Description
A creamy and cozy dish that comes together quickly for a comforting meal on busy weeknights.
Ingredients
Pantry Staples
- 2 cans white beans like cannellini or great northern, drained and rinsed
- 1 can diced green chilies
- 1 can corn (Use canned corn if necessary)
- 4 cups chicken broth or stock
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Fresh and Fridge
- 1 pound boneless skinless chicken (Breast, thighs, or rotisserie)
- 1 large yellow onion
- 3 cloves fresh garlic, minced
- 1 medium jalapeño, diced (Adjust for heat level)
- 8 ounces cream cheese (Cubed for easier melting)
- 1 splash heavy cream or half and half (For creaminess)
- 1 medium lime, juiced (For brightness)
- 0 to taste fresh cilantro (For garnish, optional)
- 0 to taste salt and pepper (To taste)
Instructions
Preparation
- Sauté onions and jalapeño in olive oil until soft.
- Add minced garlic and spices, and stir until fragrant.
Cooking
- Pour in chicken broth, white beans, diced chilies, and raw chicken.
- Simmer until the chicken is cooked through, about 15 to 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Mash a scoop of beans in the pot.
- Stir in cream cheese and a splash of heavy cream, then finish with lime juice, salt, and pepper.
Notes
For a lighter version, use Greek yogurt off heat. For an ultra creamy batch, mash some beans right in the pot and add cream cheese cubes so they melt smoothly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American