Name: White Chicken Chili with Roasted Poblano
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounce boneless skinless chicken breast; 0.5 cup canned Great Northern beans; 1 whole poblano pepper; 1 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 clove garlic; 1.5 cup low-sodium chicken broth; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp plain Greek yogurt; 1 tbsp fresh cilantro; 1 tsp lime juice

Instructions

Prep 15 min · Cook 25 min

Preheat your broiler. Place the whole poblano pepper on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skin is charred and blistered on all sides.
Remove the pepper from the oven and place it in a bowl covered with plastic wrap for 5 minutes. Peel off the charred skin, remove the seeds, and dice the flesh.
Heat the extra virgin olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until translucent and soft.
Stir in the minced garlic, ground cumin, coriander, oregano, sea salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Add the chicken breast and chicken broth to the pot. Bring the liquid to a gentle boil, then reduce the heat to low and simmer for 12-15 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Add the rinsed Great Northern beans and the diced roasted poblano to the chili. Simmer for an additional 5 minutes to allow the flavors to meld and the beans to heat through.
Stir in the fresh lime juice. Ladle the chili into a bowl and garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.

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Ingredients

Instructions

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