Fall + soup + roasted poblanos straight from Nana’s garden. Need I say more?
Roasted Poblano and Hominy Chicken Chili
2 Tbsp butter
1 onion, chopped
1 Tbsp garlic, minced
1 can northern beans, drained
1 1/2 cans of hominy, drained
4 poblano peppers, roasted* and chopped
1 can Ro-Tel
1 large roasted chicken, deboned and cut into cubes
3 cans of chicken broth
2 tsp smoked sea salt crystals
1 tsp cumin
1 Tbsp paprika
2 Tbsp chili powder
Melt butter in a large stockpot or Dutch oven. Add onion and cook over medium-low heat for 10 minutes, or until onion softens. Add garlic and saute for 1 minute. Add all remaining ingredients and stir to combine. Bring to a boil; cover and reduce heat to simmer. Let simmer 30-45 minutes until meat and vegetables are tender. Garnish with green onions, and, if you like, cheese and sour cream.
*I used the roasting tutorial from This Gal Cooks for my peppers, and it worked a treat!