White Chicken Chili

Yield: 1 Quart, Serves 4-6

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