White Chicken Chili with Pan Seared Asparagus

This is new recipe I am trying for white chicken chili that I adapted from Pinch of Yum (link at the bottom). Love her site! It’s different than other chicken chili recipes I’ve made before because it has bacon in it! We love bacon, so this is a plus. I modified the recipe and did not put my bacon in the food processor as it calls for. I just cooked it with my easy oven method and chopped it up and added it at the end. I used a little of the bacon fat to cook my veggies so that the flavor would still be there though. It also has some cream cheese to add creaminess, although I reduced the amount because I didn’t want it to eat like dip. I felt like the 3 tbsp I added was enough. I also added some chopped bell pepper for extra veggies. We topped ours with some chopped onion and cilantro and freshly squeezed lime, as well as some tortilla strips.

This is asparagus is the easiest thing ever, but it is SO good. I make it all the time when asparagus is in season. I prefer my asparagus only partially cooked so it still has a tiny bit of crunch to it. Not those floppy, droopy spears. How do you like it?


  • 5 strips of bacon, cooked and chopped (2 tbsp bacon fat reserved)
  • 2 jalapenos, diced
  • 1 yellow onion diced
  • 4 cloves of garlic, chopped
  • 1 green pepper chopped
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • salt/pepper to taste
  • 2 cups chicken broth
  • 2 14 oz cans diced fire roasted tomatoes
  • 2 4 oz cans diced green chiles
  • 1 package of boneless chicken breasts or thighs (I prefer chicken breasts), cut into bit sized pieces
  • 1 can pinto beans
  • 1 can black beans
  • a few tbsp cream cheese (the orginal recipe calls for a full 8 ounces but that seemed a bit too rich for main dish to me)
  • chopped onion and cilantro for topping
  • tortilla strips for topping
  • hot sauce

Heat the 2 tbsp reserved bacon fat in a big stock pot and add the chopped veggies and garlic. Season with salt and pepper and cook for a few minutes. Add the spices, tomatoes, chiles and the broth and chicken and bring to a boil, then reduce to a simmer and let cook for about 30 minutes to blend everything. Add the beans and taste for seasoning and adjust. Cook for another 30 minutes to really let everything cook down. Add the cream cheese in and stir it to melt. Ladle into bowls and serve with toppings and chopped bacon.


  • 1 bunch of asparagus
  • salt/pepper/oil

Heat a frying pan over high heat with 1 tsp of oil until smoking hot. Clean asparagus and break off the woody bottoms. Throw into the hot pan and let sear until its starting to char on one side. Season with salt and pepper. Stir it around a little to let some other parts char. Cook only until it turns bright green but it still a bit crisp.

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