White Chicken Chili Recipe

Fall in Colorado is basically the best kept secret … Cooler weather, those crazy gorgeous leaves changing more and more every day ( especially in the mountains) and a whole lot of pumpkin spice (okay, maybe not that much). I swear, it’s like Mother Nature’s way of saying, "Hey, here’s some scenery AND a good excuse to stay in and eat comfort food." Speaking of which, my white chicken chili is the perfect cozy-night-in meal to warm you up while you binge-watch Harry Potter, Twilight, Gilmore Girls, or whatever movie/ show gives you that cozy feeling we all love. So, grab a spoon and let’s make some fall magic happen in the kitchen!

My love for White Chicken Chili came from a recipe I found on instagram. My husband actually sent it to me and said it looked good and wanted me to make it. I did… and we fell in love! After making it a few times I started to tweek the recipe and have created what I think is the perfect white chicken chili. @asutherland _belle holds the original recipe and deserves most of the credit!

~White Chicken Chili ( for when traditional red chili just doesn’t sound good) ~

Ingredients

• Olive oil

• 1 large yellow onion ( chopped)

• big heaping spoonful of minced garlic

• 1-2 jalapeños ( you will dice one for the inside of your soup, and slice on for garnish)

• 2 tsp cumin

• 1 tsp paprika

• 1 tsp chili powder

• 1 tsp oregano

• 1/2 tsp corriamder

• 1/2 tsp cyanne

• 1/2 tsp red pepper chili flakes

• garlic salt ans pepper to your liking

• 1 pack of bacon

• boneless skinless chicken thighs ( as much as you want) we like a lot of meat so I do 10-12 thighs

• 6 cups of chicken broth

• 8 oz cream cheese ( softened)

• 1/2 cup sour cream

• 2 cans of white beans ( drained)

• 1 cup salsa verde ( I use hot)

• 1 small can of diced green chilis ( I use hot)

• shredded pepper jack cheese ( about 2 cups)

• 1 cup of cilantro chopped

  Toppings

• avocado, more cheese, jalapeño, green onion, sour cream, tortilla chips

Instructions

• heat a skillet on high heat because we are going to sear our chicken to get some good color before we add it to our soup where it’ll finish cooking through! This step is a must for me. First cook your bacon, we are going to sear the chicken in the bacon grease. Season the chicken with salt, pepper, paprika, and some chili flakes, then add a few pieces to your skillet and sear on both sides just until they have a nice brown crust. Do not cook it all the way. It is going to cook in the broth and become so tender and delicious! I have skipped this step before and just trust me… its makes a difference!

• Get your dutch oven pot warming up over medium high heat, and once it's nice and warm add some olive oil and your chopped onion. I let this cook for just a few minutes.

• Add your garlic, jalapeño, and seasonings. Let cook together for a couple minutes

• Add your broth and Chicken. Cover and let simmer 20 minutes.

• Pull your chicken out and shred ( it should be fulled cooked and so tender) if it’s not, let it keep simmering.

• Add your chicken back in along with the cream cheese, sour cream. cheese, beans, salsa verde, green chilis let this cook together stirring occasionally until everything is melted together and smooth

• Add 1 cup of pepper jack cheese and a small handful of cilantro. Let cook.

• Put soup in a bowl and top with the toppings!

• Enjoy the best fall meal!