White Chicken Chili
Rated 4 stars by 17 users
Servings
6-8
Ingredients
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2 cups FOND’s Nopal & Cilantro Chicken Bone Broth or Pure & Unflavored Chicken Bone Broth
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2 Tbsp tallow
- 1 medium yellow onion, chopped
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1 poblano pepper, seeded and chopped
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1 can of green chiles (mild if desired)
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1 Tbsp chili seasoning
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4 oz 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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Kosher 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 tallow and set the head to medium.
Add the onion and poblano pepper.
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 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 Nopal & Cilantro Bone Broth!
