White Chicken Chili (Cheri's recipe)

Ingredients

5-6 boneless chicken breasts (or 1-2 lbs ground chicken)

2-3 cans great northern beans, drained and rinsed or canned white chili beans (only drain slightly, do not rinse) - reserve half of one can; blend with immersion/stick blender or mash with fork before adding

1 onion diced

4-6 cloves garlic, minced

2 4 oz can diced green chiles

1/2 - 1 finely chopped jalapeño (to taste)

2 poblano peppers, diced

1-2 cups roasted salsa verde

2-4 cups chicken stock

1/4 tsp black pepper

2 tsp cumin

1 tsp Mexican oregano

1 bay leaf

1/2 tsp chili powder

1 tsp dried cilantro or 1 tbsp fresh minced

Optional: 1/2 cup coconut cream

1 tbsp fresh lime juice

Toppings: frito corn chips, tortilla strips, shredded monterey jack cheese, cilantro

Directions

Crockpot instructions:

Combine all ingredients in crock pot except for coconut cream and lime juice. Cook on low for six hours.

Remove the chicken, shred, and return to the pot.

Just before serving, mix in coconut cream (if using) and squeeze with lime juice. Serve with shredded monterey jack cheese, corn chips or tortilla strips, fresh cilantro.

Stovetop instructions:

In a large pot or Dutch oven, heat oil over medium-high heat. Add onions, poblanos and diced green chiles. Saute for 10 minutes, until onions and poblanos have softened.

Add garlic and saute for 30 seconds, until fragrant.

Add chicken breasts, chicken broth, salsa verde, salt, cumin, oregano and a bay leaf. Stir to combine and bring to a boil.

Reduce heat to simmer, cover and cook for 20 minutes.

Uncover and discard bay leaf. Remove chicken from pot with a slotted spoon and transfer to a plate. Shred chicken with a fork and knife. (Leave the soup uncovered simmering on the stove while you shred the chicken.)

Add shredded chicken and beans to the pot. Bring to a boil, then remove from heat. *Use a stick/immersion blender to blend 1/2 -1 can of the beans before mixing it in.

Stir in chopped cilantro, lime juice and serve with optional toppings, if desired. Corn chips also good for topping!

Notes

Cheri's Notes: Cheri's Recipe

-November 2021: Modified my standing recipe based on the Green Chicken Chili recipe from Isabel Eats and added stovetop instructions. Also used ground chicken. Very good.

Notes from original Isabel Eats recipe: (https://www.isabeleats.com/white-bean-chicken-chili-verde):

-September 2020: This was a nice slight variation from my normal white chicken chili. I used a salsa verde with a more raw/fresh tomatillo taste and it was a little to bright for this. The roasted version of salsa verde would work much better. I also added an extra can of beans and blended about half of it to thicken the chili - recipe updated. Overall very good and it was even better as leftovers.