This chicken chili is easily made in a Dutch oven while camping or ahead of time with just a few simple ingredients like roasted pobalnos, broth, and beans. Adjust the heat to your taste and see our tips for thickenig below.
Roast the poblanos until the skin has blistered all over.
Wrap in foil and allow to steam for 5 minutes.
Carefully remove the foil and peel back the charred skin. Discard.
Chop the roasted poblanos and set aside.
Prep the Dutch Oven
Heat the Dutch oven over the cooler side of the fire, or medium heat.
Add the oil and allow to coat the pan.
Cook the Chicken
Add the chicken and brown on one side, about 4 minutes.
Add the onion and flip the chicken to brown on the other side 4 minutes longer while the onion softens.
Add in the chopped roasted poblanos, garlic, taco seasoning and cumin. Stir to combine.
Deglaze and Add the Liquid
Deglaze the pan, if needed with a splash of broth scraping up any browned bits
Slowely pour the remaining broth into the Dutch oven.
Add the juice from the lime.
Add the beans, green chiles, and tortilla strips.
Boil
Bring to a slow boil and let simmer for 45 minutes.
Blend
Remove the chicken from the pot.
With an immersion blender, or working with a food processor, pulse half of the broth to thicken.
Shred the chicken and return it to the pot.
Serve
Allow the chicken chili to cool for 5 minutes before serving.
When ready to serve, ladle into bowls and serve with desired toppings and garnish
Notes
Boneless skinless chicken thighs work great for this recipe too.Store leftovers after cooled in airtight resaleable containers in the refrigerator for up to 4 days. Reheat individual portions a small pan over low or in the microwave in bursts until heated through. To cut carbs, omit the tortillas. To cut more carbs, half the beans and replace them with mushrooms.