As much as I love a slow-simmered dish or technical recipe, it's nice to have a couple of quick and easy meals in my back pocket for busy nights. This Chicken Poblano Chili is packed with spicy fresh poblanos, hearty white beans, fire-roasted corn, and tender chicken in a broth seasoned with garlic, cumin, coriander, and lime. This easy weeknight meal can be ready in 20-minutes due to the time-saving magic of rotisserie chicken.
What ingredients do you need to make Chicken Poblano Chili?
- Garlic-infused olive oil (can swap for traditional olive oil and fresh minced garlic, or even garlic powder)
- Poblano peppers - No need to roast and peel these first (unless you want to!). Just remove the stem, pith, and seeds and chop them and they're perfect for this chili! If you can't source poblano peppers, you can use canned green chilis in a pinch.
- Green onions - I prefer green onions, but feel free to use traditional white if you prefer.
- Corn - I love this frozen fire-roasted corn, but frozen or fresh sweet corn also work just as well.
- White beans - Canned beans make this recipe super quick and easy, but you are also welcome to pre-cook dried beans for this if you prefer. Mild and creamy Great Northern beans are my go-to beans for this chili, but cannellini beans (white kidney beans) also work great too.
- Rotisserie chicken (see section below for alternative options)
- Chicken broth
- Lime - I use both the zest and juice in this chili recipe for maximum lime flavor
- Ground cumin
- Ground coriander
- Kosher salt
- Cracked black pepper
- Optional toppings: Shredded cheese, sour cream, avocado, chopped cilantro, verde hot sauce, additional green onions, tortilla chips
Do I have to use rotisserie chicken?
You do not have to use rotisserie chicken, but it definitely makes things especially easy. Leftover shredded or diced chicken is also perfect for this if you prefer. It's also wonderful with shredded or diced turkey, making it a wonderful dish for repurposing all the leftover Thanksgiving turkey.
What to serve this Chicken Poblano Chili with
This chili is perfectly hearty on its own, but it's also super tasty if you want to add a side of warm corn tortillas, tortilla chips, or a batch of Brown Butter Buttermilk Skillet Cornbread.
Can I make this chili in advance?
Yes, absolutely! This Chicken Poblano Chili is fantastic made in advance and reheated. When stored properly in airtight containers in the refrigerator, this chili should keep for up to 3-4 days.
Reheat in a soup pot on the stovetop over medium heat, stirring occasionally until heated through. For smaller portions, reheat in a microwave-safe dish for 2 minutes, stir, and heat at additional 30-minute intervals as needed.
What tools do you need to make this recipe?
- A cutting board
- A chef's knife
- A kitchen scale (or measuring cups for less precise measurements)
- Measuring spoons
- A can opener (If you use canned beans)
- A citrus zester
- A citrus juicer
- A large soup pot or dutch oven
- A spatula or wooden spoon
- A soup ladle
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more dinner inspiration?
Love this Chicken Poblano Chili recipe? Here are some more of my favorite warm and cozy soups, stews, and chili recipes:
- Roasted Poblano Corn Chowder
- Chili with Butternut Squash
- Pressure Cooker Black Bean Soup
- Clam Chowder with Jalapeno and Corn
- Roasted Butternut Squash Soup
- Pressure Cooker Split Pea Soup with Smoked Ham Hock
- Pressure Cooker Buffalo Chicken Soup
- French Lentil Soup
- Chunky Tomato Basil Soup
This 20-minute Chicken Poblano Chili includes poblano peppers, white beans, corn, and rotisserie chicken for a tasty and easy weeknight meal.
- 2 tbsp garlic-infused oil (may sub 2 tbsp olive oil + 2 minced garlic cloves)
- 180 g (about 2 large or 3 medium) poblano peppers, chopped
- 170 g (1 cup) frozen or fresh corn (I like this frozen fire-roasted one)
- 85 g (about 1 cup) green onions, chopped (or 1 cup finely diced white onion)
- 32 oz (4 cups) chicken broth
- 3 (15 oz) cans Great Northern Beans (or cannellini), drained and rinsed
- 1 lime, zest and juice
- 1 tbsp ground cumin
- ½ tsp ground coriander
- 2 tsp Kosher salt
- ¼ tsp cracked black pepper
- 1 rotisserie chicken, deboned and shredded (or 2 lbs cooked chicken or turkey, shredded/diced)
- optional toppings: shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips
- In a large soup pot or dutch oven, heat the garlic oil over medium-high heat. Once the oil is shimmering, add the poblano peppers, corn, and green onions and cook, stirring often with a wooden spoon or spatula until slightly tender, about 3 minutes.
- Add chicken broth, white beans, lime zest and juice, cumin, coriander, salt, and pepper, stirring to combine. Allow to come to a simmer for about 7-minutes, stirring occasionally.
- Add shredded chicken and cook until warmed through. Serve warm with optional toppings, as desired.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: ⅙th of recipe
- Calories: 529
- Sugar: 3 g
- Sodium: 1554 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 11 g
- Protein: 58 g
- Cholesterol: 145 mg
Keywords: soup, poblano peppers, rotisserie chicken