chicken chili
A hearty and flavorful chicken chili perfect for a cozy night in.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 poblano pepper poblano pepper seeds removed and diced
- 4 cloves garlic minced
- 2 pounds boneless skinless chicken breasts chopped into 1 inch pieces
- 2 cups chicken broth
- 2 cans Great Northern beans drained and rinsed
- 1 cup frozen corn kernels
- 1 can diced Hatch green chilis 8 ounces in your heat preference
- 3 teaspoons cumin
- 2 teaspoons oregano
- 0.5 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 cup cream half-and-half, or evaporated milk
- optional toppings shredded cheese, tortilla chips, sour cream, hot sauce, chopped cilantro
Instructions
Preparation Steps
- In a large Dutch oven over medium-high heat, add the olive oil.
- Add the onion and poblano pepper, and cook until tender, about 5 minutes.
- Add the chicken and cook until mostly cooked through, about 5 minutes, stirring occasionally.
- Add the garlic, cumin, paprika, and salt, and cook until fragrant, about 1 minute.
- Pour in the chicken broth, add the beans, corn, and green chilis. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until chicken is fully cooked.
- Remove from heat and stir in the cream.
- Adjust the salt and pepper to taste.
- Serve hot with optional toppings like shredded cheese, sour cream, or cilantro.
Notes
This chicken chili is perfect for dinner or meal prep. It’s hearty, flavorful, and customizable.