30 Minute White Chicken Chili
4 cups chicken broth
1 jar salsa verde
Corn chips for garnish
Pickled jalapenos for garnish
2 cups frozen roasted corn
1 large poblano pepper
1 lime plus more for serving
Cilantro for garnish
3 chicken breasts
6 oz cream cheese
Shredded cheese for garnish
Pre Recipe Prep
Cook your chicken
To a large pot, add 4 cups chicken broth, 1/2 jar of salsa verde and your chicken. Place on medium high heat and cook chicken through (about 10-15 minutes). Once cooked, remove chicken from liquid and let cool slightly. Shred chicken - I use a hand mixer for super speedy shredding. Add back to liquid and bring to a simmer.
Make your chili
Once liquid is simmering again, add 1 chopped poblano pepper, 2 cups frozen roasted corn, 2 cans drained and rinsed white kidney beans, mix well and bring to a simmer again.
Add 6 oz diced cream cheese and stir until completely melted. Add in another splash of your salsa verde, taste and add more if you like. Drizzle with juice of 1 lime and serve.
To serve
Top bowls with shredded white cheddar or monterey jack, fresh cilantro, pickled jalapenos and DO NOT skip the corn chips.
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