Description
This hearty Poblano Chicken Chili combines tender chicken, smoky poblano peppers, and savory spices in a flavorful and comforting bowl of chili. Perfect for cozy nights, it’s a dish that packs both heat and richness with a variety of delicious toppings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 poblano peppers, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- In a large pot, sauté chicken pieces until browned.
- Add poblano peppers, onion, and garlic. Cook until vegetables are soft, about 5-7 minutes.
- Stir in diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
- Serve hot with desired toppings such as shredded cheese, sour cream, avocado, and cilantro.
Notes
- Adjust the chili powder and cumin to your preferred spice level.
- If you prefer a thicker chili, let it simmer for an extra 10 minutes or mash some of the beans in the pot.
- You can make this recipe ahead of time and refrigerate it for 2-3 days. It often tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes