White Chicken Chili {with Fire Roasted Poblano Peppers}
Prep time
Cook time
Total time
Serves: 4
  • 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
  • ½ cup fresh or frozen corn kernels
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • ½ tsp. ground oregano
  • cayenne to taste
  • 1 can white beans, rinsed & drained
  • fresh cilantro
  • avocado
  • sour cream
  1. Shred or dice cooked chicken. Reserve.
  2. 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.
  3. 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.
  4. Serve with diced avocado, fresh cilantro and sour cream.
¼th recipe (about 1½ cups) = 5 WW Pts+
Recipe by Lemony Thyme at http://www.lemonythyme.com/white-chicken-chili-with-fire-roasted-poblano-peppers/