| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 3 large poblano peppers
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 pounds ground chicken
- 1 onion, chopped
- 1 jalapeno, seeded and finely chopped
- 4 cloves garlic, finely chopped
- 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
- 1/4 cup cilantro, a handful
- 2 cups chicken stock
- 2 teaspoons honey
- Salt and pepper
- 1 lime, juiced
- 1/2 cup creme fraiche
- 3 cups lightly crushed tortilla chips –whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor
- 1 cup shredded Swiss cheese, about 1/3 pound
- 1 cup shredded Monterey Jack cheese, about 1/3 pound
Instructions
- Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.
- While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
- When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 533 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 41 g |
| Cholesterol | 178 mg |
| Sodium | 972 mg |
Reviews
Well worth the work…delicious recipe!
This is soooo good! I did make 2 changes after reading some of the reviews. I broiled the tomatillos along with the poblanos so that they would be soft and not raw. I cut the chicken broth amount by half and am glad I did, because it still had a ton of juice at the end, but it didn’t bother me, if I would have used the full amount, it would have been way too much for me. Other than that, I followed exact, and it was perfect!
I think that this is my absolute most favorite recipe I ever downloaded. I love it, my husband loves it. We make it regularly. It is SOOOOOO friggin good!! Thanks Rachel!
Really yummy and healthy!! I took the basic part of the recipe (the chili part and made a batch for 18 people adding white beans and it has been a major hit three times now!!! Thank you Rachel and Bravo
Tasty I cut the recipe in half and thought the chicken broth would make this too wAtery so instead I threw in a bullion cube instead tastes great!
When I made this I was surprised at how soupy it is. I thought I did it wrong. I rewatched the show and found that I didn’t. So, I added 1 cup of uncooked brown rice and it turned out perfect. I couldn’t get pablano peppers so I left them out. I spooned one cup of the mixture into 2 cup pyrex bowls, topped each one with 1/3 cup of the combined cheeses and browned under the broiler. This way I could freeze 1/2 of the bake without the cheese and have individual servings as usual. It makes 6 cups.
I think this recipe is okay. I liked the flavors, however, next time I will boil the tomatillos first before adding them to the chicken.
This recipe was the best mexican recipe I’ve ever made. My family loved how flavorful it was. I will be making it alot in the future. It would be great for entertaining as well. It’s alot of fun to make to. Thank you for sharing this great dish.
WOW! somehow I missed that this was a chili/tortilla soup. I might have passed it by but sooo glad I didn’t. It was restaurant quality and I’ve had a number of different restaurant’s tortillas soups. Then because of the melted cheeses on top, the recipe reminded me of French Onion soup, but oh so good. my husband loved it. prep time is where most of the work is, but then comes together quickly. enjoy
loved this recipe! i agree to reduce the stock, but otherwise perfect! and I will try it as a topping for nachos with the cheese melted on top next time!! yum!