This is the second time in the past week I have spent (way too much) time on a dish that I wasn't even sure we were going to like. The first time around was homemade gnocchi. I had never had it before and of course my thought process...why not spend a couple hours making it? Thank goodness, it was freaking delicious and a hit for the family! This time around, it was White Chicken Chili. I asked Josh if we liked it, and he reminded me that a girlfriend Jade dropped a bag of it off after we had Lyncoln - and we in fact did like it. That was all I needed to go for it on my own. And quick shout out to the people who drop food off for other people - is there a great way to show your friend love?
If you look up white chicken chili there are so many recipes, especially many in crock pots. I put a few different recipes together to our liking and came up with this recipe. I served it with "street corn" tortilla chips for dipping alongside of homemade cornbread. Truth be told, both the chili and cornbread were delicious, but I probably wouldn't do the combo again. But the chips and chili combo are a must!
All this talk about White Chicken Chili and this recipe is called Green Chicken Chilli. What kind of confusion is this? Well, the recipe is more in line with the traditional white chicken chili except the peppers in the recipe make it green. But don't let that scare you. One, I am not a fan of most "green sauces" so I must note this is not like any other green sauce I've ever had. Two, the recipe is not spicy! If you're looking for more heat, just amp up the jalapenos!
We all know my picture taking skills are at about a zero, so don't judge this recipe based on the picture. I promise you it's so much more delicious that how it appears. But do feel free to judge away and that no-so appetizing swirl of sour cream. I need help - jeesh.
Ingredients
3 Tablespoons of olive oil
1 Medium Yellow Onion, Chopped
6 Cloves of Garlic, Minced
2 Poblano Peppers, Seeded and Finely Chopped
1 Jalapeno Pepper, Seeded and Finely Chopped (add more if you want to amp up the heat)
2 Teaspoons of Cumin
1 Teaspoon of Chili Powder
A large Pinch of Salt & Pepper
1 Rotisserie Chicken, Chunked and/or Shredded
6 Cups of Chicken Broth (this stuff is my go-to)
1 Brick of Cream Cheese, softened
2 Cans of Butter Beans, drained
8 oz Salsa Verde
Optional Toppings:
Shredded Cheese
Avocado
Sour Cream
Directions:
Heat olive oil in a large pot (I used my favorite Dutch Oven). Add the onions and cook for about five minutes. Stir in the garlic, peppers & seasonings. Cook for another 10 minutes, or until peppers are tender. I used this from Pampered Chef to chop my onions - simple, quick and amazing!
Add in the chicken broth & salsa Verde and simmer for 30 minutes.
This is optional, but I used an immersion blender to blend it together to hide the pepper evidence from my family (mainly, Josh). I think it gives the chili more of a soup consistency which I love!
Add in the softened cream cheese and simmer until it is melted and incorporated. This tool from pampered chef is my favorite for mixing!
Once the cream cheese is completely melted and mixed in, you can add in the shredded chicken & beans. Continue to simmer until the chicken and beans are heated.
Once it's served, top with your favorite toppings
And, don't forget chips for dunking - they are so good!
Note: I have zero affiliation with pampered chef, just sharing what I love!
