One Pot White Chicken Chili Mac and Cheese (Print version)
Creamy white chicken chili meets mac and cheese in a one-pot dinner with tender chicken, white beans, green chiles, and pasta.
# Ingredients:
For the chili base
01 -
2 tablespoons unsalted butter or olive oil
02 -
1 medium yellow onion, chopped
03 -
2 poblano peppers, seeded and diced
04 -
4 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon chili powder
08 -
1 1/2 teaspoons kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
11 -
4 cups (950 ml) low-sodium chicken broth
12 -
1/2 cup (120 ml) salsa verde
13 -
1 can (4 oz or 113 g) diced green chiles
14 -
1 can (15 oz or 425 g) cannellini or great northern beans, drained and rinsed
For the mac and cheese finish
15 -
12 oz (340 g) elbow macaroni or small shells
16 -
1 cup (240 ml) water, plus more as needed
17 -
4 oz (115 g) cream cheese, softened and cubed
18 -
1 1/2 cups (170 g) shredded Monterey Jack cheese
19 -
1 cup (115 g) shredded white cheddar cheese
20 -
1 tablespoon fresh lime juice
21 -
1/4 cup chopped fresh cilantro
22 -
2 green onions, thinly sliced
23 -
Crushed tortilla chips, for serving optional
# Instructions:
01 -
Melt the butter in a large Dutch oven or deep pot over medium heat. Add the onion and poblano and cook for 5-6 minutes, stirring often, until softened.
02 -
Stir in the garlic, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 30-60 seconds until fragrant.
03 -
Add the chicken, broth, salsa verde, and green chiles. Bring to a gentle simmer, cover, and cook for 15-18 minutes, or until the chicken reaches 165°F.
04 -
Transfer the chicken to a cutting board and shred it with two forks. Stir the beans into the pot while you shred the chicken.
05 -
Return the shredded chicken to the pot. Add the pasta and 1 cup water. Simmer uncovered for 10-12 minutes, stirring often, until the pasta is just tender. Add small splashes of water if the pot gets too thick before the pasta cooks.
06 -
Reduce the heat to low. Stir in the cream cheese until smooth, then add the Monterey Jack and white cheddar by handfuls, stirring until melted.
07 -
Turn off the heat and let the pot rest for 5 minutes. Stir in lime juice, cilantro, and green onions. Taste for salt and serve with crushed tortilla chips if desired.
# Good to know:
01 -
Use low-sodium broth so the finished dish does not get too salty.
02 -
The sauce thickens as it rests, so stop cooking when the pasta is just tender.
03 -
Rotisserie chicken can replace the raw chicken for a faster version.