Ingredients:

  • 1.5 lbs chicken breast, sliced into bite-sized pieces
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 30 oz cannellini beans, drained and rinsed
  • 4 oz chopped green chiles
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 4 oz cream cheese, softened and cubed
  • 0.25 cup sour cream
  • 0.5 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Slice 1.5 lbs chicken breast into small, even bite-sized pieces. Note: Consistent sizing ensures all pieces finish cooking at the exact same time.
  2. Heat 1 tbsp olive oil in your pot over medium heat. Add 1 large diced yellow onion and cook for 5 minutes until translucent and fragrant.
  3. Add the chicken pieces to the pot. Cook for 5-7 minutes until the exterior is opaque and lightly browned.
  4. Stir in 3 cloves minced garlic, 2 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp dried oregano, and 0.25 tsp cayenne pepper. Toast for 1 minute until the aroma fills the kitchen.
  5. Pour in 3 cups low sodium chicken broth and 4 oz chopped green chiles. Stir well to scrape up any bits from the bottom.
  6. Add 30 oz drained cannellini beans and 1 cup frozen corn. Bring the mixture to a gentle boil, then reduce heat to low.
  7. Use the back of your spoon to mash about 1/2 cup of the beans against the side of the pot. Simmer for 15 minutes until the broth begins to thicken slightly.
  8. Stir in 4 oz softened, cubed cream cheese and 0.25 cup sour cream. Whisk gently over low heat until the cheese is completely melted and the liquid is velvety.
  9. Remove from heat and stir in 1 tbsp lime juice and 0.5 cup chopped fresh cilantro. Serve immediately while hot.