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Roasted Poblano White Chicken Chili
Andre Lewis

Roasted Poblano White Chicken Chili

Charred poblano adds green-pepper depth without the sharp heat of a pile of jalapeños. Peel away the black skin, but don't rinse the pepper and wash off its roasted flavor. White beans and a small pour of cream keep the result mellow, not bland.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 large poblano peppers
  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 tsp ground cumin
  • 30 oz canned cannellini beans drained
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh lime juice

Method
 

  1. Broil the poblanos 4 inches from the heat for 8 minutes, turning twice, until blistered and blackened on all sides.
  2. Cover the peppers for 10 minutes, then peel, seed and dice them without rinsing.
  3. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  4. Cook the onion for 5 minutes, stir in the cumin, then add the poblanos, beans, broth and remaining salt and simmer for 18 minutes.
  5. Return the chicken, lower the heat, stir in the cream and lime juice, and warm for 3 minutes without boiling.