White Chicken Chili {with Fire Roasted Poblano Peppers}

I’m on a roll lately with easy week-night meals.  And I LOVE it!!  This White Chicken Chili {with Fire Roasted Poblano Peppers} fits all the requirements.  Quick & easy, figure friendly, and most importantly a dish the whole family with enjoy!

I started with leftover cooked chicken, but you can easily put chicken breasts in the slow cooker on your way out the door and still have dinner on the table after a busy day in under 30 minutes.

I’ve become a huge fan of poblano peppers.  They’ve got wonderful flavor without the strong flavor of a bell pepper or the heat from a jalapeno.  To remove the tough skin from the poblano peppers follow these easy steps:

1. Lay the peppers across your gas-stove burners, gas grill or under the broiler set on high.
2. Turn them with metal tongs until all sides are nice and black as shown in the picture above.
3. Put them in a bowl covered with plastic wrap until they are cool enough to handle.
4. Run them under water and gently loosen the blackened skin.  Most of it will just wash away.
5. Cut a slit the length of the peppers to remove the seeds.

Nothing fancy or complicated about this White Chicken Chili {with Fire Roasted Poblano Peppers} recipe.  Just simple ingredients that come together beautifully.  I brought leftovers to the office for my Healthy Choices lunch buddy and I.  With only 5 Weight Watchers Pts+ per serving, we’ve already added this soup to our weekly rotation.

I can’t express often enough the goodness that comes from roasting a whole chicken each week.  Roast Chicken dinner on day one with homemade chicken broth to follow.  Not to mention the endless recipe possibilities that begin with leftover cooked chicken.

All my best,
xo Libby

White Chicken Chili {with Fire Roasted Poblano Peppers}

Libby with Lemony Thyme

This White Chicken Chili {with Fire Roasted Poblano Peppers} is quick & easy, figure friendly, and a dish the whole family with enjoy!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 3 cups cooked chicken shredded (1-2 boneless, skinless chicken breasts)
• 1 quart chicken broth
• 2 poblano peppers fire roasted, skins & seeds removed, chopped
• 1 onion diced
• 1 tsp. olive oil
• 1/2 cup fresh or frozen corn kernels
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1/2 tsp. ground oregano
• cayenne to taste
• 1 can white beans rinsed & drained
• fresh cilantro
• avocado
• sour cream

Instructions

 

• Shred or dice cooked chicken. Reserve.
• Char poblano peppers over open flame or under broiler until blackened on all sides. Place in bowl and cover with plastic wrap. Allow to steam for about 10 minutes. Run peppers under cool water rinsing away blackened skin. Remove stem and seeds. Dice.
• Cook diced onion and poblano pepper in olive oil until tender. Add cooked chicken, broth, corn and seasonings. Bring to gentle simmer until heated through. Adjust salt & pepper to taste.
• Serve with diced avocado, fresh cilantro and sour cream.

Notes

1/4th recipe (about 1 1/2 cups) = 5 WW Pts+

Other recipes you might enjoy:

Vietnamese Banh Mi Chicken Sandwich Raspberry Purée or Raspberry Coulis