Poblano Chicken Chili with Cheesy Taquitos
Poblano Chicken Chili with Cheesy Taquitos
Ingredients
For the Poblano Chicken Chili
- 1/4 cup avocado oil
- 1 onion, large, diced
- 2 fire roasted poblano peppers, seeded and diced
- 2 cups fire roasted corn, fresh or frozen
- 1/4 cup garlic, chopped
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons Mexican oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cups chicken stock
- 16 fluid ounces heavy cream, or coconut milk
- 1 tablespoon chipotle chilis, to 2 tablespoons, chopped
- few glugs Cholula hot sauce, Chili Garlic variety recommended
- 2 15 ounce cans white beans, drained and rinsed
- 1 rotisserie chicken, pulled
- as needed shredded Mexican cheese
For the Toppings
- as needed Cotija cheese
- as needed avocado, sliced or diced
- as needed cilantro, fresh, chopped
- as needed jalapeño, sliced
- as needed lime, cut into wedges
- as needed crispy cheese taquitos, (recipe not included)
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the diced onion, seeded and diced poblano peppers, fire roasted corn, and chopped garlic to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
⏱️ 7 min
- 3
Stir in the chili powder, cumin, smoked paprika, Mexican oregano, kosher salt, and black pepper. Cook for another 1 to 2 minutes, stirring constantly, to toast the spices and enhance their flavor.
⏱️ 2 min
- 4
Pour in the chicken stock, add a few glugs of Cholula hot sauce, the chopped chipotle chilis, and the drained and rinsed white beans. If using fresh corn, you can add the reserved corn cobs to the pot for extra flavor (remove before blending). Bring the mixture to a simmer.
⏱️ 3 min
- 5
Reduce the heat to medium-low, cover the pot, and let the chili simmer for 10 to 15 minutes, allowing the flavors to meld and deepen.
⏱️ 15 min
- 6
Remove any corn cobs from the pot. Using an immersion blender, partially blend the chili directly in the pot until it reaches your desired thickness. Alternatively, carefully transfer about 1/3 of the chili to a regular blender, blend until smooth, and return to the pot.
⏱️ 3 min
- 7
Stir in the heavy cream (or coconut milk), the pulled rotisserie chicken, and a generous amount of shredded Mexican cheese. Continue stirring until the cheese is completely melted and the chili is hot and creamy.
⏱️ 4 min
- 8
Ladle the hot poblano chicken chili into serving bowls. Garnish with your desired toppings such as Cotija cheese, sliced avocado, fresh cilantro, sliced jalapeño, and a squeeze of fresh lime juice. Serve immediately, accompanied by crispy cheese taquitos.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Poblano Chicken Chili with Cheesy Taquitos
For the Poblano Chicken Chili
- 1/4 cup avocado oil
- 1 onion, large, diced
- 2 fire roasted poblano peppers, seeded and diced
- 2 cups fire roasted corn, fresh or frozen
- 1/4 cup garlic, chopped
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons Mexican oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cups chicken stock
- 16 fluid ounces heavy cream, or coconut milk
- 1 tablespoon chipotle chilis, to 2 tablespoons, chopped
- few glugs Cholula hot sauce, Chili Garlic variety recommended
- 2 15 ounce cans white beans, drained and rinsed
- 1 rotisserie chicken, pulled
- as needed shredded Mexican cheese
For the Toppings
- as needed Cotija cheese
- as needed avocado, sliced or diced
- as needed cilantro, fresh, chopped
- as needed jalapeño, sliced
- as needed lime, cut into wedges
- as needed crispy cheese taquitos, (recipe not included)
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion, seeded and diced poblano peppers, fire roasted corn, and chopped garlic to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
⏱️ 7 min - 3
Stir in the chili powder, cumin, smoked paprika, Mexican oregano, kosher salt, and black pepper. Cook for another 1 to 2 minutes, stirring constantly, to toast the spices and enhance their flavor.
⏱️ 2 min - 4
Pour in the chicken stock, add a few glugs of Cholula hot sauce, the chopped chipotle chilis, and the drained and rinsed white beans. If using fresh corn, you can add the reserved corn cobs to the pot for extra flavor (remove before blending). Bring the mixture to a simmer.
⏱️ 3 min - 5
Reduce the heat to medium-low, cover the pot, and let the chili simmer for 10 to 15 minutes, allowing the flavors to meld and deepen.
⏱️ 15 min - 6
Remove any corn cobs from the pot. Using an immersion blender, partially blend the chili directly in the pot until it reaches your desired thickness. Alternatively, carefully transfer about 1/3 of the chili to a regular blender, blend until smooth, and return to the pot.
⏱️ 3 min - 7
Stir in the heavy cream (or coconut milk), the pulled rotisserie chicken, and a generous amount of shredded Mexican cheese. Continue stirring until the cheese is completely melted and the chili is hot and creamy.
⏱️ 4 min - 8
Ladle the hot poblano chicken chili into serving bowls. Garnish with your desired toppings such as Cotija cheese, sliced avocado, fresh cilantro, sliced jalapeño, and a squeeze of fresh lime juice. Serve immediately, accompanied by crispy cheese taquitos.
⏱️ 2 min