Made with fresh poblano, Anaheim and jalapeño peppers, this Green Chicken Chili makes a flavorful and filling weeknight meal with some kick!
- 2 fresh poblano peppers
- 4 fresh Anaheim peppers
- 2 fresh jalapeño peppers
- 1 medium white onion, peeled and sliced into fourths
- 6 garlic cloves
- 3 tablespoons canola oil, divided
- Kosher salt
- 1/4 cup pickled jalapeño pepper slices
- 4 cups (32 ounces) low-sodium chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 pounds boneless, skinless chicken breasts
- 5 (15 ounce) cans cannellini beans, divided
- 2 cups shredded pepper Jack cheese, divided
- 2 tablespoons jalapeño pickling liquid
- 2 tablespoons fresh lime juice
- 1 cup chopped fresh cilantro leaves, divided
- Place baking rack on the top rack of the oven and preheat broiler to high.
- Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Wash, dry and place the whole poblano, Anaheim and jalapeño peppers on the prepared baking sheet. Add the onion quarters and whole garlic cloves. Toss the vegetables with one tablespoon canola oil using your hands to coat. Season with salt and spread out evenly across the baking sheet.
- Place in the oven under the broiler and broil, turning peppers and rearranging vegetables occasionally, until peppers are blackened on all sides and skins are wrinkled all over, about 20 to 25 minutes total.
- Remove from the oven and carefully gather up the foil and form a sealed pouch with the vegetables in it. Let the peppers rest for 5 minutes.
- Transfer just the peppers to a large bowl along with the chicken broth. Peel the peppers in the chicken broth, leaving skins and seeds behind. Transfer pepper flesh to a standing blender. Add broiled onion, broiled garlic, and pickled jalapeño slices. Blend until a smooth purée is formed. Set aside. (You’ll use the blender again to blend some of the beans once the pepper puree is in the pot so no need to rinse the blender between uses.)
- Heat remaining oil in a large stew pot over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Add pepper purée and cook, stirring, until incorporated. Strain the chicken broth into the pot, pressing on skins and seeds to extract as much liquid and flavor as possible. Discard skins and seeds.
- Add chicken breasts to pot. Bring to a boil and then reduce to a simmer and cook, stirring occasionally, until chicken breasts register 150°F on an instant read thermometer, about 15 minutes.
- Transfer chicken breasts to a bowl and let rest. Continue simmering broth.
- In the same blender you used for the pepper puree, add 2 cans cannellini beans (undrained) and blend until completely smooth. Stir blended beans along with remaining 3 cans of cannellini beans into the pot.
- Chop chicken into bite-sized pieces and stir back into the chili. Next, stir in 1 and 1/2 cups of the shredded cheese until melted. Stir in jalapeño pickling liquid, lime juice, and 1/2 cup of cilantro. Season to taste with kosher salt.
- Serve topped with the extra shredded cheese, chopped cilantro and lime wedges.