Poblano Chicken Chili
Ingredients
The chili
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
6
cloves
garlic, rough chopped
-
1–2
pieces
poblano peppers, finely diced
-
1
tablespoon
ground cumin
-
1
tablespoon
ground coriander
-
1
tablespoon
chili powder
-
4
cups
chicken broth
-
1
tablespoon
soy sauce
-
1
tablespoon
apple cider vinegar
-
1½
teaspoons
kosher salt
-
1
tablespoon
dried oregano
-
1½
lbs
chicken breasts or thighs, boneless, skinless
-
3
cups
white beans, cooked
-
1
bunch
cilantro, chopped
-
2
pieces
limes
-
a pinch
cayenne or chipotle powder
Garnishes
-
cilantro
-
sour cream
-
lime
-
avocado
-
sliced jalapeno
Instructions
- Heat oil in a large pot over medium heat and sauté onion, garlic, and poblano peppers until tender.
- Add cumin, coriander, and chili powder, and toast for about 1 minute.
- Add chicken broth, soy sauce, vinegar, oregano, and salt, stirring well.
- Add chicken breasts or thighs whole and bring to a boil, then cover and simmer on low for 20-30 minutes until cooked through.
- Shred the chicken into smaller pieces once tender.
- Add the cooked white beans and juice of 1 lime, then bring to a boil and simmer uncovered for 10 minutes to thicken.
- Stir in half of the chopped cilantro and serve in bowls with garnishes.
Nutrition Facts (estimated)
Servings
4-6
Calories
313
Total fat
9.4g
Total carbohydrates
24.7g
Total protein
33g
Sodium
789.3mg
Cholesterol
82.7mg
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