White Chicken Chili with Spinach and Bacon

I love chili more than any other dish, ever. I’ve been making different variations of chili for decades. I just can’t do without it. So when I found a great recipe online for white chicken chili, I had to try it. As usual, I messed with the recipe so it was more to my liking and was easier to make, as I am the quintessential lazy cook! Here is what I came up with:

INGREDIENTS

  • 1 lb bacon
  • 2 large boneless skinless chicken breasts
  • paprika
  • cumin
  • chili powder
  • cayenne pepper
  • onion powder
  • salt
  • pepper
  • 4 cups chicken bone broth
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 12 oz softened cream cheese
  • 2 cups shredded mozzarella
  • 1/2 cup heavy whipping cream
  • 2 cups spinach

INSTRUCTIONS

  1. Fry half of the bacon in a dutch oven or other large soup pot until extra crispy. Remove and chop up to add back in later.
  2. Fry chicken halves in bacon grease over medium high heat to sear both sides – 2 to 3 minutes per side. Sprinkle each side with seasonings to taste.
  3. Once browned, add 2 cups of chicken broth to cover and bring to a boil.
  4. Reduce heat and cover. Simmer until cooked through (About 15 minutes).
  5. Remove chicken and shred. Save broth for later.
  6. Fry up the rest of the bacon until extra crispy. Remove and chop up to add back in later.
  7. Add garlic and onions. Cook until soft.
  8. Add shredded chicken and reserved broth, plus 2 additional cups of broth. Bring to a boil then reduce heat and simmer. Add bacon and onions.
  9. Add cream cheese, heavy whipping cream and mozzarella. Stir often and cook over medium heat until well blended and thickened.
  10. Add spinach and stir.
  11. Adjust seasonings if necessary.
  12. Remove from heat and serve!

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