablespoons olive oil – for sautéing
- 1 cup diced onion – finely chopped
- 1 tablespoon minced garlic – fresh is preferred
- 1 tablespoon ground cumin – for earthy warmth
- 2 teaspoons dried oregano – adds herbal notes
- ½ teaspoon kosher salt – adjust to taste
- ½ teaspoon black pepper – for mild spice
- ½ cup masa harina – acts as a thickener and corn flavor agent
- 16 ounces diced cooked chicken – such as rotisserie chicken
- 1 (32-ounce) box low-sodium chicken broth – base liquid
- 1 (15-ounce) can kidney beans – drained and rinsed
- 1 (8-ounce) package cream cheese – cubed for creaminess
- Chopped cilantro – optional garnish
- Shredded pepper jack cheese – optional garnish
- Crushed tortilla chips – optional garnish
step-by-step instructions
- Broil the peppers: Move an oven rack to the top spot and preheat the broiler to high. Place peppers on a sheet pan and broil for about 10 minutes, turning occasionally, until the skins blister.
- Prepare the peppers: Let the peppers cool. Peel off the charred skin and discard it along with the stem. Remove the seeds and finely chop the pepper flesh.
- Sauté vegetables: Heat olive oil over medium heat in a large pot. Add the diced onion, roasted chopped peppers, and minced garlic, cooking for a few minutes until softened.
- Toast the spices and masa: Stir in the cumin, oregano, salt, pepper, and masa harina. Cook for about one minute until the mixture forms a crumbly, paste-like consistency.
- Build the soup: Pour in about one cup of chicken broth and scrape any masa stuck to the pot. Add the remaining broth, diced cooked chicken, and kidney beans.
- Simmer: Stir until the masa harina is fully dissolved. Bring the mixture to a simmer and cook for 10 minutes.
- Finalize texture: Remove the pot from the heat. Stir in the cubed cream cheese until completely melted and integrated.
- Serve: Ladle into bowls and add cilantro, pepper jack cheese, or tortilla chips as desired.
Professional Preparation Tips
Using Rotisserie Chicken for Efficiency
Store-bought rotisserie chicken saves significant preparation time. Ensure you remove the skin and bones before dicing the meat into uniform pieces for consistent texture.
Searing Raw Chicken for Depth
If using raw chicken, sear diced breasts or thighs in the pot before sautéing vegetables. The browned bits left on the bottom of the pot add complex flavor to the final chili.
Optimizing the Pepper Roasting Process
Keep a close eye on the peppers under the broiler as they can char quickly. Rotating the pan ensures the skins blister evenly across all sides.
Preventing Masa Harina Clumps
Ensure the masa harina is well-integrated with the oil and vegetables before adding broth. This creates a roux-like state that prevents lumps from forming in the soup.
Handling the Roasted Pepper Skins
Place roasted peppers in a bowl covered with plastic wrap for five minutes. The steam trapped inside makes the charred skins slide off much easier.
Managing Salt Levels
Since cream cheese and chicken broth both contain sodium, taste the chili before adding more salt. Adjust the seasoning only after the cream cheese has melted.
Ingredient Alternatives and Swaps
Choosing Different Bean Varieties
While kidney beans provide a bright red color, pinto beans or cannellini beans work well. Black beans are also a viable alternative for a different visual contrast.
Substituting Masa Harina
If masa harina is unavailable, you can use a combination of cornstarch and a pinch of cornmeal. Note that this will change the flavor profile and slightly alter the thickness.
Swapping Cream Cheese for Other Dairy
Sour cream or heavy cream can be used to achieve a creamy texture. These options may result in a thinner consistency than cream cheese.
Adjusting the Heat Level
To reduce heat, ensure every seed and vein is removed from the poblanos. For more spice, add diced jalapeños or a pinch of cayenne pepper.
Vegetable Broth Substitution
Vegetable broth can be used instead of chicken broth for a different flavor base. This does not significantly alter the cooking method or final texture.
Low-Fat Dairy Options
Neufchâtel cheese can replace standard cream cheese to reduce the total fat content. It provides a similar tang and thickening effect.
Creative Flavor Variations
Adding Roasted Corn
Stir in a cup of roasted corn kernels during the final simmer. This adds sweetness and a textural contrast to the tender chicken and beans.
Incorporating Diced Green Chiles
Adding a small can of diced mild green chiles increases the complexity of the pepper flavor. Stir these in along with the onions and garlic.
Using Smoked Paprika
Replace a portion of the cumin with smoked paprika for a wood-fired aroma. This complements the charred flavor of the roasted poblano peppers.
Adding Lime Juice for Acidity
Squeeze fresh lime juice into the pot just before serving. The acidity cuts through the richness of the cream cheese and brightens the earthy spices.
Integrating Chopped Spinach
Stir in fresh baby spinach during the last two minutes of simmering. This adds color and nutritional value without altering the flavor profile.
Using Different Chicken Cuts
Slow-cooked chicken thighs provide more moisture and richness than breasts. Shred the meat instead of dicing it for a more traditional chili texture.
Plating and Serving Suggestions
Optimal Garnish Combinations
Combine shredded pepper jack cheese and fresh cilantro for a balance of salt and freshness. The cheese melts into the hot soup while the cilantro provides a crisp contrast.
Adding Texture with Tortilla Chips
Place crushed tortilla chips on top of the chili immediately before serving. This prevents them from becoming soggy and adds a necessary crunch.
Pairing with Cornbread
Serve this chili with a side of honey-glazed cornbread. The sweetness of the bread balances the earthy, savory notes of the poblano peppers.
Using Avocado Slices
Top each bowl with fresh avocado slices or a dollop of guacamole. The creamy fat of the avocado complements the velvety texture of the cream cheese.
