halfbakedharvest.com
Creamy White Chicken Chili
Spicy, creamy, and so delicious. Add a side of beer bread for the perfect bowl to warm up to on a cold fall/winter day!
Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Instructions
- 01
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.
- 02
Melt the cream cheese in the microwave for 10-15 seconds.
- 03
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.
- 04
Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
- 05
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.
- 06
Cover and cook on low for 6-7 hours or high for 4-5 hours.
- 07
Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.
- 08
Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
Nutrition
per serving · 1 serving
- Calories
- 547
- Protein
- —
- Carbs
- —
- Fat
- —
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