Description

This Roasted Poblano Chicken Chili is a flavorful and comforting soup featuring tender chicken, smoky roasted poblanos, and a creamy texture from masa harina and cream cheese. Perfect for a hearty weeknight meal, it combines mild heat with rich depth, finished with optional garnishes like cilantro, shredded pepper jack cheese, and crushed tortilla chips for added texture and flavor.

Ingredients

Main Ingredients

2 poblano peppers
2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
1 tablespoon ground cumin
2 teaspoons dried oregano
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup masa harina
16 ounces diced cooked chicken
1 (32-ounce) box low-sodium chicken broth
1 (15-ounce) can kidney beans, drained and rinsed
1 (8-ounce) package cream cheese, cubed

Optional Garnishes

Chopped cilantro
Shredded pepper jack cheese
Crushed tortilla chips

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Instructions

Roast Poblanos: Move an oven rack to the top position and preheat the broiler to high. Place the poblano peppers on a sheet pan and broil for about 10 minutes, turning occasionally, until the skins blister and blacken. Keep a close watch to avoid burning and rotate the pan if needed for even roasting.
Prepare Poblanos: Once cool enough to handle, peel off the charred skins and discard the skins and stems. Remove the seeds by rinsing the peeled peppers under cold water for easier cleaning. Finely chop the roasted peppers and set aside.
Sauté Vegetables: Heat olive oil over medium heat in a large pot. Add diced onions, chopped roasted poblanos, and minced garlic. Stir and cook for 2-3 minutes until the vegetables soften and become fragrant.
Add Spices and Masa Harina: Stir in ground cumin, dried oregano, kosher salt, black pepper, and masa harina. Cook, stirring continuously, for about one minute until the mixture forms a crumbly, paste-like texture, which helps thicken the chili.
Add Broth and Simmer: Pour about one cup of the chicken broth into the pot and stir, scraping up any masa stuck to the bottom. Add the remaining broth, diced cooked chicken, and rinsed kidney beans. Stir until the masa dissolves fully in the liquid. Bring the chili to a simmer and cook for 10 minutes to blend flavors.
Melt Cream Cheese and Serve: Remove the pot from heat and add the cubed cream cheese. Stir gently until the cheese melts completely, creating a creamy texture. Serve hot with optional garnishes such as chopped cilantro, shredded pepper jack cheese, and crushed tortilla chips for extra flavor and crunch.

Notes

Roasting the poblanos under the broiler imparts a smoky flavor essential to this chili.
Peeling and deseeding the poblanos helps reduce any bitterness and controls the heat level.
Masa harina acts as a thickener and adds a subtle corn flavor, enhancing the chili's texture.
Use low-sodium chicken broth to better control the saltiness of the dish.
For a vegetarian adaptation, substitute the chicken with roasted vegetables and use vegetable broth.
The cream cheese adds creaminess without the need for heavy cream, balancing the spices and heat.