Fire-Roasted Poblano & White Chicken Chili

Steps

• Char the Poblanos: Place the poblano peppers directly over a gas flame or under the broiler, turning frequently until blackened and blistered on all sides. Transfer to a bowl, cover tightly with plastic wrap for 10 minutes to steam, then peel off the charred skin, remove the seeds, and dice.
• Build the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onion and jalapeño, sautéing until translucent (about 5-7 minutes). Add the minced garlic and cook for 1 more minute until fragrant.
• Bloom the Spices: Stir in the cumin, coriander, Mexican oregano, and smoked paprika. Let the spices toast in the hot oil for 30 seconds to release their essential oils before pouring in a splash of the chicken broth to deglaze the pot.
• Simmer the Chili: Add the remaining chicken broth, the whole and mashed cannellini beans, diced green chiles, fire-roasted poblanos, and shredded chicken. Bring to a gentle boil, then reduce the heat to medium-low. Let simmer uncovered for 20 minutes to meld the flavors.
• Incorporate the Cheese: Turn off the heat entirely to prevent the dairy from breaking. Gradually whisk in the 6 oz of freshly grated Cache Valley Creamery Pepper Jack, a small handful at a time, stirring continuously until the broth becomes smooth and creamy. Stir in the crema if using.
• Garnish and Serve: Ladle the chili into bowls. Top generously with the remaining Cache Valley Creamery Monterey Jack, fresh cilantro, diced avocado, and a squeeze of fresh lime juice. Serve alongside warm tortilla chips.