Creamy White Chicken Chili

White chili is a decadent, creamy twist on the classic, featuring milder ingredients and bold, herbaceous flavors. Our blend of Cilantro & Red Onion Infused Olive Oil, Oregano Infused White Balsamic, and Chimichurri Seasoning enhances a hearty mix of onions, garlic, poblano peppers, jalapeño, white beans, corn, and chicken. A cozy, flavor-packed meal for any night!

Serves 4

Ingredients: 

2 each boneless skinless chicken breasts, cut into bite-sized pieces

1 ½ teaspoons Chimichurri Seasoning Blend 

1 ½ teaspoon ground cumin, divided  

½ teaspoon Fleur de Sel 

2 tablespoons Cilantro & Red Onion Infused Olive Oil 

1 cup yellow onion, peeled and diced 

1 cup poblano pepper, seeded and diced 

2 garlic cloves, peeled and minced 

1 tablespoon fresh jalapeño, minced 

1 teaspoon chili powder 

4 cups chicken broth 

1 tablespoon Oregano Infused White Balsamic 

6 ounces cream cheese 

1 can (15.5 ounces) white beans, drained and rinsed

1 cup corn kernels 

Toppings: 

White cheddar cheese, grated 

1 avocado, peeled and sliced 

Fresh cilantro, chopped 

Fresh scallions, chopped 

Corn tortillas 

Lime wedges 

Instructions

Pat chicken dry with paper towels and season with Chimichurri Seasoning, cumin, and Fleur de Sel. Heat Cilantro & Red Onion Infused Olive Oil in a large pot over medium-high heat. Once hot, add the chicken and cook until browned about 8 minutes. Using a slotted spoon, remove the chicken and set aside on a clean plate. 

Add the onion, poblano, garlic, jalapeño, and chili powder to the pot, stir to combine, and sauté for 3 minutes. 

Add the broth and  Oregano Infused White Balsamic to the pot and stir to combine with the vegetables. Bring to a simmer and, once simmering, reduce the heat to medium-low. Add the cream cheese to the pot in batches, whisking until melted, smooth, and combined before adding more. Once the cream cheese has been added, add the beans, corn, and chicken to the pot and stir to combine. Cook for 15 minutes, stirring occasionally, or until the vegetables are tender and the chicken is cooked. Season to taste with salt and pepper and divide the chili between bowls. Top with cheddar cheese, avocado, cilantro, and scallions. Serve with tortillas and lime wedges on the side.