Every bite of this chicken and white bean chili with cream cheese and jalapeño and poblano peppers is an explosion of flavor.
Recipe tags: chicken base, easy difficulty, main, chicken, stovetop
| 2 cans (19 oz each) | white beans, drained and rinsed |
| 2 Tbsp | olive oil |
| 1 | onion, diced |
| 1 | poblano pepper, seeded and diced |
| 1 | jalapeño pepper, seeded and diced |
| 2 cloves | garlic, minced |
| 1 Tbsp | taco seasoning |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 cups | shredded cooked chicken |
| 1 pkg (8 oz) | plain brick-style cream cheese, cut into cubes |
| 1 | ripe avocado, halved, pitted, peeled and sliced |
| 2 Tbsp | finely chopped fresh cilantro |
| 4 cups | tortilla chips |
Mash 1 cup beans; set aside. Heat oil in large saucepan set over medium heat; cook onion, poblano and jalapeño peppers, garlic and taco seasoning for 3 to 5 minutes or until vegetables start to soften.
Stir in mashed beans, whole beans, Roasted Chicken Base and 4 cups water; bring to boil.
Reduce heat to simmer. Stir in shredded chicken; simmer for 15 minutes. Stir in cream cheese; cook for 3 to 5 minutes or until melted and creamy.
Top chili with avocado and cilantro. Serve with tortilla chips.
Tip: Garnish with shredded Monterey Jack cheese if desired.