Ingredients
Scale
- 1½ tablespoons olive oil
- 4 poblano peppers or anaheim peppers
- 2 minced garlic cloves
- 1 chopped sweet onion
- 1 teaspoon chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon oregano or marjoram
- 3 cups chicken broth
- ⅛ teaspoon cayenne powder
- 15¼ ounce can corn kernels, drained
- 2 x 16-ounce cans great northern beans, drained and rinsed
- ½ cup sour cream
- 2 cups chopped or shredded cooked chicken
- ¼ cup chopped cilantro
- Salt and black pepper, to taste
- Pepper jack or monterey jack cheese (optional)
Instructions
- Preheat the oven to 400°F and use foil to cover a baking sheet.
- Put the poblanos or anaheim peppers on the baking sheet and roast for 8 to 10 minutes.
- Flip them over with tongs and cook the other side, then put them on a chopping board and invert a bowl on top.
- Let them steak for half an hour and then slide off the skins and discard the seeds and stalks, before dicing them.
- Heat the oil in a pot over a moderate heat.
- Add the onion and cook until tender, then turn the heat down and add the cumin, chili powder, cayenne, marjoram, and minced garlic.
- Cook for a minute, stirring all the time.
- Now add the beans, broth, corn, diced peppers, and chicken.
- Simmer for 10 minutes and then blend 2 or 3 cups of the mixture and return to the pot (this thickens the chili).
- Cook for 2 or 3 minutes, then turn the heat off.
- Stir in the cilantro and sour cream and season with salt and pepper.
- Ladle the chicken chili into bowls and top with cheese and cilantro (if liked).
- Cook Time: 1 hour