Description
This creamy white chicken chili recipe with sweet poblanos, tender beans, and onions is a smokey, spicy dinner you’ll love.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1.5 lbs. boneless skinless chicken breast
- salt & pepper to season
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 poblano pepper, diced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 5 cup chicken bone broth
- 2 1/2 cups frozen sweet corn
- 14 oz. low sodium pinto beans, drained and rinsed
- 4 oz. mild green chilis
- 2 tablespoons fresh lime juice
- 1/3 cup fresh cilantro
- 6 oz. cream cheese, softened
- optional garnish: cilantro, green onion, avocado, sour cream or tortillas
Instructions
- Pat chicken breast dry with a paper towel. Season with salt and pepper.
- Heat a dutch oven to medium high heat, add in avocado oil and chicken breast. Sear each side for 3-4 minutes. Once chicken is slightly browned on both sides, remove from the pot and let rest on a plate.
- Next, add in onion, garlic and poblano peppers. Saute until onions are translucent, approximately 3-5 minutes.
- Add in cumin, smoked paprika, coriander and salt. Stir to coat all the vegetables with the spices.
- Next, add chicken breast back to the pot as well as chicken broth.
- Cover and bring to slow simmer. Simmer for 10 minutes or until chicken is cooked through.
- Once chicken is cooked, remove the chicken from the pan and place on a cooking board. Shred chicken using two forks.
- Add shredded chicken back to the pot with sweet corn, pinto beans, green chilis, lime juice, cilantro and cream cheese. Stir and simmer for an additional 5-7 minutes, stirring throughout to help the cream cheese melt and blend together with the rest of the soup.
- Serve. Garnish with cilantro, green onions and avocado.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 258
- Sugar: 4 g
- Sodium: 361 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 67 mg
