This isn’t your ordinary chili. Hot Chicken Chili is designed for those who love more than just a little heat in their chili. Poblano peppers, buffalo sauce, and salsa verde all come together to make a savory chili that has a heat that will certainly wake you up but won’t send you running for the hills! Plus, Hot Chicken Chili remembers to balance the heat with plenty of creamy cheese to keep things cool as well as hot! Oh, and there’s chicken as well, because everyone loves seeing chicken on their plate (or in their bowl, in this case). Get ready for a chili that knows how to turn things up!
Ingredients
For the soup:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 4 cloves garlic, chopped
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- kosher salt, to taste
- black pepper, to taste
- 1 pound chicken breasts or thighs, boneless and skinless
- 4-6 cups low-sodium chicken broth, divided
- 4 ounces cream cheese, room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 3/4 cup buffalo sauce
- 1 cup cheddar cheese, shredded
- 1/2 cup fresh cilantro, chopped
Optional, for serving:
- avocado, to taste and diced
- cheddar cheese, to taste and shredded
- Greek yogurt, to taste
Directions
Step 1 –In a large pot over medium heat, heat the olive oil.
Step 2 –Add the onion and the poblano peppers to the oil and cook until fragrant, about 5 minutes.
Step 3 –Stir the garlic, the parsley, the chives, the dill, the paprika, the salt, and the pepper into the onion mixture and cook until very fragrant, about 5 minutes.
Step 4 –Add the chicken to the onion mixture.
Step 5 –Stir 4 cups of the broth into the chicken mixture.
Step 6 –Season the soup mixture with the salt and the pepper.
Step 7 –Partially cover the soup mixture and simmer over medium-low heat until the internal temperature of the chicken reaches 165 degrees F, about 20 minutes.
Step 8 –Place the cooked chicken on a cutting board and shred using 2 forks.
Step 9 –Stir the cream cheese into the soup mixture until smooth, slowly letting it melt into the broth.
Step 10 –Add the shredded chicken, the white beans, the salsa verde, the buffalo sauce, and 1 cup of the cheddar cheese to the soup mixture and cook until the cheese is melted, about 5-10 minutes.
Step 11 –Transfer the soup away from the heat and stir in the cilantro.
Step 12 –If you prefer your chili thinner, add the remaining broth to the soup.
Step 13 –Ladle the chili into bowls and top with the avocado, the remaining cheese, and the Greek yogurt.
Step 14 –Serve.