Creamy White Chicken Chili
Recipe: https://recipestripper.com/recipes/0ef4a541-f305-4718-aa3b-080c2cad7fae
Original source: https://www.halfbakedharvest.com/creamy-white-chicken-chili/
Recipe image: https://www.halfbakedharvest.com/wp-content/uploads/2021/11/Creamy-White-Chicken-Chili-1.jpg

Spicy, creamy, and so delicious. Add a side of beer bread for the perfect bowl to warm up to on a cold fall/winter day!
Yield: 6
Prep time: PT15M
Cook time: PT30M
Total time: PT45M

Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded, if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 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. [Stove] 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 4 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
2. [Stove] Melt the cream cheese in the microwave for 10-15 seconds
3. [Stove] 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
4. [Stove] 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
5. [Slow Cooker] In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper
6. [Slow Cooker] Cover and cook on low for 6-7 hours or high for 4-5 hours
7. [Slow Cooker] Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro
8. [Slow Cooker] 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