This creamy poblano chicken chili has a rich and creamy dairy-free base, spice and depth from roasted poblano peppers and jalapenos, just a little bit of tang, and a hidden veggie!
Add chicken and broth to pot. Bring to a boil then reduce heat to medium low and cover and simmer.
Brush poblano and jalapeno peppers with avocado oil and lay on a rimmed baking sheet along with sliced onions. Broil for 4-7 minutes per side, until skin is blackened and bubbling. Let cool, then scrape off the papery skins. Open the peppers and scrape off the seeds and membranes.
Remove chicken from the pot and set aside to cool, then shred with two forks. Add zucchini, 2 poblano peppers, and jalapeno pepper to the broth. Cover and cook for 10 minutes.
Remove the soup from heat and either blend it with an immersion blender in the pot or allow to cool and pour into a regular blender, working in two batches. Do not blend hot soup in the blender. If using a regular blender, let the soup cool and then allow room for steam to escape. I take the center circular part of the blender top off mine and cover with a paper towel when blending soup.
Add the soup back to the pot and stir in the chicken. Dice the remaining 2 poblano peppers into 1/2 inch chunks and add to the soup. Add the cumin, salt, pepper, lime juice and coconut milk.
Remove from heat and serve with additional cilantro, green onions, avocado, cheese, and sour cream, as desired.
If following Low FODMAP:
Omit onion and garlic. Add leek tops in to simmer with the chicken in the first step, then remove and discard after 30 minutes.