White Chicken Chili

Yield: 1 Quart, Serves 4-6

Herb Mix

  • 2 Tbsp Extra virgin olive oil
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 TBSP Chili Powder
  • Salt & Pepper - season to taste
  • 1 med yellow onion, diced
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 1 jalapeno, seeded & chopped
  • 1 pound boneless, skinless chicken breasts or thighs
  • 4-6 cups Chicken stock
  • 4 oz Cream Cheese, room temperature
  • 1 (15 oz) can White Beans, drained
  • 1/2 cup Salsa Verde
  • 1 cup Shredded cheddar cheese
  • 1/2 cup fresh cilantro, chopped
  • Optional For serving on top: Avocado slices, cheddar cheese,fresh cilantro, sour cream, radish slices, lime


  • Heat the olive oil in a large pot over medium heat. Add the onion to pot and cook for about 2 minutes. After 2 minutes, add in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper.
  • Let the ingredients cook for 2 minutes to bring out the spices flavors.
  • Next add in the chicken and the chicken stock to the pot.
  • Season with more salt and pepper.
  • Partially cover pot with a lid and simmer over medium-low heat for 20 minutes or until the chicken is cooked through.
  • Remove the chicken from the pot and shred chicken into bite size pieces.
  • Next add the cream cheese to the pot, stirring to combine.
  • Add the shredded chicken back to the pot, along with the white beans, salsa verde and cheddar cheese.
  • Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth to desired consistency.
  • Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
  • Top the chili with your favorite toppings: sour cream, cheese, avocado, radish, cilantro and green onions. We like to top with crushed Everything Spiced Flatbread bites