White Chicken Butternut and Poblano Chili
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Cook time: 
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Serves: 6
White Chicken Butternut and Poblano Chili, is a classic with an update! Smoky poblano peppers are added in for a spicy kick, diced butternut squash adds a sweet and healthy twist, and cornbread croutons make it just a bit indulgent!
  • 2 poblano peppers (1 for less spice)
  • 1 Tlbs. unsalted butter
  • 1 medium onion, diced
  • 3 large garlic cloves, minced
  • ½ tsp. salt
  • 2 cups diced butternut squash
  • 1 Tlbs. cumin
  • 28 oz. low-sodium chicken stock
  • 2 (14 oz.) cans cannelini beans
  • 1 lb chicken breast
  • Sour cream
  • Cheese
  • Green onion
Croutons (Can be made ahead of time)
  • ¾ cup cornmeal
  • ¼ cup flour
  • ¼ sliced green onion
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¼ cup sugar
  • ½ cup milk
  • ⅓ cup canola oil
  • 1 egg
  1. Roast peppers over an open gas flame until charred on all sides. If you don't have a gas stove, preheat the oven to broil and roast on the very top rack. Turn until charred on all sides. Place peppers in a bowl, and cover with plastic wrap. Let sit for 5 minutes. Peel off skin, discard seeds and stems. Finely chop.
  2. In a large dutch oven or heavy pot, add butter. Turn the heat on medium and add butter, onion, garlic, and salt. Saute until fragrant, and translucent, about 2-3 minutes. Add squash and cumin, cook another 1-2 minutes. Add chicken stock and beans. Bring mixture to a boil, and reduce to a simmer.
  3. Add chicken. Cook until chicken is completely cooked through, about 12 minutes. Remove chicken from the pot, and use two forks to shred the meat. Use the same fork to slightly mash some of the squash and beans. Add the chicken back to the pot. Continue to simmer for 15 minutes.
  4. Season to taste with salt and pepper.
  5. Serve with sour cream, cheese, green onion and cornbread croutons.
Croutons (Can be made ahead of time!)
  1. Preheat oven to 400 degrees. Spray a loaf pan with non-stick cooking spray.
  2. In a medium bowl, whisk together cornmeal, flour, green onion, baking soda, salt, and sugar. In a liquid measuring cup, whisk together, milk, canola oil, and egg.
  3. Add wet ingredients to dry. Whisk just until combined. Pour into prepared baking dish. Bake until golden brown, and a toothpick comes out with just a few crumbs attached, about 20 minutes. Let cool for 10 minutes.
  4. Remove bread from pan and cut into ½ cubes. Transfer to a baking sheet, and bake for 10 minutes or until golden brown and crisp. (The same 400 degree oven)
*Cornbread recipe adapted form the back of the Kroger corneal box
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/white-chicken-butternut-poblano-chili/