This Poblano White Chicken Chili recipe comes together quickly in less than 30 minutes and is so flavorful and comforting.
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 large poblano peppers, cored and diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 (15-ounce) cans white or pinto beans, rinsed and drained
- 3 cups (about 1 pound) diced or shredded cooked chicken*
- fine sea salt and freshly-cracked black pepper
- toppings: chopped fresh cilantro, diced avocado, diced red or green onions, fresh lime wedges, grated or crumbled cheese, sliced jalapeños, sour cream, tortilla strips
- Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add the onion and poblano peppers and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
- Add the next round of ingredients. Add the chicken stock, ground cumin, chili powder and stir to combine.
- Blend the beans. While the soup is heating, ladle out about 1 cup of the soup and transfer it to a blender.* Add one (rinsed and drained) can of beans to the blender too, then purée until smooth.
- Add the remaining ingredients. Add the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.
- Season. Taste the soup and season with salt and pepper as needed.
- Serve. Serve warm, garnished with lots (and lots!) of your favorite toppings.
Blending options: Alternately, you could add the beans to the soup and use an immersion blender to purée part of the soup directly in the stockpot, instead of using a traditional blender. Or you could just skip the puréeing step altogether.
Storage instructions: Leftover chili can be transferred (once it has cooled to room temperature) to food storage containers and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.