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Chicken, White Bean and Poblano Chili topped with Cilantro

 

2013-01-25 20.31.12

Chicken, White Bean and Roasted Poblano Chili

Dinner, Mexican, Chili, Chicken, Avocado, White beans, Poblanos, Cilantro
Cooks in    Serves 8 - 10 servings
Ingredients
  • 4 - Poblano Chiles
  • 3 Tbsp. Plus 2 tsp. olive oil -divided
  • 1 Medium to Large Yellow Onion - medium diced
  • 4 Garlic Cloves - minced
  • 2 Tbsp. Chili Powder
  • 1 Tbsp. Cumin - ground
  • 1 tsp. Fennel - dried
  • 2 tsp. Oregano - dried
  • 2 Tbsp. Apple Cider Vinegar
  • 2 - 32 oz. Box Chicken Broth - low sodium
  • 2 14 oz. Can Fire-Roasted Tomatoes
  • 2 Can Green Chili - diced
  • 3 Bay Leaves
  • 3 14 1/2 oz. Can Cannellini Beans - rinsed and drained
  • 6 Cups Chicken - cooked and shredded
  • 1/4 Cup Fresh Cilantro - chopped
  • Garnishes: avocado slices, diced roma tomatoes, cilantro, sour cream and toasted pumpkin seeds
Directions
  • Preheat oven to 500°.
  • Line a rimmed baking sheet with foil: add poblano chilies and coat with 2 teaspoons olive oil. Roast at 500° for 15 to 20 minutes or until peppers look blistered, turning several times. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.
  • Heat the remaining 3 tablespoons oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring often, about 10 minutes or until onion is tender. Add the garlic, and cook, constantly, about 1 minute. Stir in the chili powder, cumin, fennel and oregano. Add the chopped poblanos and stir constantly for about 2 minutes.
  • Stir in the vinegar, chicken broth, tomatoes and green chilies. Bring to a low boil over medium-high hear, and reduce to low. Simmer, uncovered, about 30 minutes, stirring occasionally. Add the bay leaves, beans and chicken and simmer for about 10 to 15 more minutes.
  • Serve in a soup bowl and garnish with avocado, diced roma tomatoes, sour cream, cilantro and toasted pumpkin seeds.

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