Smoky White Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 6 cups chicken broth
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1 lime, juice of
- 2 tsp ground cumin
- 4 cups shredded rotisserie chicken
- 2 (15oz.) cans cannellini beans drained
- 2 tsp chipotle chili peppers in adobo sauce seeds removed
- 2 cups prepared salsa verde
- 8 oz. cream cheese cut into cubes
- 1 large california avocado peeled and pit removed
- 1/2 cup mexican crema (table cream or half and half would
- 3/4 cup diced tomatillos
- 1/2 jalapeno, seeds removed
- 4 tbsp chopped cilantro
- Carbohydrate 5.41876395832946 g
- Cholesterol 721.185 mg
- Fat 149.254790416666 g
- Fiber 0.0898395832648095 g
- Protein 172.935348124998 g
- Saturated Fat 45.1299367916666 g
- Serving Size 1 1 Serving (1011g)
- Sodium 1138.71666666662 mg
- Sugar 5.32892437506465 g
- Trans Fat 14.0562804166665 g
- Calories 2105 calories
Bring the broth and chicken to a small boil in a large pot. Add one can and half of the other can of beans to the pot.Take ½ cup of the broth from the pot and pour it into a blender or food processor with the remaining ½ can of beans. Add the cumin and chipotle chili peppers to the blender and process until smooth. Stir back into the pot along with the salsa verde and cream cheese cubes. Simmer, stirring occasionally until the cream cheese has dissolved into the chili. Season with salt and pepper to taste.Combine the ingredients in a blender or food processor and blend until smooth. Pour in a dressing bottle and drizzle over the chili.Top the chili with optional toppings if desired: Crushed tortilla chips, diced California Avocado, chopped cilantro, sour cream, shredded cheese, diced green onions, etc. Enjoy!
