Description
Discover how to make delicious Creamy White Chicken Chili with this easy recipe. Perfect for cozy nights in or entertaining guests. Try it today!
Ingredients
- – 2 tablespoons (30 ml) vegetable oil
- – 1 medium yellow onion, chopped
- – 4 cloves garlic, minced or grated
- – 2 poblano peppers, seeded and chopped
- Р1 jalape̱o, seeded, if desired and chopped
- – 2 teaspoons (10 ml) ground cumin
- – 1 teaspoon (5 ml) smoked paprika
- – 1/2 teaspoon (3 ml) chili powder
- – salt and black pepper
- – 1 pound (450 g) boneless, skinless, chicken breasts or thighs
- – 4-6 cups (960-1440 ml) low-sodium chicken broth
- – 4 ounces (113 g) cream cheese, at room temperature
- – 1 can white beans, drained
- – 1/2 cup (120 ml) salsa verde
- – 1 cup (120 g) shredded cheddar cheese
- – 1/2 cup (10 g) fresh cilantro, chopped
- – avocado, cheddar cheese, and yogurt, for serving
- – lime zest and juice, for serving
Instructions
- Warm the vegetable oil in a large saucepan over medium heat. Once hot, add the chopped onion and cook until aromatic, approximately 5 minutes. Mix in the minced garlic, chopped poblano peppers, ground cumin, smoked paprika, chili powder, and a little salt and pepper. Continue cooking for 5-10 minutes until the scents are very prominent. Add the chicken and pour in 4 cups of chicken broth. Adjust the seasoning with more salt and pepper. Cover partially and let it simmer on medium-low heat for 20 minutes until the chicken is fully cooked.
- Soften the cream cheese by microwaving it for 10-15 seconds.
- Remove the chicken from the pot and shred it using two forks. Blend the softened cream cheese into the mixture until it becomes smooth, then incorporate the shredded chicken, drained white beans, salsa verde, and shredded cheddar cheese. Cook for another 5-10 minutes until the cheese has melted. Take off the heat and mix in the chopped cilantro. If necessary, add more broth to achieve the desired consistency.
- Serve the chili by spooning it into bowls. Garnish as preferred with yogurt, cheddar cheese, avocado, cilantro, and a sprinkle of lime zest. Savor and enjoy your meal!
- In your slow cooker, place the chopped onion, minced garlic, chopped poblano peppers, ground cumin, smoked paprika, and chili powder. Add the chicken and pour in 4 cups of chicken broth along with the cream cheese. Season with salt and pepper.
- Cover and set the slow cooker to low for 6-7 hours or on high for 4-5 hours.
- Once done, shred the chicken using two forks. Stir in the white beans, salsa verde, shredded cheddar, and chopped cilantro.
- Serve the chili by ladling it into bowls. Garnish as desired with yogurt, cheddar cheese, avocado, cilantro, and a sprinkle of lime zest. Enjoy your delicious meal!
