White Chicken Chili
Chili is one of my favorite cold weather soups. If I’m being honest it’s the toppings that really hold my affection. I love the creamy scoop of yogurt with the melted cheese, the dash of hot sauce, maybe a bit of green onion or cilantro. Its the best! I don’t always want a super hearty tomato-y meal though... Enter the white chicken chili. It’s like a cumin-y twist on chicken soup, but you get to load it with toppings and eat it with cornbread. Count me in. It’s also universally loved at family gatherings, so check that one off your list.
Ingredients:
2 tablespoons butter
1 onion, diced
2 poblano or bell peppers, diced
4 cloves garlic, diced
2 teaspoons salt
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon smoked paprika
black pepper to taste
2 cups spinach, finely chopped
4 chicken breasts, whole
1 can white beans, drained
1/4 cup mild salsa verde (we like this one)
6 cups chicken broth
1/2 cup heavy cream (or coconut milk for dairy free)
toppings:
shredded cheddar cheese
greek yogurt
hot sauce
diced cilantro or green onion
Directions:
In a large pot, melt the butter over medium heat. Add the onions and let them cook until softened. Add the garlic and peppers and do the same. Season with salt, cumin, coriander, oregano, paprika, and pepper and stir well. Add the spinach, the whole chicken breasts, the beans, the salsa verde, and broth and stir together. Put the lid on and cook at medium low heat for about 30-45 minutes, until the chicken is cooked through. Remove the chicken and use two forks to shred it. Add it back to the pot and stir through. Add the cream and stir. Taste for seasoning and adjust where it needs it. Ladle it up and load it with toppings!
