chicken chili

A flavorful and hearty chicken chili perfect for any occasion.

Prep : 10 Total : 25 minutes

1 tablespoon olive oil
1 medium onion (diced)
1 poblano pepper poblano pepper (seeds removed and diced)
4 cloves garlic (minced)
2 pounds boneless skinless chicken breasts
2 cups chicken broth
2 cans Great Northern beans drained and rinsed
1 cup frozen corn kernels
1 can diced Hatch green chilis (8 ounces in your heat preference)
3 teaspoons cumin
2 teaspoons oregano
0.5 teaspoon smoked paprika
1 teaspoon garlic powder
2 teaspoons salt
1 cup cream half-and-half or evaporated milk
additional salt and pepper to taste
optional toppings shredded cheese, tortilla chips, sour cream, hot sauce, chopped cilantro

In a large Dutch oven over medium-high heat, add the olive oil.
Add the onion and poblano pepper, cook until tender, about 5 minutes.
Add the chicken and stir until mostly cooked through, about 5 minutes.
Add the garlic, cumin, paprika, and salt, cook until fragrant, about 1 minute.
Add the chicken broth, beans, corn, and green chilis. Stir to combine.
Bring the mixture to a boil and then reduce to a simmer. Cook for 15 minutes or until chicken is cooked through.
Remove from heat and stir in the cream.
Adjust salt and pepper to taste.
Serve hot with optional toppings.

A comforting and spicy chicken chili that's easy to make.