Description
This Creamy Poblano Chicken Chili is the ultimate cozy dinner, packed with flavor and the perfect balance of creaminess and spice. Made with tender chicken thighs, roasted poblanos, and a delicious blend of spices, this chili is a great choice for a fresh family meal. It’s easy to make and perfect for cold weather!
Ingredients
Units
Scale
- 2–2 1/2 lbs boneless, skinless chicken thighs
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp onion powder
- 2 tsp garlic salt
- 2 tsp dried parsley
- 5–6 poblano peppers, sliced in half (seeds removed for less spice)
- 5 ears of corn (reserve the cobs)
- 8 tbsp extra virgin olive oil, divided
- 1 tsp coarse sea salt
- 2 cups diced yellow onion
- 4 cloves garlic, grated
- 2 cups chopped tomatillos
- 1/4 cup flour
- 48 oz chicken broth (divided)
- 16 oz dried beans (or canned beans, drained)
- 3 corn cobs (broken in half)
- 8 oz cream cheese, cubed
- Chopped green onion (for serving)
- Chopped cilantro (for serving)
- Salt and pepper to taste
- Sour cream (for serving)
- Fresh lime (for serving)
- Tortilla chips (for serving)
- Jalapeños (optional, for serving)
Instructions
- Pre-soak the dried beans for at least one hour before cooking. Strain the beans when ready to use.
- Place the poblano peppers and corn on a baking sheet. Brush with 4 tbsp olive oil and sprinkle with sea salt. Broil for 10 minutes, flip, and broil another 5 minutes.
- Peel charred skin from poblanos. Chop the poblanos and cut corn off cobs. Reserve corn cobs.
- Pat chicken thighs dry and season with paprika, oregano, onion powder, garlic salt, and parsley.
- Heat 2 tbsp olive oil in a Dutch oven over medium heat. Sear chicken for 2 minutes per side. Remove and set aside.
- Add 2 tbsp olive oil to the pot. Sauté onions for 3 minutes. Add garlic and chopped poblanos, cook for another 3 minutes.
- Add chopped tomatillos and stir well.
- Stir in flour and cook for 3 minutes. Add 2 cups of chicken broth to deglaze, scraping browned bits. Add remaining broth and simmer for 5 minutes.
- Return chicken to pot with juices. Add beans and corn cobs. Cover and simmer for 2 ½ hours.
- Remove chicken, shred or chop. Discard corn cobs. Add cream cheese and stir until melted. Return chicken and add corn. Simmer uncovered for 10 minutes.
- Top with green onions, cilantro, sour cream, and lime. Serve with tortilla chips and jalapeños if desired.
Notes
- Use canned beans to save time and skip the soaking step.
- Substitute gluten-free flour to make the dish gluten-free.
- Adjust the number of poblanos or remove seeds to control spice level.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 95 mg