Soul-Warming (and Healthy!) Poblano Chicken Chili

Happy freezing everyone!  (Well, to most of you at least).  Today is supposed to be the coldest day Chicago has seen in two years according to the local weathermen.  For everyone feeling the chill I have a tasty, healthy recipe for white chicken chili with a kick that is sure to warm your soul.  I call this "white" chili because I don't use any tomatoes, tomato sauce or red beans. I made up the recipe based on my cravings and it turned out better than I could have hoped.

I got a request to post a white chili recipe a while back & finally got it worked into the rotation.  You can add or subtract from this recipe based on your taste buds & tolerance for spice - I had originally planned to do a jalapeno in the chili with the poblanos, but ended up making this batch for a few people at my apartment, and since I wasn't familiar with every one's tolerance for spicy dishes, I did it sans jalapeno.  The poblanos gave the chili a pretty good amount of spice, but I'll definitely try it with a jalapeno next time.

Also, you can add a dollop of fat-free sour cream or non-fat Greek yogurt to the chili when serving to help cut the spice a bit (as dairy does).  Sliced avocado or shredded low-fat Monterrey Jack cheese also make for tasty toppings.  Photos & recipe below - enjoy!

Feed your soul

Start here

Seasoned baked chicken

Healthier broth

Simmer

Spice

Shred

I'm always happy here

Before chili powder & cumin

After

Topped

Poblano Chicken Chili
(recipe feeds about 3 people)

Ingredients

- 3 boneless skinless chicken breasts
- 2 tblsp olive oil (1 for drizzling over chicken before baking in the oven; the other for sauteing onions, garlic & peppers)
- salt, pepper & crushed red pepper (to season chicken)
- 3 - 13.7 oz boxes fat-free, reduced sodium chicken broth (or about 5 cups broth)
- 1 cup water
- 2 cans cannellini beans (drained & soaked for 20 mins)
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 large poblano pepper, diced (as mentioned, could also dice 1 medium jalapeno and add in with poblanos if wanting more spice)
- 1 tblsp chili powder
- 1 tblsp cumin
- 1 cup reduced-fat Monterrey Jack cheese, shredded (and an additional 1/2 cup for topping, if desired)
Optional toppings: shredded reduced-fat Monterrey Jack cheese, fat-free sour cream, non-fat Greek yogurt, avocado


Directions

Cook chicken breasts:  Preheat oven to 350°F.  Place three thawed chicken breasts in a glass dish lined with foil.  Before placing in the oven, drizzle with 1 tblsp olive oil & season with a little pepper, sea salt & crushed red pepper.  Bake at 350°F for 35 mins (or until juices run clear).

Drain beans and soak in a bowl of water for 20 mins.  Drain beans again and add to a large pot (or stock pot) on the stove.  Add chicken broth & 1 cup water to pot.  Bring contents to slow boil over medium heat, making sure to stir every so often to prevent burning.

Dice onion & poblano peppers (and jalapeno if using) and mince garlic.  Add 1 tblsp olive oil to large pan on stove and add onion.  Saute over medium heat until onion starts to turn clear (about 3 mins).  Add garlic and poblanos and continue to saute for another 3 mins over medium heat.  Remove from heat and add veggies to beans & broth.

Dice cooked chicken into small chunks and add to chili.  Add the shredded cheese, chili powder & oregano and continue to simmer over medium-low heat, stirring often, for 30 mins.  Ladle into bowls & top with desired toppings.  Serve with a side of French bread.