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Roasted Poblano White Chicken Chili
Rachel Kim

Roasted Poblano White Chicken Chili

Two charred poblanos make a mellow green chili with more depth than raw peppers can provide. Steam and peel them after broiling, but do not rinse away the roasted flavor. Cannellini beans and a small pour of cream round out the gentle heat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 large poblano peppers
  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans cannellini beans 15 oz each, 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 to 10 minutes, turning, until blistered; cover for 10 minutes, then peel, seed and dice.
  2. 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.
  3. Cook the onion for 5 minutes, add the garlic and cumin for 30 seconds, then stir in the poblanos, beans, broth and remaining salt.
  4. Mash about 1 cup of beans against the side of the pot and simmer for 15 minutes.
  5. Return the chicken, lower the heat, stir in the cream and lime juice and warm for 3 minutes without boiling.