Dutch Oven White Chicken Chili

White Chicken Chili is a perfect hearty dish with a thick creamy base, beans, and peppers. It’s a mild blend of spice and pulled chicken.

It’s a go-to in big batches for long camp trips, as it’s easy to make ahead and warm as needed. 


- poblano peppers - boneless chicken breast - onions - poblanos - garlic - cumin - taco seasoning, salt - lime juice - chicken broth  - black beans

Preheat your dutch oven over the coals and brown the chicken on all sides while sauteeing the onion.

Finally, you start tossing it all together, the garlic, roasted chopped peppers, and spices to coat it all.

Carefully whisk in the broth, and deglaze the pan. Which simply means to scrape up any bits that were stuck to the bottom.

A quick shredding of the chicken outside of the stew, and a puree on at the end thickens the base and makes everything creamy without adding any dairy.

Toss the shredded chicken back in and then serve with all the toppings you want.

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