Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup salsa verde
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 3 cups shredded cooked chicken breast
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • salt to taste
  • black pepper to taste
  • fresh cilantro, chopped
  • sliced jalapeños
  • avocado slices
  • lime wedges

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or stockpot.
  2. Add the diced onion and sauté for 4–5 minutes until translucent.
  3. Stir in the minced garlic, cumin, and chili powder; cook for 60 seconds until fragrant.
  4. Pour in the salsa verde and stir constantly for 2 minutes to caramelize.
  5. Add the chicken broth and diced green chiles, then bring the mixture to a gentle boil.
  6. Stir in the drained white beans and shredded chicken.
  7. Reduce heat to low and simmer for 15 minutes.
  8. Lower heat to the minimum setting and whisk in cubed cream cheese one piece at a time until completely melted.
  9. Fold in the sour cream until the chili is a pale, creamy ivory color.
  10. Remove from heat immediately and serve with cilantro, jalapeños, avocado, and lime wedges.