White Chicken Chili

Serves 8

INGREDIENTS:

• 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

DIRECTIONS:

• 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