Ingredients:

  • 1 lb boneless skinless chicken breast, cubed small
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 oz diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • salt to taste
  • black pepper to taste
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add the cubed chicken and sear until no longer pink on the outside; remove chicken and set aside.
  2. In the same pot, add the diced onion and jalapeño, cooking until the onion is translucent and fragrant (about 5 minutes). Stir in the minced garlic and cook for 60 seconds.
  3. Return the seared chicken to the pot. Stir in the cumin, oregano, and cayenne pepper until the meat and vegetables are evenly coated.
  4. Pour in the chicken broth and diced green chiles. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until chicken is tender.
  5. Stir in the cannellini beans. Use a potato masher to crush approximately one-quarter of the beans directly in the pot to thicken the broth.
  6. Stir in the cubed cream cheese and heavy cream, whisking until the sauce is a uniform ivory color.
  7. Remove from heat and stir in the fresh lime juice before serving.