Creamy White Chicken Chili

Ingredients

• 2 Tbs extra virgin olive oil
• 1 med yellow onion, chopped
• 4 cloves garlic, minced or grated
• 2 poblano peppers, seeded and chopped
• 1 jalapeño, seeded, if desired and chopped
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1⁄2 tsp chili powder
• Kosher salt and black pepper
• 1 lb boneless, skinless, chicken breasts or thighs
• 5 cups low-sodium chicken broth
• 4 oz cream cheese, at room temperature
• 1 can white beans, drained
• 1⁄2 cup salsa verde
• 1 cup shredded cheddar cheese
• 1⁄2 cup fresh cilantro, chopped
• Avocado, scallions, cheddar cheese, lime zest and juice, and yogurt/sour cream for serving

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
2. Melt the cream cheese in the microwave for 10-15 seconds.
3. Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!