“Poblano Chicken Chili.”

Ingredients:

– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2-3 poblano peppers, roasted, peeled, and diced
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn, drained
– 1 can (14.5 ounces) diced tomatoes with green chilies (Rotel)
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1/2 cup sour cream or heavy cream (for added creaminess)
– Fresh cilantro, chopped (for garnish)

Instructions:

1. **Roast the Poblano Peppers:**
– Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skins are charred and blistered.
– Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap to steam for about 10 minutes. This makes peeling easier.
– Peel the skins off the peppers, remove the seeds, and dice them.

2. **Cook the Onion and Garlic:**
– In a large pot, heat the olive oil over medium heat.
– Add the diced onion and cook until soft and translucent, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. **Add the Poblano Peppers and Spices:**
– Stir in the diced poblano peppers, cumin, smoked paprika, and chili powder. Mix well to combine the flavors.

4. **Add the Beans, Corn, and Tomatoes:**
– Add the kidney beans, black beans, corn, and diced tomatoes with green chilies to the pot. Stir to combine.

5. **Add the Chicken and Broth:**
– Stir in the shredded chicken and pour in the chicken broth. Bring the mixture to a simmer.

6. **Simmer:**
– Let the chili simmer for about 20 minutes, allowing the flavors to meld together.

7. **Make It Creamy (Optional):**
– Stir in the sour cream or heavy cream just before serving, and heat through without bringing it to a boil.

8. **Season and Serve:**
– Taste the chili and season with salt and pepper as needed.
– Ladle the chili into bowls and garnish with fresh cilantro.

This Poblano Chicken Chili is a flavorful and hearty dish with a hint of smokiness from the roasted poblano peppers. It’s perfect for a cozy meal. If you have any questions or need further adjustments, feel free to ask!