Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken thighs until golden-brown on both sides (3-5 minutes per side), then remove and set aside.
  2. In the same pot, sauté diced onion and jalapeño until translucent. Stir in minced garlic, cumin, oregano, and cayenne pepper, cooking for 60 seconds until fragrant.
  3. Return seared chicken to the pot. Stir in chicken broth and diced green chiles. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes.
  4. Remove chicken to a plate and shred using two forks.
  5. Use an immersion blender directly in the pot to blend approximately 1/3 of the beans to create a thick, creamy base.
  6. Stir shredded chicken back into the pot. Lower heat to minimum and stir in softened cream cheese and lime juice until the sauce is smooth.
  7. Fold in fresh chopped cilantro just before serving.