Poblano Chicken Chili with White Beans (One Pot)

Poblano Chicken Chili

This tomato-free chili has shredded chicken, whole white beans, and softened poblanos in a golden-green broth. Mashing just a cup of beans gives the broth body without making it thick or creamy. The chicken thighs simmer gently in the same pot, then each bowl gets sour cream, avocado, crisp tortilla strips, jalapeño, red onion, and cilantro.

Ingredients for Poblano Chicken Chili

Makes 6 bowls. Prep time: 20 minutes. Cook time: 35–40 minutes. Total time: 55–60 minutes.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 2 medium poblano peppers, seeded and chopped (about 250g)
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 cups low-sodium chicken broth, plus more as needed
• 1 1/2 pounds boneless, skinless chicken thighs (about 680g)
• 2 cans (15 ounces each) Great Northern beans, drained and rinsed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• About 2 tablespoons lime juice, from 1 lime

For serving

• About 1/2 cup sour cream
• 1 large avocado, diced or sliced
• About 1 cup crisp tortilla strips
• 1 small fresh jalapeño, thinly sliced
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh cilantro

How to Make Poblano Chicken Chili

1. Mash some of the beans: Coarsely mash about 1 cup of the drained, rinsed beans with a fork. Leave the rest whole. Keep the serving toppings out of the pot.
2. Soften the onion and poblanos: Heat the oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the yellow onion and poblanos. Cook, stirring, for 8–10 minutes, until the onion begins to look translucent and the peppers soften. Add the garlic, cumin, and oregano; stir briefly, until fragrant.
3. Simmer the chili: Add the 3 cups broth, chicken thighs, mashed beans, whole beans, salt, and pepper. Bring just to a simmer, then reduce the heat to medium-low. Cook partially covered, maintaining small, steady bubbles rather than a rolling boil. Stir occasionally, scraping the bottom so the mashed beans do not stick.
4. Check and shred the chicken: Start checking after about 18 minutes of simmering. The thighs should reach 165°F (75°C) in the thickest part on an instant-read thermometer and shred readily. This usually takes 18–25 minutes after the pot reaches a simmer, depending on their thickness. Lift out the chicken, shred it into substantial pieces with forks, and return it to the pot.
5. Finish the broth: Simmer for a few more minutes, then stir in the lime juice. The broth should lightly coat the chicken and beans but still ladle easily. If it is too thin, simmer briefly uncovered; if too thick, add broth a little at a time. Taste and adjust the salt and pepper, then let the chili settle for about 5 minutes.
6. Serve: Ladle into wide bowls. Add sour cream, avocado, tortilla strips, jalapeño, red onion, and cilantro in a loose cluster, leaving some chicken, beans, poblanos, and broth visible.

How to Keep the Chili Brothy

Mashing only about 1 cup of beans thickens the broth while leaving plenty of beans intact. The finished chili should flow easily from a ladle, with broth surrounding distinct chicken shreds and poblano pieces. The beans absorb liquid as the chili stands, so loosen it with a splash of broth if needed.

Using Cooked Chicken or Roasted Poblanos

For a shortcut, replace the raw thighs with about 3 cups cooked shredded chicken. Simmer the pepper-and-bean base until the vegetables are tender, then add the chicken just long enough to heat through. Do not give cooked chicken the raw-thigh simmer time.

Fresh chopped poblanos need only the sauté in the main method. For a smokier variation, roast, steam, peel, and chop them first, then add them to the aromatic base after the onion softens. Allow extra prep time. For a tangier, tomatillo-led dish, try chicken chili verde with roasted tomatillos.

Finish Each Bowl Just Before Serving

Keep the sour cream on top rather than stirring it into the pot. Add avocado and tortilla strips just before eating so they stay fresh and crisp. The fresh jalapeño rounds are separate from the cooked poblano base; serve them on the side for anyone who wants to choose how much extra heat to add.

Storage and Reheating

Cool the chili and refrigerate it in an airtight container for 3–4 days, keeping the toppings separate. Reheat over medium-low heat, stirring regularly and adding broth if the beans have thickened the chili. Add fresh toppings after reheating.

Freeze the cooled chili base airtight for up to 3 months without the sour cream or fresh toppings. Thaw in the refrigerator, reheat gently, and dress the bowls just before serving.

Nutrition

Approximate per bowl, based on 6 bowls and including the listed toppings: 400 calories, 30g protein, 18g fat, and 33g carbohydrates. Approximate per 100g: 95 calories, 7g protein, 4g fat, and 8g carbohydrates. Drained bean weight, broth reduction, and topping portions will affect the totals.