Chicken White Chili


2 boneless chicken breasts, cooked and diced*

1/4 cup Harvest Ultra Premium Olive Oil**

2 cans Great Northern beans, drained and rinsed

1 small yellow onion, diced

2 Tbs garlic, minced

3 Tbs jalapenos, seeded and diced

2 Tbs chili powder

2 Tbs cumin

1/4 cup flour

6 cups chicken or vegetable broth

4 cups half & half or milk

2 Tbs kosher salt

2 Tbs Frank's RedHot hot sauce

3 Tbs Harvest Neapolitan Herb Balsamic Vinegar

16 oz Monterey Jack cheese, shredded


Heat oil in a large pot over medium heat. Sautee onion, garic, and jalapenos until onions are translucent. Add beans and cook for 5 minutes before adding chili powder, cumin, and flour. Cook, stirring, for 5 minutes. Add broth, half and half, salt, hot sauce, and Neapolitan Herb Balsamic and allow to simmer until the mixture is thickened to your liking and the beans are soft. Add the diced chicken and cheese, stirring until the cheese melts. Reduce heat to low and simmer another 15-20 minutes before serving.

*Sauteeing the chicken in Harvest Chipotle Olive Oil lends a lovely bit of smokey heat to the meat.

**Test batches used Harvest Butter Olive Oil, but an unflavored oil would work nicely as well; or, consider using Chipotle, Garlic, Baklouti Green Chili, or Cilantro & Roasted Onion oils.

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