White Chicken Chili
Rated 4 stars by 15 users
Servings
6-8
Ingredients
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2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 poblano peppers, seeded and chopped
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1 can of green chiles (mild if desired)
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1 Tbsp Noble Foods chili seasoning
- 4 ounces cream cheese, at room temperature
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1-2 lbs of chicken thighs, boneless, skinless, and meat pulled apart
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1 can pinto or white beans, soaked, rinsed and drained
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½ cup salsa verde
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Redmond Real salt, to taste
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½ cup fresh cilantro, chopped
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Sliced avocado, sour cream, and shredded cheese for serving
Directions
In a 6 quart dutch oven, add olive oil and set the head to medium.
Dice your onion and poblano pepper, add them to the dutch oven.
After about 5 minutes, add the chili seasoning and stir continually. Keep cooking until the vegetables are cooked through, about 10 more minutes.
Deglaze the pan with the bone broth. Add the bone broth gradually while stirring so as to get all the flavorful veggies on the bottom incorporated.
Once combined, add the cream cheese spooning about 1 oz in at a time, whisk to combine. Add the chicken and the rinsed white or pinto beans along with the salsa verde. Simmer for 20 minutes. Season to taste with salt and serve into bowls, topping with sliced avocado, sour cream, and shredded cheese if desired.
Recipe Note
Flavor tip: Want to level-up the flavor? Replace the Regenerative Chicken Bone Broth with 2 jars of our Nopale & Cilantro Bone Broth!
