Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can sweet corn, drained
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional toppings: crumbled cotija cheese, extra cilantro, lime wedges, hot sauce
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and poblano peppers and cook until softened, about 5-7 minutes.
- Add garlic, cumin, chili powder, and smoked paprika to the pot and cook for 1 minute more, stirring constantly, until fragrant.
- Pour in chicken broth, bring to a simmer, then add the shredded chicken, cannellini beans, and sweet corn. Stir well to combine.
- Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
- Remove from heat and stir in the sour cream, cilantro, and lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with crumbled cotija cheese, extra cilantro, and lime wedges, if desired. Add a dash of hot sauce for extra heat.
Notes
For a spicier chili, add a pinch of cayenne pepper or a finely chopped jalapeño pepper along with the poblano peppers. This chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg