White Chicken Chili...You'll Make This on Repeat

I can’t seem to stop talking about how cold it is, but it’s so cold! When I started thinking about dinner over the weekend, soup was the obvious thing. I wanted something with a lot of flavor that was quick and easy to make and hearty. When I look for a recipe, Half Baked Harvest is always the first place I go because everything I’ve ever tried has been so delicious. This recipe from Half Baked Harvest did not disappoint! It checked all the boxes and it’s a keeper! It’s one I’ll make over and over again and it’s Baldy approved! You can make it in the crockpot, but it’s really quick and easy to make stovetop AND…it’s even better the second day! Enjoy!

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Creamy White Chicken Chili

Yield: 6-8

Author: Suzanne Smith

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

This soup is delicious and creamy... perfect for a cold night! The recipe is from Half Baked Harvest and is delicious the first day and even better the second!

Ingredients

• 4 tablespoons extra virgin olive oil
• 2 medium yellow onion, chopped
• 6 cloves garlic, minced or grated
• 2 poblano peppers, seeded and chopped (optional)
• 1 jalapeño, seeded, if desired and chopped (optional)
• 4 teaspoons ground cumin
• 2 teaspoon smoked paprika
• 1 teaspoon chili powder
• kosher salt and black pepper
• 2 pounds boneless, skinless, chicken breasts
• 8 cups chicken broth
• 6 ounces cream cheese, at room temperature
• 2 15-oz cans white beans, drained
• 1/2 cup salsa verde
• 3/4 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• avocado, cheddar cheese, and yogurt, for serving
• lime zest and juice, for serving

Instructions

1. 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 8 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. Eat and enjoy!

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Happy Monday!