This Poblano White Chicken Chili recipe comes together quickly in less than 30 minutes and is so flavorful and comforting.
As soon as the weather begins to cool off each fall, I have a bit of an obsession for making sure that we always have some sort of chili all meal-prepped, stocked in the freezer, and ready to reheat for a quick lunch or dinner whenever those last-minute soup cravings arise. We usually meal-prep some sort of plant-based chili to keep on hand, so that my vegetarian husband can enjoy it too. But this fall, while pregnancy has had me craving so much chicken (lol, if you couldn’t tell by this month’s list of recipes), this poblano white chicken chili has been totally hitting the spot. ♡
It’s loaded up with tons of beans and chicken for protein, plus lots of zesty poblano peppers to add some extra flavor and a touch of heat. And when piled high with all of my favorite toppings (you know me and chili, the more the merrier!), this white chicken chili is so cozy and flavorful and hits the spot every single time.
I’m also extra-partial to this recipe because it comes together very quickly in less than 30 minutes. And instead of adding any extra flours or cornstarch as a thickener, I just puréed a can of beans in the blender and added it to the soup, which adds some nice extra protein and works like a charm. (And also keeps this chili gluten-free!) Oh, and if you can’t find poblano peppers at your grocery store, I’ve included an option below to just use canned diced green chiles instead.
Let’s make some white chicken chili!
from Gimme Some Oven https://www.gimmesomeoven.com/poblano-white-chicken-chili/
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