Poblano Chicken Chili

25 mins
Serves 5
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Directions

  1. 1Add oil to a pot over medium heat.
  2. 2Add onions, poblanos, corn, garlic and cook for 5-7 minutes until softened and slightly caramelized.
  3. 3Add spices & salt, mix well, and cook another 1-2 minutes to really toast the spices and amp up the flavor.
  4. 4Add chicken stock, Cholula, white beans, and reserved corn cobs. Allow to simmer and reduce over medium heat for 10-15 minutes.
  5. 5Partially blend the mixture to thicken and finish with heavy cream, rotisserie chicken, and shredded cheese until it’s hot and melty.
  6. 6Serve with avocado, Cotija cheese, cilantro, jalapenos, and crispy cheese Taquitos!

Ingredients

  • 0.25 cup Avocado Oil
  • 1 large Onion, Diced
  • 2 Fire Roasted Poblano Peppers, Seeded & Diced
  • 2 cups Fresh Fire Roasted Corn (Frozen will work)
  • 0.25 cup Chopped Garlic
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Smoked Paprika
  • 2 tsp Mexican Oregano
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 4 cups Chicken Stock
  • 16 oz Heavy Cream or Coconut Milk
  • 1 tbsp Chopped Chipotle Chilis
  • Few Glugs Your Fav Hot Sauce
  • 2 15 oz Can White Beans, Drained & Rinsed
  • 1 Rotisserie Chicken Pulled
  • Shredded Mexican Cheese
  • Cotija Cheese
  • Avocado
  • Cilantro
  • Jalapeño
  • lime
  • Crispy Cheese Taquitos

Equipment

pot