Directions

1. Add Clebby’s Avocado Oil to a large pot with diced yellow onion and diced poblano pepper. Heat over medium-low. Cook until deeply softened, about 15 minutes, then season with salt and pepper.
2. Stir in diced jalapeno, minced garlic, cumin, chili powder, and oregano, and cook for a minute or two to toast the spices.
3. Pour in chicken stock, diced green chilies, white beans, pinto beans, and chicken thighs, then season with salt and pepper. Bring to a simmer, then reduce heat to low. Let simmer for 15-20 minutes, until the chicken is cooked. Remove the chicken and let cool.
4. Add the cream cheese and continue simmering. Occasionally stir and mash to encourage the cream cheese to incorporate fully.
5. Once the chicken has cooled, shred it, then add it back into the pot with the corn.
6. Stir in lime juice and grated white cheddar cheese.
7. To serve, divide among bowls and top with a dollop of sour cream, a sprinkle of grated white cheddar cheese, sliced jalapenos, and chopped cilantro.