Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced thin
  • 1 large yellow onion, diced fine
  • 1 poblano pepper, de-seeded and diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans (15 oz each) Great Northern or Cannellini beans, drained and rinsed
  • 1 can (4 oz) diced mild green chiles
  • 3 cups low-sodium chicken bone broth
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 4 oz reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Sauté the onion and poblano pepper until the onion is translucent and the pepper is soft, about 5 minutes.
  2. Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for 60 seconds until fragrant.
  3. Add the sliced chicken breasts, diced green chiles, and chicken bone broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes until the chicken is cooked through.
  4. Remove the chicken to a plate and shred with two forks, then return it to the pot.
  5. Take 1/2 cup of the white beans and mash them with a fork or blend with a splash of broth to create a paste. Add the whole beans and the bean paste into the pot.
  6. Reduce heat to low. Stir in the softened cream cheese and Greek yogurt until fully melted and the chili is creamy. Do not let the soup boil once the yogurt is added.
  7. Stir in the fresh lime juice and chopped cilantro. Season with salt and pepper to taste before serving.