One Skillet White Chicken Chili Bake

Servings: 8

• 3 tbsp. Olive Oil
• 1 – 1 ½ lbs. Chicken Thighs, boneless and skinless
• 2 Yukon Gold Potatoes, about 1 ½ cups, chopped
• 1 Yellow Onion, finely chopped
• 3 Garlic Cloves, minced
• 2 Poblano Peppers, chopped
• 2 Jalapeno Peppers, de-seeded and chopped
• 15-oz. Corn, drained
• 15-oz. White Beans, drained
• 16-oz. Salsa Verde
• 1 Tomato, diced
• 1/3 cup Fresh Cilantro, chopped
• 1/3 cup Organic Valley Heavy Cream
• 1 tbsp. EACH: Ground Cumin, Smoked Paprika, Chili Powder
• ½ tsp. EACH: Salt, Black Pepper
• 6-oz package of Organic Valley Shredded Mexican Blend Cheese
• Avocado, for serving
• Tortilla or Corn Chips, for serving
• Scallions, for serving

1. Place a large 12” skillet (at least 2” in depth) over medium high heat.
2. Add 2 tbsp. olive oil to heat up for 2 minutes, until shimmering.
3. Add the chicken thighs to sear untouched for 3-4 minutes on each side.
4. Add the chopped onion, poblano peppers, potatoes, and minced garlic. Saute with the chicken for 3-4 minutes, then cover with a lid to steam cook for 6-8 minutes.
5. Remove the chicken to shred with two forks.
6. In the meantime, add the remaining 1 tbsp. olive to saute the veggie mixture for 4-5 minutes on high heat.
7. Add the shredded chicken back into the skillet with the chopped jalapenos, tomatoes, corn, white beans, and seasonings. Sauté 5-8 minutes.
8. Stir in the salsa verde, heavy cream, and chopped cilantro.
9. Top with the shredded cheese then carefully transfer the skillet to the oven.
10. Broil on HIGH for 1-3 minutes, until cheese is melted and a little crisp.
11. Serve warm with sliced avocado, chopped scallions, and tortilla chips. Enjoy!