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Creamy Poblano Chicken Chili

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! 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people

Ingredients

  • 5 cups chicken broth
  • 2 pounds chicken thighs
  • 1 teaspoon coarse sea salt
  • 1 small onion, sliced (or one cup leek tops for low FODMAP)*
  • 4 medium poblano peppers
  • 1 medium jalapeno pepper, optional (omit for less spice)
  • 1 tablespoon avocado oil
  • 2 medium zucchini, or calabaza squash, sliced
  • 3 cloves garlic minced (omit for low FODMAP)
  • 1/4 cup green onions, sliced (increase to 1/2 cup for low FODMAP)
  • 3/4 cup cilantro, loosely packed
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 cup lime juice, about 2 limes
  • 1/2 cup full-fat coconut milk
  • cilantro, for garnish
  • sliced green onion, for garnish
  • 1 medium avocado, diced, for garnish
  • sour cream, for garnish
  • cheese, for garnish

Instructions

  1. Add chicken and broth to pot. Bring to a boil then reduce heat to medium low and cover and simmer.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

  6. Remove from heat and serve with additional cilantro, green onions, avocado, cheese, and sour cream, as desired.

Recipe Notes

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.