Name: Creamy White Chicken Chili
Ingredients: For the Chili: 2 tbsp olive oil; 1 lb chicken breast, diced; 2 roasted poblano peppers, peeled and diced; 1 small onion, finely chopped; 3 garlic cloves, minced; 2 cups chicken stock; 1 cup half-and-half; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1 cup white beans (cannellini or navy beans), drained and rinsed; 1/2 cup fire-roasted corn kernels; 1/4 cup salsa verde; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp white pepper; Salt and black pepper to taste; Optional Toppings: Avocado slices; Tortilla chips; Fresh cilantro; Lime wedges

Description

Creamy White Chicken Chili is a hearty, flavorful dish that brings comfort and warmth on chilly days. With a creamy base enriched by roasted poblano peppers, tender chicken, white beans, and a touch of spice, this dish offers a milder, yet rich and satisfying alternative to traditional red chili.

Ingredients

Units Scale

For the Chili:
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 2 roasted poblano peppers, peeled and diced
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cups chicken stock
- 1 cup half-and-half
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup white beans (cannellini or navy beans), drained and rinsed
- 1/2 cup fire-roasted corn kernels
- 1/4 cup salsa verde
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp white pepper
- Salt and black pepper to taste
Optional Toppings:
- Avocado slices
- Tortilla chips
- Fresh cilantro
- Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked through. Remove and set aside.
Sauté Vegetables: In the same pot, add onions and garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add the Base Ingredients: Stir in the roasted poblano peppers, cumin, chili powder, smoked paprika, oregano, and white pepper. Cook for 1-2 minutes to toast the spices.
Simmer the Broth: Pour in the chicken stock and bring to a gentle boil. Reduce heat to low, add the white beans and salsa verde, and let simmer for 10 minutes.
Add Creamy Elements: Stir in the half-and-half, sour cream, and cheddar cheese, stirring until fully combined and the cheese has melted.
Incorporate the Remaining Ingredients: Add the cooked chicken and fire-roasted corn to the pot. Simmer for an additional 5-7 minutes, allowing the flavors to meld together.
Adjust Seasoning: Taste the chili and adjust salt and pepper as needed. For extra heat, add more chili powder or a dash of cayenne pepper.
Serve: Ladle the chili into bowls and garnish with optional toppings like avocado, tortilla chips, cilantro, or lime wedges.