White chicken chili is a nice, mild alternative to traditional tomato-based chili. Chicken, peppers, and white beans combine with spices for southwest flavor.
In a large stock pot on the stovetop, heat the oil over medium-high heat.
Dice the poblano and jalapeño peppers, discarding the pepper seeds.
Add the diced vegetables to the pot and saute, stirring occasionally until tender.
Add the minced garlic cloves to the vegetables in the large pot, cooking for an additional minute or two.
Add the chicken broth and all the spices.
Reduce heat to low and simmer, stirring occasionally, for 30 minutes.
Stir in the beans, cream cheese, chicken, lime juice, and zest.
Heat, stirring frequently until the cream cheese is melted and fully incorporated.
Garnish with any desired toppings and enjoy!
Notes
To make slow cooker white chicken chili, combine all the ingredients except the cream cheese, lime juice, and lime zest in the crockpot and heat on low for 4 hours or until warm. Stir in the remaining ingredients.
Storage: Keep any leftovers in an airtight container in the fridge for up to a week.