Recipe
Creamy White Chicken Chili
Time: 45 minutes
Yield: 6 servings
| 2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 4 clove garlic, minced or grated 2 poblano peppers, seeded and chopped 1 jalapeño, seeded, if desired and chopped 2 teaspoons ground cumin 1 teaspoon smoked paprika ½ teaspoon chili powder kosher salt and black pepper |
1 pounds boneless, skinless, chicken breasts or thighs 4-6 cups chicken broth 4 ounces cream cheese, at room temperature 1 can white beans, drained ½ cup salsa verde 1 cup shredded cheddar cheese ½ cup fresh cilantro, chopped avocado, cheddar cheese, and yogurt, for serving lime zest and juice, for serving |
Stovetop method:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
Melt the cream cheese in the microwave for 10-15 seconds.
Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl.
Slow Cooker method:
In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.
Cover and cook on low for 6-7 hours or high for 4-5 hours.
Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.
Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl.
Adapted from Half-Baked Harvest