Football Sundays in our house often mean comfort food. I love chili, and this adaption of Half Baked Harvest's white chicken chili is a fall favorite in our house. The leftovers heat up well for lunches throughout the week.
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 poblano peppers, seeded and roughly chopped
1 jalapeno, seeded and diced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
salt and pepper
2 chicken breasts, cut in half
4 cups chicken or vegetable broth
8 ounces cream cheese, at room temperature
1 can pinto beans, drained
3/4 cup salsa verde
1 1/2 cup shredded cheddar cheese
1/2 cup cilantro, roughly chopped
1 lime, zested and juiced
For serving: avocado, cheddar cheese, sour cream, tortilla chips, etc.
Preparation:
1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, and jalapeno.
2. Season with cumin, paprika, chili powder, and a pinch of salt and pepper. Cook 5-10 minutes, until very fragrant.
3. Add the chicken, then stir in 4 cups broth. Cover and simmer over medium-low heat for 20-25 minutes, until the chicken is cooked through.
4. Remove chicken and use 2 forks to shred into large chunks. Return to broth and stir to combine.
5. Place the cream cheese in a heat proof bowl and microwave for 15 seconds to soften. Stir into soup.
6. Once cream cheese has melted and been incorporated, add white beans, salsa verde, and cheddar cheese to soup. Simmer for 10-15 minutes, until the cheese is melted and soup is a consistent texture. Remove from heat and stir in the cilantro.
7. Ladle the chili into bowls. Top with desired toppings: avocado, cheddar cheese, sour cream, tortilla chips, etc. Serve with Cornbread.
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 poblano peppers, seeded and roughly chopped
1 jalapeno, seeded and diced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
salt and pepper
2 chicken breasts, cut in half
4 cups chicken or vegetable broth
8 ounces cream cheese, at room temperature
1 can pinto beans, drained
3/4 cup salsa verde
1 1/2 cup shredded cheddar cheese
1/2 cup cilantro, roughly chopped
1 lime, zested and juiced
For serving: avocado, cheddar cheese, sour cream, tortilla chips, etc.
Preparation:
1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, and jalapeno.
2. Season with cumin, paprika, chili powder, and a pinch of salt and pepper. Cook 5-10 minutes, until very fragrant.
3. Add the chicken, then stir in 4 cups broth. Cover and simmer over medium-low heat for 20-25 minutes, until the chicken is cooked through.
4. Remove chicken and use 2 forks to shred into large chunks. Return to broth and stir to combine.
5. Place the cream cheese in a heat proof bowl and microwave for 15 seconds to soften. Stir into soup.
6. Once cream cheese has melted and been incorporated, add white beans, salsa verde, and cheddar cheese to soup. Simmer for 10-15 minutes, until the cheese is melted and soup is a consistent texture. Remove from heat and stir in the cilantro.
7. Ladle the chili into bowls. Top with desired toppings: avocado, cheddar cheese, sour cream, tortilla chips, etc. Serve with Cornbread.