Homemade Poblano White Chicken Chili
- Yield 3
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Homemade Poblano White Chicken Chili is a soup recipe on Avoteb. The yield on the card is 3. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 large poblano peppers, cored and diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 (15-ounce) cans white or pinto beans, rinsed and drained
- 3 cups (about 1 pound) diced or shredded cooked chicken*
- fine sea salt and freshly-cracked black pepper
- toppings: chopped fresh cilantro, diced avocado, diced red or green onions, fresh lime wedges, grated or crumbled cheese, sliced jalapeños, sour cream, tortilla strips
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in the onion and poblano peppers and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
Tip in the chicken stock, ground cumin, chili powder and stir to combine.
Puree the beans. While the soup is heating, ladle out about 1 cup of the soup and move it to a blender.* Add one (rinsed and drained) can of beans to the blender too, then purée until smooth.
Tip in the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low to maintain the let it bubble gently and cook for 5 more minutes.
Salt Taste the soup and season with salt and pepper as needed.
Plate Plate warm, garnished with lots (and lots!) of your favorite toppings.
