Creamy White Chicken Chili

1. Heat the extra virgin olive oil in a large pot over medium heat.

2. Add the onion and cook until fragrant, about 5 minutes. 

3. Stir in the garlic, poblano peppers, jalapeno, cumin, paprika, chili powder, salt, and pepper. Cook for 5-10 minutes, until very fragrant. 

4. Add in 3 cups of each broth. Bring to a simmer.

5. Add nutritional yeast. Season with additional salt and pepper, if needed, and bring to a simmer.

6. Add the chicken. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.

7. Pull the chicken out and shred using 2 forks. 

8. Stir in the cream cheese/greek yogurt until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. 

   • If needed, thin with additional broth.

9. 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!

Slow Cooker:

1. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, jalapeno, cumin, paprika, and chili powder. Add the chicken, then stir in 3 cups of each broth, nutritional yeast, and cream cheese/greek yogurt. 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!