Ingredients:

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

Instructions:

  1. Heat the olive oil over medium-high heat in a large Dutch oven. Add the chicken cubes and sear until mahogany-colored on all sides (about 5-7 minutes).
  2. Toss in the diced onion and sauté until translucent, then stir in the minced garlic and cook for 60 seconds.
  3. Stir in the ground cumin, dried oregano, and cayenne pepper, coating the meat in the spices.
  4. Pour in the low-sodium chicken broth and the diced green chiles. Add the whole cannellini beans.
  5. Bring the mixture to a boil, then reduce heat to a simmer for 10 minutes until the chicken is tender.
  6. Using an immersion blender, pulse the mixture 3-4 times to thicken the base without pulverizing the chicken.
  7. Stir in the cubed cream cheese, whisking gently until fully melted and the broth looks velvety and opaque. Remove from heat immediately.