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Creamy White Chicken Chili
This delicious one pot chili recipe is another great comfort meal for the winter season as it's very filling.
Ingredients
- 1 tbsp extra virgin olive oil
- 4 garlic cloves minced
- 2 poblano peppers diced
- 1 yellow onion diced
- 1 jalapeno diced
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp ancho chile powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- salt and pepper
- 32 oz low sodium chicken broth
- 7 oz can green chiles
- 3 cans 14.5 oz great northerner beans drained
- 1 lb precooked shredded chicken
- 8 oz 1/3 less fat cream cheese
- 1 lime juiced
- tortilla strips, jalapeno, cheddar or pepper jack cheese, avocado, or chopped cilantro as optional toppings
Instructions
- Drain and rinse the beans. Put half of the beans in a small bowl and mash with a fork or potato masher and set aside. Reserve the other half of the beans
- Heat the oil in a large Dutch oven over medium-high heat. Add the garlic, poblano peppers, onion, and jalapeno and saute for 3-4 minutes
- Add the cumin, oregano, chile powder, smoked paprika, coriander, salt and pepper. Saute 1 minute to toast the spices
- Stir in the broth and green chiles and simmer on medium heat uncovered for 20 minutes
- Remove the pot from heat and stir in the whole beans, mashed beans, chicken, and cream cheese and mix well
- Add the lime juice and mix before dividing the chili among bowls and topping with desired toppings
