Smoky White Chicken Chili with Bacon and Beans

A delicious bowl of White Chicken Chili served with shredded cheddar cheese, sliced jalapenos, green onions and cornbread.

Smoky White Chicken Chili with Bacon and Beans

Smoky White Chicken Chili with Bacon and Beans is a creamy chili recipe that your whole family will love! Made on the stove top with chicken, crispy bacon and lots of vegetables, this chili recipe will have you ready for your next chili cookoff!

Prep Time10

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Calories: 444kcal

Author: Lynne Kenton

Equipment

Large Dutch Oven or Pot
Cutting Board

Ingredients

3 Bacon Slices
1 Yellow Onion Chopped
2 Poblano Peppers Chopped
1 Jalapeno Chopped
2 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Chili Powder
Pinch of Salt
1 teaspoon Garlic Powder
4 cups Chicken Broth
1 lb Boneless Chicken Breasts or Thighs Breast or Thighs
16 oz Red Kidney Beans Drained and Rinsed
14 oz Diced Tomatoes with Green Chiles
2 tablespoon Tomato Paste
4 oz Cream Cheese
Green Onions, Cheddar Cheese, Sour Cream, Tortilla Chips for topping

Instructions

Heat a large Dutch oven over medium high heat. Add the chopped bacon, white onion, poblano peppers and jalapeno. Season with cumin, paprika, chili powder, garlic powder and salt. Cook, stirring often, for 10 minutes until vegetables are soft and fragrant.
Add chicken broth and chicken. Bring to a boil.
Once boiling turn heat down to a simmer and partially cover. Cook for 25-30 minutes until chicken is cooked through.
Remove chicken and shred using two forks. Add chicken back to pot.
Stir in kidney beans, diced tomatoes and cream cheese until smooth. Stir and continue to cook for 5 more minutes until cream cheese is melted and incorporated into soup.
Serve chili topped with shredded cheddar cheese, sour cream, tortilla chips and green onions.

Nutrition