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White Bean Chicken Chili

White Bean Chicken Chili
Course: Main Course

Ingredients

  • 2 tbsp. Extra Virgin olive oil
  • 1 medium Yellow Onion
  • 4 cloves Garlic
  • 1 Large Jalapeno, seeded and chopped
  • 2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • salt and pepper
  • 1.5 lbs Boneless skinless chicken breast or thights
  • 6 cups chicken broth
  • 8 oz cream cheese at room temperature
  • 1/2 cup sour cream
  • 2 15.5oz Cans of White Beans, drained great northern
  • 1 cup Salsa Verde
  • 4.5 oz diced green chiles
  • 1 cup shredded pepper jack cheese
  • 1/4 cup fresh cilantro chopped
  • Avocado, pepper jack, and sour cream for serving on top

Instructions

  • Heat the olive oil in a large pot over medium heat and add the onion and cook until fragrant, about 5 minutes.
  • Stir in the garlic, jalapeno, cumin, smoked paprika, chili powder, oregano, coriander, red pepper flakes, and a pinch or salt and pepper, Cook 5-10 minutes until fragrant.
  • Add the chicken and stir in the broth. Season with an additional pinch of salt and pepper. Partially cover and simmer over medium heat for 20 minutes or until the chicken is fully cooked.
  • Pull the chicken out and shred then set aside.
  • Add the cream cheese to the pot and stir until fully melted/smooth.
  • Add the shredded chicken, white beans, salsa Verde, green chilies, and sour cream. Stir to mix in.
  • Slow sprinkle in the shredded pepper jack cheese and stir until fully melted. This takes 5-10 minutes.
  • Remove from heat and stir in the Cilantro
  • Serve with additional topping and enjoy!