Chicken Little’s White Chili

Recipe Contributor: Tristan Conrad and Viviana Pena 

Ingredients

• 3 lbs of chicken thighs

• 1 tbsp of salt 

• 1 tbsp of pepper

• 1 tsp of cumin

• I tbsp of garlic powder

• I tbsp of onion powder

• I tbsp of chili powder

• I tbsp of oregano

• I tbsp of smoked paprika

• I tbsp of Adobe seasoning

• 1/2 an onion

• 1 whole green bell pepper

• 1 whole poblano pepper

• 1 whole jalapeno pepper 

• 2 stalks of celery 

• 3 cloves of garlic

• 4 oz of green chiles

• 1 8 oz package of cream cheese

• 6.25 cups of chicken stock

• ½ cup of heavy cream

• two 15 oz cans of white Beans

• 8 oz of black beans

• 1 15 oz can of corn

Instructions

1. Make your seasoning blend and marinate the chicken thighs with only half of it

2. Chop onion, bell pepper, celery, and garlic and set aside

3. Heat olive oil in a pot over medium-high heat and sear the marinated chicken on each side until browned but not fully cooked, then set it aside

4. Add the chopped veggies to the pot and saute until fragrant. Deglaze with a splash of chicken broth, scraping up the browned bits. Cook until the veggies turn translucent

5. Pour in enough chicken broth to cover the veggies and bring to a simmer

6. Add softened cream cheese, stirring until it melts and creates a creamy base

7. Return the chicken to the pot along with more broth to cover the chicken, then cover and cook for 20 minutes 

8. Take the chicken out, shred it, and add it back in with the rest of your seasoning blend, white beans, black beans, corn, and green chiles

9. Stir in a little heavy cream and simmer for about 45 minutes until thick and creamy