Poblano Chicken Chili
Serves: 4
  • 1 onion, chopped
  • 1 large sweet potato, cut into cubes
  • 2 garlic cloves
  • 1 ¼ pounds ground chicken or turkey
  • 1 teaspoon salt
  • 1 ¼ teaspoon ground cumin
  • 1 ¼ teaspoon ground coriander
  • 1 poblano chili, roasted
  • 32 ounces chicken broth or stock, low-sodium
  • 1 can cannellini beans, rinsed and drained.
  • 1 cup greek yogurt + 1 tablespoon flour
  1. Roast poblano over gas burner or under the broil until blackened on all sides. Transfer to a bowl and cover with plastic wrap, let sit for 15 minutes. Peel and seed pepper; roughly chop. In the bottom of a food processor, pulse poblano and 1 cup chicken stock until peppers are completely pureed.
  2. In a large dutch oven. Heat one tablespoon olive oil over medium-high heat. Brown chicken. Add onion, garlic, cumin, salt and ground coriander. Add sweet potatoes.
  3. Cover with pureed pepper and chicken stock.
  4. Stir flour with flour. Stir into soup.
  5. Bring to a boil and reduce to a simmer for 20 minutes. Serve with shredded cheese, cilantro and chopped onion.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/roasted-poblano-chicken-chili/