Savory Poblano Chicken Tortilla Chili
Indulge in this hearty Savory Poblano Chicken Tortilla Chili, a deliciously thick stew that's sure to impress at any gathering. This simple yet flavorful dish combines tender chunks of boneless chicken breast with the earthy notes of ground cumin, diced poblano peppers, and aromatic onions. The use of corn tortillas not only adds substance but also helps to thicken the stew, creating a satisfying texture. What sets this chili apart is the customizable heat level achieved through your choice of salsa verde, making it perfect for any palate. Opt for cannelini beans for a brighter color and a pleasant creamy texture in your bowl. Whether served as a warming lunch or a delightful snack, this recipe is guaranteed to earn rave reviews from your diners! Feel free to warm up additional tortillas for dipping, or enjoy crunchy baked tortilla strips on top for that perfect finishing touch.
N/A
Servings
550
Calories
11
Ingredients
Ingredients
Corn tortillas
8 (divided, 4 cut in half and sliced, 4 grated or finely chopped)
Vegetable oil
2 teaspoons (divided)
Boneless skinless chicken breast
1 lb (cut into 3/4 inch pieces)
Ground cumin
1 teaspoon (for seasoning chicken)
Poblano pepper
1 cup (chopped (about 1-2 medium))
Onion
1/2 cup (chopped)
Garlic clove
1 (finely minced)
Reduced-fat chicken broth
2 (14-ounce) cans (for the base of the chili)
Pinto beans
2 (15-ounce) cans (drained and rinsed)
Salsa verde
1 1/4 cups (or 1 (10-ounce) can green enchilada sauce)
Cilantro
2 tablespoons (minced for garnish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Take 4 of the corn tortillas, cut them in half, then stack and slice into 1/2-inch strips. Toss these strips with 1 teaspoon of vegetable oil until well-coated.
3
Spread the tortilla strips in a single layer on a baking sheet and bake for 10-12 minutes or until they are crispy, stirring once halfway through. Remove from oven and set aside.
4
Using the remaining 4 tortillas, fold them into quarters and grate them coarsely using a box grater or chop them finely if preferred.
5
Season the chicken pieces with cumin, ensuring they are evenly coated.
6
In a large soup pot, heat the remaining 1 teaspoon of vegetable oil over medium heat. Add the seasoned chicken and cook for about 5 minutes until just browned. Remove the chicken from the pot and set aside.
7
In the same pot, add the diced poblano peppers, chopped onion, and minced garlic. Sauté for about 3 minutes until the onion becomes translucent.
8
Return the chicken to the pot, and add the reduced-fat chicken broth, rinsed pinto beans, salsa verde, and grated tortillas. Mix well.
9
Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer, uncovered, for 15 minutes. Stir occasionally.
10
After simmering, stir in minced cilantro and give it a good mix.
11
Ladle the chili into serving bowls, and top with the baked tortilla strips for added crunch and flavor.
Nutrition Information
9g
Fat
70g
Carbs
40g
Protein
12.5g
Fiber
450mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Savory Poblano Chicken Tortilla Chili?
It is a hearty, thick stew made with chicken breast, poblano peppers, pinto beans, and salsa verde, thickened naturally with grated corn tortillas.
How many calories are in a serving of this chili?
Each serving contains 550 calories.
How do I make the crispy tortilla topping?
Cut 4 corn tortillas into 1/2-inch strips, toss with 1 teaspoon of oil, and bake at 400°F (200°C) for 10-12 minutes until crispy.
What is the secret to thickening this chili?
The secret is using 4 corn tortillas that have been coarsely grated or finely chopped and stirred directly into the broth.
Can I substitute the pinto beans?
Yes, you can use cannelini beans for a brighter color and a creamier texture.
What can I use if I don't have salsa verde?
You can substitute salsa verde with one 10-ounce can of green enchilada sauce.
How much protein is in this recipe?
This chili is high in protein, providing 40g per serving.
How do I season the chicken for this chili?
The chicken pieces should be evenly coated with 1 teaspoon of ground cumin before browning.
What is the fat content of this dish?
This recipe is relatively low in fat, containing only 9g per serving.
How long should the chili simmer?
The chili should simmer uncovered for 15 minutes, stirring occasionally.
Is this chili spicy?
The heat level is customizable based on your choice of salsa verde, which ranges from mild to hot.
How much fiber does this recipe provide?
This recipe provides 12.5g of fiber per serving.
What aromatics are used in the base?
The base uses chopped onion, minced garlic, and chopped poblano peppers.
What type of chicken is recommended?
The recipe calls for 1 lb of boneless skinless chicken breast cut into 3/4 inch pieces.
How much sodium is in this chili?
There is 450mg of sodium per serving.
When do I add the cilantro?
Stir in 2 tablespoons of minced cilantro after the chili has finished simmering.
Can I serve this with anything else?
You can serve it with extra warmed tortillas for dipping or top it with the included baked tortilla strips.
What temperature should I bake the tortilla strips at?
Preheat your oven to 400°F (200°C) for the tortilla strips.
How many carbohydrates are in this recipe?
There are 70g of carbohydrates per serving.
How much broth do I need?
You will need two 14-ounce cans of reduced-fat chicken broth.
What are the primary tags for this recipe?
The tags include chili, chicken, poblano, comfort food, stew, Mexican, salsa verde, tortilla, weeknight dinner, and healthy.
How long does it take to brown the chicken?
It takes about 5 minutes over medium heat until the chicken is just browned.
How many pinto beans are required?
The recipe uses two 15-ounce cans of pinto beans, which should be drained and rinsed.
What is the total ingredient count?
There are 11 ingredients in this recipe.
How much onion should I use?
Use 1/2 cup of chopped onion.
How do I prepare the poblano pepper?
You need about 1 cup of chopped poblano pepper, which is roughly 1-2 medium peppers.
Is the chili served with garnish?
Yes, it is garnished with minced cilantro and the homemade baked tortilla strips.
What is the texture of the chili?
It is a deliciously thick stew with tender chunks of chicken and creamy beans.
How much vegetable oil is used?
A total of 2 teaspoons of vegetable oil is used, divided between the tortilla strips and sautéing.
Can this recipe be served as a snack?
Yes, while it is a hearty lunch or dinner, it can also be served as a delightful snack.