Chicken breast (1,000g – raw)
Salt (2 tsp
Black pepper (1.5 tsp)
Chili powder (2 tsp)
Garlic powder (1.5 tsp)
Ground cumin (2 tsp)
Smoked paprika (1 tsp)
Yellow onion (250g)
Poblano pepper (200g)
Jalapeños (40g – raw)
Garlic (5 cloves)
Cannellini beans (28 oz)
Whipped Greek cream cheese (75g)
Light sour cream (100g)
Chicken broth (1,000g)
Pepper jack cheese (150g)
Jalapeno salsa verde (60g)
Diced green chilis (4 oz)
Lime juice (3 tbsp)
Cilantro (optional – garnish)
Add the chicken breasts to a bowl, and season with the listed seasonings. Mix well, then place in a heavy-bottom pot on medium-high heat and cook until the chicken develops some color. Remove from the pan and set to the side (the chicken will still be raw on the inside).
In the same pan, add in the diced yellow onion, diced poblano pepper, diced jalapeños, and minced garlic. Sear until the vegetables start to caramelize.
Once there, set the heat to low, add back in the whipped Greek cream cheese, sour cream, and diced green chilis, and mix well. Then add in the jalapeño/tomatillo salsa, and drained cannellini beans, chicken broth, and chicken breast (which should still be raw on the inside). Cover with a lid, and let simmer until the chicken is cooked through.
Once the chicken is cooked (to 165 (F) internally), remove from the pot and shred off to the side. Once done, add back in to the pot, and shred pepper jack cheese in as well, then give it all a good mix.
To serve, simply scoop out the chili from the pot into a serving container/bowl. Optionally top with chopped cilantro and more tomatillo salsa (would recommend). Enjoy!
