White Chicken Chili
This creamy White Chicken Chili is a comforting twist, swapping ground beef and tomatoes for tender rotisserie chicken, white beans, and a zesty salsa verde base. Serve with your favorite chili toppings! SLOW COOKER: 6-7 hours or high for 4-5 hours
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 poblano peppers, seeded and chopped (or 1 large green pepper)
- 4 cloves garlic, minced or grated
- 1 jalapeño, seeded, if desired and chopped
- 2 Tbsp ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- kosher salt and black pepper
- 3-4 cups rotisserie chicken, pulled or chopped
- 2 cups frozen roasted corn
- 5 cups chicken broth
- 8 ounces cream cheese, at room temperature
- 1 15 oz can white beans, drained (or 2 cans if you want more beans)
- 1 cup salsa verde
- 1 cup shredded cheddar cheese, or or mixed Mexican shredded
- ½ cup fresh cilantro, chopped
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
Equipment
- Slow Cooker
Instructions
Stovetop Method:
- To a Dutch oven, heat the olive oil and add the onion and poblano pepper (or green pepper), and sauté 4-5 minutes.
- Stir in the garlic, jalapeño, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant.
- Add the pulled (or chopped) chicken, corn, and then stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 10 minutes.
- Melt the cream cheese in the microwave for 10-15 seconds.
- Stir in the cream cheese until smooth, and add the white beans, salsa verde, and shredded 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 sour cream, more shredded cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
Slow Cooker Method:
- In the bowl of your slow cooker, combine the onion, peppers, garlic, jalapeño, and all spices.
- Add the chicken, corn and broth and season to taste with salt and pepper. OPTIONAL to add whole chicken breasts instead of pre-cooked rotisserie or chopped.
- Cover and cook on low for 6-7 hours or high for 4-5 hours. If you used whole chicken breasts, shred at this time with 2 forks.
- Stir in the soft cream cheese, white beans, salsa verde, cheddar, and cilantro. Cover with a lid for about 10-15 minutes.
- 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 Facts
Calories: 431kcal, Carbohydrates: 17g, Protein: 33g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 131mg, Sodium: 1245mg, Potassium: 339mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1179IU, Vitamin C: 31mg, Calcium: 159mg, Iron: 2mg