Empty My Fridge
Sarah's White Chicken Chili
Ingredients
- Bacon4–5
- Jalapeño chili1–2
- Onion
- Garlic3 cloves
- Cumin2 tsp
- Chili powder2 tsp
- Chicken broth2 cups
- Chili pepper · diced
- Chicken thigh · boneless skinless1 ¼ lb
- Pinto bean · drained rinsed1
- Black bean · drained rinsed1
- Cream cheese8 oz
Instructions
- Pulse the bacon in a food processor until it forms a chunky paste. Remove it, then do the same with the onion, garlic and jalapeño.
- Add the bacon to a large Dutch oven over medium heat. When it starts to heat up, add the onion, garlic and jalapeño mixture and cook together.
- Add the spices, broth and tomatoes, and bring to a simmer.
- Add the chicken and bring to a low simmer. Cover and cook for 15 minutes, until cooked through. Remove, cool and shred.
- Stir the shredded chicken, beans and cream cheese into the pot. The chili will be thick, especially as it cools; thin with water as desired.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicOnionChicken thighCream cheeseBaconBlack beanPinto bean
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