White Pulled Chicken Chili

Creamy, herby and just perfectly spiced white pulled chicken chili.

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
tbsp
Olive Oil
Yellow Onion
Garlic Clove
tsp
Ground Cumin
tsp
Sweet Smoked Paprika Powder
tsp
Chili Powder
ml
Chicken Broth
tbsp
Cream Cheese
g
White Beans
g
Cheddar Cheese
grated
Mixed Herb Salsa
g
Fresh Coriander
g
Fresh Parsley
g
Fresh Dill
ml
Olive Oil
tbsp
Lime Juice
Salt & Pepper to taste
Toppings
Avocado
Cheddar Cheese

Instructions

Preparing In The Kitchen
  1. Wash and pat dry the chicken than cut it in bigger cubes. Peel and chop the onion and garlic cloves.
  2. Place a larger pot over medium heat and add olive oil, once heat up add the onion and cook until fragrant, about 5 minutes. Add garlic, cumin, paprika and chili powder. Cook for additional 5-10 minutes, until very fragrant. Add the chicken, season with salt and pepper and mix it all well, cook for a minute then stir in the chicken broth. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
  3. In the meantime prepare the salsa, wash the herbs and pat dry, pluck the leaves and place them in food processor together with olive oil, lime juice and salt and pepper. Blitz until finely chopped herbs.
  4. Once the chicken is cooked, put it on a plate and pull apart, using two forks Stir in the cream cheese, until smooth. Add in the shredded chicken, white beans, most of the herb salsa and cheddar cheese. Cook for about 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
  5. Ladle the chili into bowls. Top, as desired with cheese, avocado and herb salsa.

Preparing In The Kitchen
  1. Wash and pat dry the chicken than cut it in bigger cubes. Peel and chop the onion and garlic cloves.
  2. Place a larger pot over medium heat and add olive oil, once heat up add the onion and cook until fragrant, about 5 minutes. Add garlic, cumin, paprika and chili powder. Cook for additional 5-10 minutes, until very fragrant. Add the chicken, season with salt and pepper and mix it all well, cook for a minute then stir in the chicken broth. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
  3. In the meantime prepare the salsa, wash the herbs and pat dry, pluck the leaves and place them in food processor together with olive oil, lime juice and salt and pepper. Blitz until finely chopped herbs.
  4. Once the chicken is cooked, put it on a plate and pull apart, using two forks Stir in the cream cheese, until smooth. Add in the shredded chicken, white beans, most of the herb salsa and cheddar cheese. Cook for about 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
  5. Ladle the chili into bowls. Top, as desired with cheese, avocado and herb salsa.

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