Cookingwithcocktailrings.com
Char poblano chilies over gas flame or in a broiler until blackened on all sides.
1
Enclose charred chilies in a paper bag for 10 min. After roasting poblanos, carefully peel off charred skin, being careful to keep stem intact. Remove stem & discard along with seeds. Dice the roasted poblanos.
2
Heat a large skillet over medium heat, add oil & heat through. Add onions & garlic & sauté until tender (~6 min). Add fire-roasted poblano peppers, diced green chilies, coriander & oregano, stirring to combine.
3
Add chicken stock & nestle in chicken breasts. Bring mixture to a boil then cover & simmer over medium-low heat. Wait ~45 min until you cook the chicken.
4
Remove the chicken to a cutting board & shred it.
5
Season the chili with salt. Return shredded chicken to the pot with the corn & beans. Add cream & stir to combine.
6
Ladle into bowls & serve topped with sour cream, cheese, avocado, jalapeño peppers, cilantro & tortilla chips. Serve warm.
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