Savory White Chicken Chili

Heat the olive oil in a large pot over medium heat, then add the onion and cook until fragrant, about 5 minutes.

Stir in the garlic, poblano peppers, jalapeño, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper, and cook for 5-10 minutes, until very fragrant.

Add the chicken and low-sodium chicken broth to the pot. Bring to a simmer, then partially cover and cook over medium-low heat for 20 minutes, until the chicken is cooked through.

Remove the chicken from the pot and shred using 2 forks.

Stir the cream cheese into the pot until smooth, then stir in the shredded chicken, white beans, salsa verde, and shredded cheddar cheese. Cook for 5-10 minutes, until the cheese is melted.

Remove from the heat and stir in the chopped cilantro. Adjust the consistency of the chili with additional chicken broth if needed.

Serve the chili in bowls, topped with avocado, cheddar cheese, yogurt, cilantro, and green onions. Zest lime over each bowl and add a squeeze of lime juice. Enjoy!