Whenever it starts to get cold outside, my wife and I love to make this white chicken chili. Its our go-to whenever we want a warm filling meal that isn’t too difficult. It also reheats very well, making it the perfect leftover meal for lunch!

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion – chopped
• 4 cloves of garlic – minced
• 2 poblano peppers – seeded/chopped
• 1 jalapeño – seeded/chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt/pepper
• 1 pound boneless skinless chicken breast
• 4-6 cups chicken broth
• 4 ounces cream cheese – room temperature
• 1 can white beans – drained
• ½ cup salsa verde
• 1 cup shredded Mexican blend cheese
• Avocado, shredded cheese, sour cream, tortilla chips, lime juice

 Directions

1. In a large pot over medium heat, combine olive oil and onion and cook until fragrant  (about 5 minutes).
2. 2. Add the garlic poblano peppers, cumin, paprika, chili powder, and salt and pepper. Cook 5-10 minutes.
3. Add the chicken breast, 4 cups of chicken broth, and more salt and pepper for seasoning. Simmer partially covered over medium-low heat until chicken is fully cooked (about 20 minutes).
4. Once cooked, removed the chicken and shred using two forks (or a stand mixer with the paddle attachment!). Do not add back to the pot yet.
5. Soften the cream cheese in the microwave for 10-15 seconds, then add it to the pot, stirring until smooth.
6. Add the shredded chicken, white beans, salsa verde, and shredded cheese. Stir until combined, and cook 5-10 minutes.
7. If the chili is too thick, add additional broth to thin.
8. Remove from heat, add toppings, and enjoy!