No Bean White Chicken Chili
Ingredients:
- 4-5 pieces bacon, diced
- 1 yellow onion, diced
- 1 poblano or green bell pepper, diced*
- 6-7 cloves garlic, pressed
- 2 teaspoons cumin
- 1 teaspoon EACH chili powder, oregano, & smoked paprika
- 1/4 teaspoon Morton kosher salt*
- fresh cracked black pepper
- 3-4 cups chicken broth or stock
- 1 pound boneless skinless chicken breasts
- 1 15-ounce can sweet corn, drained
- 1 cup mild salsa verde*
- 1 4-ounce can mild green chiles
- 1 Tablespoon hot sauce, optional*
- 3/4 cup milk or cream
- 4 ounces full fat brick-style cream cheese, softened to room temperature
Directions:
- In a large pot or dutch oven, sauté the bacon over medium low heat until most of the fat has rendered and the bacon is brown.
- Remove the bacon from the pot and set aside. Increase the heat to medium high. Sear the chicken breasts for about 4 minutes per side in the bacon grease. The chicken does not need to be cooked through completely.
- Remove the chicken and set aside. Reduce the heat to medium. Leave about 1-1.5 Tablespoons of the bacon grease and discard the rest. Add the onion and poblano. Sauté for 6-7 minutes.
- Add the garlic, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Sauté for 2-3 minutes.
- Deglaze the pan with 3 cups of the chicken broth, scraping all of the brown bits off the pot of the bottom. Add the chicken breasts and bacon into the broth.
- Bring the mixture to a boil. Cover and reduce the heat to medium low. Cook for 30 minutes.
- Remove the chicken. Stir in the corn, salsa, green chiles, hot sauce, and milk.
- Shred the chicken and add it back into the soup.
- Add the cream cheese and stir until it is completely melted. Add more salt if needed and broth if needed.
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