White Chicken Chili

Serves 8


  • 1 tablespoon cooking oil
  • 2 8-ounce boneless skinless chicken breasts
  • 1 peeled and medium diced yellow onion
  • 1 seeded and medium diced poblano pepper
  • 1 seeded and medium diced yellow pepper
  • 1 seeded and small diced jalapeño pepper
  • 3 tablespoons ground cumin
  • 3 tablespoons chili powder
  • 4 15-ounce cans drained white cannellini beans
  • 4 cups of chicken stock
  • 8-ounce Dutch Farms Cream Cheese
  • salt and pepper to taste
  • Dutch Farms Cheddar Jack Cheese and Sour Cream for garnish
  • chopped cilantro, green onions and jalapeños for garnish


  • Heat the oil in a large pot over medium heat and cook the chicken breasts until browned on both sides and cooked throughout.
  • Remove the chicken breasts and large chop them. Set them aside.
  • In the pot add in the onions and peppers and cook over low heat for 20-25 minutes or until browned and tender.
  • Add the chicken back in along with the cumin, chili powder, beans and chicken stock and cook for 25-30 minutes over low heat.
  • Finish by whisking in the cream cheese until combined and season with salt and pepper.
  • Serve and garnish with cheese, sour cream, cilantro, green onions and jalapeños