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Poblano White Chicken Chili
Melissa Hart

Poblano White Chicken Chili

Roasted poblano gives white chili a deeper green-chile flavor without making the whole pot hot. Mash one can of beans before cooking and the broth thickens on its own. The cream cheese is optional in spirit but not in this recipe; it rounds the edges without turning the chili into dip.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 poblano peppers
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 3 cans 15 oz each cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 can 4 oz diced green chiles
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 cup frozen corn
  • 4 oz cream cheese cubed and softened
  • 2 tbsp lime juice

Method
 

  1. Broil the poblanos on a foil-lined pan, turning, until blackened all over, 8 to 10 minutes; cover them for 5 minutes, then peel, seed and dice them.
  2. Season the chicken with 1 tsp salt and place it in a 6-quart slow cooker with the poblanos, onion and garlic.
  3. Mash one can of beans with 1/2 cup broth and add it to the cooker with the whole beans, remaining broth, green chiles, cumin, oregano and remaining salt.
  4. Cover and cook on low until the chicken reaches 175°F and shreds easily, 5 1/2 to 6 hours.
  5. Remove and shred the chicken, then return it to the cooker with the corn and cream cheese.
  6. Cover and cook on high for 20 to 30 minutes, stirring twice, until the cheese melts smoothly and the corn is hot.
  7. Stir in the lime juice and check the salt before serving.