I spent my last night in L.A. making this delicious chicken chili recipe from Half-Baked Harvest. A couple of tweaks I would make next time — use four cups of chicken broth instead of six, and do microwave the cream cheese for 10 seconds so it dissolves better. (I ended up using a whisk, which helped, but I should have warmed it in the microwave.)
It was really tasty! Then we watched Will and Harper on Netflix and for some crazy reason, Terms of Endearment which Ellie had never seen. Needless to say, we went to bed ugly crying!
Recipe by Tieghan Gerard of Half-Baked Harvest
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded, if desired and chopped
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- kosher salt and black pepper
- 1 lb. boneless, skinless, chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 oz. cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
The best part about this recipe is that it’s a choose-your-own adventure: You can cook it either in a slow cooker or on the stove.
Directions for the stove:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
2. Melt the cream cheese in the microwave for 10-15 seconds.
3. Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, 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.
4. 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!
Directions for slow cooker:
1. In the bowl of your Crock-Pot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.
2. Cover and cook on low for 6-7 hours or high for 4-5 hours.
3. Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.
4. 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!
