Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 oz diced mild green chiles
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
  2. Stir in minced garlic, ground cumin, dried oregano, and cayenne pepper; cook for 60 seconds until fragrant.
  3. Add cubed chicken to the pot and stir until the edges are opaque.
  4. Pour in chicken broth, diced green chiles, and drained cannellini beans. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Remove about 1 cup of beans and liquid to mash with a fork, or use an immersion blender directly in the pot for 5-10 seconds to thicken the broth.
  6. Stir in cubed cream cheese and sour cream, whisking gently until the sauce is smooth and ivory-colored.