White Chicken Chili Mac (Print Version)
# Ingredients:
→ Base
01 -
1 pound chicken breasts or thighs, boneless and skinless
02 -
2 poblano peppers, chopped and without seeds
03 -
1 yellow onion, diced
04 -
4 cloves garlic, minced
05 -
2 tablespoons olive oil or salted butter
→ Seasonings
06 -
½ teaspoon chili powder
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon ground cumin
09 -
Salt and black pepper, to taste
→ Sauce & Pasta
10 -
½ cup salsa verde
11 -
1 can (4 ounces) green chilies, diced
12 -
4 cups chicken broth
13 -
1 pound pasta, short and bite-sized
14 -
4 ounces cream cheese, softened
15 -
1 can white beans, rinsed and drained
16 -
2 cups shredded cheese that melts well (cheddar, pepper jack, or colby)
→ Garnish
17 -
Fresh cilantro for topping
18 -
Chopped green onions for serving
# Instructions:
01 -
Set your oven to 425°F and let it warm up.
02 -
Add butter or oil to a big pot on medium-high. Sauté onion and chicken for 5 minutes. Throw in garlic, poblano peppers, and spices. Cook another 5 minutes.
03 -
Pour in the broth, cover partially, and let it simmer 5-10 minutes until the chicken’s cooked. Take chicken out and shred it.
04 -
Pour 2 cups of water and pasta into the pot. Bring to a boil and simmer for 10 minutes. Stir often until pasta is just firm enough to eat.
05 -
Fold in beans, cream cheese, diced chilies, salsa verde, chicken, and 1 cup of cheese. Spread the rest of the cheese on top and bake for 5-10 minutes until gooey.
# Notes:
01 -
A one-pot mix of mac and cheese with chili flavors
02 -
Choose any cheese that melts well for variation
03 -
Pick thighs or breasts for your chicken