Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic and poblanos and cook until softened, 4 to 5 minutes.
- Add the cumin, paprika, chili powder, salt and pepper. Stir and cook for 1 to 2 minutes.
- Add the chicken broth to the pot and increase the heat to high. Bring to a boil, then reduce the heat to medium and simmer until the broth reduces slightly, 8 to 10 minutes.
- Reduce heat to low and stir in the cream cheese until fully combined.
- Add in the shredded chicken, beans and corn to the pot. Taste and add more salt and pepper as needed. Serve with your choice of scallions, tortilla chips and/or jalapeños
Crockpot directions: Cook the onions, garlic and peppers first. Using Rotisserie chicken add everything to the pot and cook on low for 4-6 hours.
Notes
❤️ Why You’ll Love This White Chicken Chili
- Creamy, comforting, and full of flavor
- Easy one-pot meal
- Great for meal prep and leftovers
- Packed with protein and fiber
- Perfect for chilly nights or game day