Serving in Bread Bowls
Ladle the thick chili into hollowed-out sourdough bread bowls. This provides a hearty presentation and an edible container for the meal.
Long-Term Storage Guidelines
Refrigeration Methods
Store leftovers in an airtight container in the refrigerator for up to four days. Ensure the chili has cooled slightly before sealing to prevent condensation.
Freezing the Chili Base
Freeze the chili without the cream cheese for the best results. Dairy can separate during the freezing and thawing process, affecting the texture.
Thawing Procedures
Thaw frozen chili in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety and quality.
Identifying Spoilage
Discard the chili if it develops a sour smell or visible mold. Since it contains dairy, it is more sensitive to temperature fluctuations than clear soups.
Proper Reheating Techniques
Stovetop Reheating
Warm the chili in a pot over medium-low heat. Stir frequently to prevent the bottom from scorching and to re-incorporate the fats.
Microwave Reheating
Heat in microwave-safe bowls in 1-minute intervals. Stir between each interval to ensure the heat is distributed evenly throughout the thick soup.
Adjusting Consistency
The chili will thicken significantly as it cools. Add a small amount of chicken broth or water during reheating to restore the original creaminess.
Preventing Dairy Separation
Avoid boiling the chili during the reheating process. Excessive heat can cause the cream cheese to break, leading to an oily appearance.
Advanced Make-Ahead Planning
Prepping the Pepper Base
Roast and chop the poblano peppers a day in advance. Store them in a sealed container to save time during the actual cooking process.
Chopping Aromatics
Dice the onions and mince the garlic ahead of time. Keep them chilled in the refrigerator to maintain freshness.
Cooking the Chicken Early
Poach or roast the chicken in batches earlier in the week. Once cooled and diced, it can be stored for three days before being added to the chili.
Preparing the Masa Mix
Combine the dry spices and masa harina in a small jar. This allows you to add the seasoning in one step without measuring multiple ingredients during cooking.
Common Cooking Troubleshooting
Fixing a Too-Thick Consistency
If the masa harina thickens the soup too much, stir in additional chicken broth one quarter-cup at a time. Simmer briefly to integrate the liquid.
Balancing Excessive Saltiness
If the dish is too salty, add a splash of water or more unsalted broth. A small amount of extra cream cheese can also help mellow out the salt.
Addressing Lack of Flavor
If the flavor is too mild, add another pinch of cumin or a squeeze of lime. Ensure the peppers were roasted until charred to maximize the earthy taste.
Fixing Lumpy Cream Cheese
If the cream cheese does not melt smoothly, use a whisk or an immersion blender on a low setting. This will force the dairy to emulsify with the broth.
Correcting Over-Charred Peppers
If the peppers are burnt rather than blistered, peel away the black areas thoroughly. The remaining flesh should still be usable as long as it is not bitter.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can sauté the vegetables first and then combine everything except the cream cheese in a slow cooker on low for 6 hours. Stir in the cream cheese at the end.
Are poblano peppers spicy?
Poblano peppers are generally mild and earthy. Most of the heat is contained in the seeds and membranes, which are removed in this recipe.
How do I peel roasted peppers easily?
Cover the hot peppers with a bowl or plastic wrap for several minutes. The trapped steam loosens the skin, allowing it to be rubbed off easily.
What is masa harina?
Masa harina is corn flour treated with lime (nixtamalization). It provides a distinct corn flavor and acts as a natural thickener for soups and stews.
Can I use a different type of cheese?
You can use a mild cream cheese alternative or a processed cheese spread. However, standard cream cheese provides the best balance of tang and thickness.
Why does the recipe use masa harina instead of flour?
Masa harina adds a traditional corn flavor that complements the poblano peppers. It also creates a grainier, more authentic chili texture than wheat flour.
Roasted Poblano Chicken Chili
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Creamy white chicken chili with roasted poblano peppers, beans, and chicken is what to make when it’s cold and you’re craving a bowl of something cozy.
Ingredients
- 2 poblano peppers
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup masa harina
- 16 ounces diced cooked chicken
- 1 (32-ounce) box low-sodium chicken broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (8-ounce) package cream cheese, cubed
- Chopped cilantro, shredded pepper jack cheese, and crushed tortilla chips (optional)
Instructions
- Broil Peppers: Move an oven rack to the top spot in the oven and preheat the broiler to high. Place the peppers on a sheet pan and place them under the broiler. Broil the peppers for 10 minutes or so or until the skins blister, turning them a few times.
- Prep Peppers: Set the roasted peppers aside to cool. Once they are cool enough to handle, peel off as much skin as you can and discard the skin and stem. Remove the seeds and finely chop the peppers.
- Sauté Veggies: Heat the olive oil over medium heat in a large pot. Add the onions, roasted peppers, and garlic. Stir and cook the veggies for a couple of minutes or until softened.
- Add Spices: Add the cumin, oregano, salt, pepper, and masa harina and stir. Stir and cook the veggies and masa for about a minute.
- Simmer: Add some of the broth (about a cup) to the pan. As it simmers, scrape up any masa stuck to the bottom of the pan. Add the rest of the broth, the chicken, and the beans. Stir until the masa has dissolved into the soup. Bring the soup to a simmer and cook it for 10 minutes.
- Finish: Take the pot off the heat and drop the cubes of cream cheese into the chili. Stir until they melt into the chili. Serve with the garnishes, if using.
Notes
Roasting the peppers is essential for depth of flavor. Rotisserie chicken or roast turkey can be used for convenience. Kidney beans may be substituted with pinto, white, or black beans.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 696 kcal
- Sugar: 6.2 g
- Sodium: 687.6 mg
- Fat: 34.6 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 49.4 g
- Fiber: 10.4 g
- Protein: 50.1 g
- Cholesterol: 142.4 mg