White Chicken Chili
Creamy, spicy, + full of flavor
Ingredients
2 tbsp extra virgin olive oil
1 sweet onion, chopped
1 shallot, chopped
4 cloves garlic, minced
2 poblano peppers, seeded and chopped
1 or 2 jalapeño, seeded and chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
kosher salt and black pepper
2-4 skinless, chicken breasts
4-6 cups of quality chicken broth
1 block of cream cheese, at room temperature
1 can white beans, drained
1 can kidney beans, drained
1 can of fire-roasted tomatoes with green chilies
1 small can salsa verde
1 cup shredded cheddar cheese
5 sliced corn tortillas + frying oil (I use vegetable or canola oil)
avocado, cheddar cheese, sliced limes, tortilla strips, and sour cream, for serving
Instructions
1. Heat the olive oil (and bacon grease) in a large pot over medium heat. Add the onion and shallot, cook for 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.
2. Pull the chicken out and shred using 2 forks. Add the chicken back in and stir in the cream cheese, white + kidney beans, roasted tomatoes, salsa verde, and cheddar cheese. Simmer for 10 minutes, until the cheese is melted. Remove from the heat.
3. Heat up frying oil and add the sliced tortilla stripes and fry for 10-15 mins
4. Ladle the chili into bowls. Top, as desired, with sour cream, cheese, avocado, cilantro, sliced limes, tortillas strips, and green onions. Eat and enjoy!
