White Chicken Chili

Written By Root House
 
 

A note from Cristi:

This soup is a go-to in our home during the colder months. White Chicken Chili: Cristi’s Version. It's creamy, hearty, packed with flavor, and while it's delicious on its own, the toppings take it to the next level. Over the years, I've tested many variations of this recipe, but the method below has remained my personal favorite. The immersion blender has been a game changer for how all the layers of this soup come together, and I highly recommend the small kitchen electric, not only for soups, but also for quick salad dressings, sauces and marinades. All said and done, the recipe makes approximately 8-10 servings, depending on how many hungry teenagers you're feeding. Need to stretch it further for a family meal, team dinner, or impromptu gathering at the house? Pair it with a fresh salad and skillet cornbread. Hope it serves you as well as it has served us.

 

Ingredients:

  • 2 tablespoons avocado oil

  • 2 small yellow onions, chopped

  • 4-5 poblano chilies, seeded and chopped

  • 1 (16 oz) jar mild salsa verde

  • 5 garlic cloves, minced

  • 1 tablespoon cumin

  • 1 tablespoon garlic powder

  • 1 tablespoon chili powder

  • 1 teaspoon smoked paprika

  • 2 teaspoons Better Than Bouillon (roasted chicken flavor)

  • 1/2 cup chopped fresh cilantro, plus more for garnis

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 oz block cream cheese

  • 8 cups vegetable broth

  • 1 lb. cooked and shredded chicken

  • 2 (15 oz) cans Northern white beans, drained and rinsed

  • 1 (12 oz) bag roasted frozen corn

  • 2 limes, juiced

Toppings:

  • Lime wedges

  • Avocado slices

  • Sliced jalapeños

  • Fresh cilantro

  • Mexican Crema or Sour Cream

  • Shredded pepper jack or Monterey Jack cheese

  • Crushed tortilla chips

Instructions:

01. In a large pot, heat avocado oil over medium heat. Add the chopped onions and poblano chilies. Sauté for about 8 minutes, or until softened.

02. Add the minced garlic to the pot and sauté for an additional 2 minutes, stirring frequently, until fragrant.

03. Add the cream cheese, Better Than Bouillon, salsa verde, cilantro, vegetable broth, and spices (cumin, garlic powder, chili powder, smoked paprika, salt, and pepper). Stir to melt the cream cheese, then use an immersion blender to blend the mixture until smooth and creamy. (Be sure you wait to add the chicken, beans and corn until after you have blended.)

04. After blending, stir in the shredded chicken, white beans, corn, and the juice of 2 limes. Mix well to combine.

05. Bring to a boil over high heat then reduce the heat to medium-low and let it simmer for about 30-45 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened. The longer it simmers the better. If it gets too thick, feel free to add a little water to thin it out.

06. Ladle the chili into bowls and garnish with your choice of toppings: like lime wedges, avocado slices, sliced jalapeños, fresh cilantro, Mexican crema, shredded cheese, and crushed tortilla chips.

 
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