Ingredients:
2 boneless, skinless chicken breasts, cut into bite size pieces
2 tsp. of our homemade Chimichurri Sauce, or use the Wildly Delicious Chimichurri Sauce
1 1/2 tsp. ground cumin, divided
1/2 tsp salt
2 Tbsp. Cilantro & Red Onion Olive Oil
1 c. yellow onion, diced
1 c. poblano pepper, seeded, diced
2 cloves garlic, peeled, minced
1 Tbsp. jalapeno, minced
1 tsp. chili powder
4 c. chicken broth
1 Tbsp. Oregano White Balsamic
6 oz. cream cheese
1 can (15.5 oz) white beans, drained, rinsed
1 c. corn kernels
Toppings:
white cheddar, grated
1 avocado, peeled and diced
fresh cilantro, chopped
fresh scallions, chopped
corn tortillas
lime wedges
Pat chicken dry with paper towels. Mix Chimichurri Sauce, cumin and salt and toss chicken in this mixture to season. Heat Cilantro & Red Onion 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 a clean plate. Add the onion, poblano, garlic, jalapeno' and chili powder to the pot and stir to combine. Saute' for 3 minutes.
Add the broth and the Oregano White Balsamic to the pot and stir with the vegetables. Bring to a simmer and reduce 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 veggies are tender and the chicken cooked. Season to taste with salt and pepper and divide the chili between bowls.
Top with toppings and serve with tortillas and lime wedges on the side.
