Here’s a laid-back version of your White Chicken Chili recipe:
First, you’ll need these ingredients:
- 4-5 strips of bacon
- 1-2 jalapeños, ribs and seeds removed
- Half a yellow onion
- 3 cloves of garlic
- 2 teaspoons each of cumin and chili powder
- 2 cups of chicken broth
- Two 14-ounce cans of diced tomatoes with green chiles (keep the juices!)
- 1.25 pounds of boneless skinless chicken thighs (or breasts if you prefer)
- A 14-ounce can each of pinto beans and black beans, drained and rinsed
- 8 ounces of cream cheese
Now, let’s get cooking!
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Start by blitzing the bacon in a food processor until it’s a chunky paste. Do the same with the onion, garlic, and jalapeño.
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Get your Dutch oven on medium heat and toss in the bacon. Once it starts sizzling, add the onion, garlic, and jalapeño mix so they all cook together.
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Next, add your spices, broth, and tomatoes. Let it all simmer together.
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Time for the chicken. Add it to the pot, cover, and let it simmer on low for about 15 minutes. Once it’s cooked, take it out, let it cool, and shred it.
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Now, stir in the shredded chicken, beans, and cream cheese. The chili will be super thick, almost like a dip. If it’s too thick for your liking, just add some water to thin it out.
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Finally, serve it up with your favorite toppings. I recommend tortilla chips, cilantro, green onion, and cheese.
Enjoy your hearty, spicy, and creamy White Chicken Chili!
