Chicken And Roasted Poblano Chili Recipe

Name: Chicken And Roasted Poblano Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles; 2 tablespoons plus 1 teaspoon olive oil, divided; 1 large yellow onion, chopped; 4 garlic cloves, minced; 1 tablespoon chili powder; 2 teaspoons sea salt, plus more to taste; 2 teaspoons ground cumin; 1/2 to 1 teaspoon dried marjoram or dried oregano; 1 teaspoon dried fennel; 1/2 teaspoon freshly ground pepper, plus more to taste; 1 (10-ounce) bottle apple juice, preferably unfiltered; 2 (14-ounce) cans chicken broth; 1 (14 1/2-ounce) can diced tomatoes; 2 bay leaves; 2 (15-ounce) cans cannellini beans, garbanzo beans, navy beans, great Northern beans, or hominy (or combination), rinsed and drained; 4 cups shredded cooked chicken; 1/4 cup chopped fresh cilantro leaves; Garnishes: avocado slices, lime wedges

Servings: persons

2 poblano chiles
2 tablespoons plus 1 teaspoon olive oil, divided
1 large yellow onion, chopped
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons sea salt, plus more to taste
2 teaspoons ground cumin
1/2 to 1 teaspoon dried marjoram or dried oregano
1 teaspoon dried fennel
1/2 teaspoon freshly ground pepper, plus more to taste
1 (10-ounce) bottle apple juice, preferably unfiltered
2 (14-ounce) cans chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 bay leaves
2 (15-ounce) cans cannellini beans, garbanzo beans, navy beans, great Northern beans, or hominy (or combination), rinsed and drained
4 cups shredded cooked chicken
1/4 cup chopped fresh cilantro leaves
Garnishes: avocado slices, lime wedges

1
Preheat oven to 500u00b0.
2
Line a rimmed baking sheet with foil; add poblano chiles, and coat with 1 teaspoon olive oil. Roast at 500u00b0 for 15 to 20 minutes or until peppers look blistered, turning several times. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.
3
Heat remaining 2 tablespoons oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring often, 10 minutes or until onion is tender. Add garlic, and cook, stirring constantly, about 1 minute. Stir in chili powder and next 5 ingredients. Add chopped poblanos. Cook, stirring constantly, for about 2 minutes. Stir in apple juice, broth, and tomatoes. Bring to a low boil over medium-high heat, and reduce heat to low. Simmer, uncovered, about 30 minutes, stirring occasionally. Add bay leaves, beans, and chicken, and cook 10 minutes more, stirring occasionally.
4
Remove bay leaves, and stir in cilantro; season with additional salt and pepper, if desired. Garnish, if desired.

831

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 poblano chiles, 2 tablespoons plus 1 teaspoon olive oil, divided, 1 large yellow onion, chopped, 4 garlic cloves, minced, and more.

Yes, Chicken And Roasted Poblano Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Roasted Poblano Chili

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