Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 oz diced green chiles
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat butter over medium heat. Add diced onion and cook until translucent (about 5 minutes).
  2. Stir in minced garlic, diced green chiles, cumin, oregano, and cayenne. Stir constantly for 60 seconds until the spices smell fragrant.
  3. Add cubed chicken breast. Cook until the exterior turns opaque. Note: Don't brown them too much or they'll get tough.
  4. Pour in chicken broth, salt, and pepper. Bring to a gentle boil.
  5. Reduce heat to low. Simmer for 12-15 minutes until the chicken is cooked through.
  6. Stir in the drained beans. Cook for an additional 5 minutes until beans are heated through.
  7. Use a potato masher to crush a handful of beans against the side of the pot. Note: This is the trick for that thick consistency.
  8. Stir in cubed cream cheese and sour cream. Whisk gently until the broth is velvety white.
  9. Remove from heat. Stir in the fresh lime juice and chopped cilantro.