Ingredients
Method
- Cut chicken breasts into bite-sized pieces and season with salt and pepper. (Or shred rotisserie chicken for a shortcut.)
- Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 1 minute more.
- Add the chicken pieces to the pot and cook 5–6 minutes, stirring occasionally, until no longer pink on the outside.
- Pour in chicken broth, then add the drained white beans and diced green chiles. Stir to combine.
- Stir in ground cumin, chili powder, oregano, coriander and cayenne (if using). Bring to a boil, then reduce heat and simmer 20–25 minutes so flavors develop and chicken finishes cooking.
- Cut cream cheese into cubes and add to the pot, stirring until it melts into the broth. Remove from heat and stir in sour cream and shredded Monterey Jack cheese until smooth and creamy.
- Taste and adjust seasoning (salt, pepper, lime juice). Serve topped with cilantro, lime wedges, jalapeños, avocado and tortilla chips as desired.
Notes
Time-savers: use shredded rotisserie chicken and pre-chopped onions. Crockpot method: cook on low 6–8 hours (add cream cheese, sour cream and shredded cheese during the last 30 minutes). For lighter versions swap Greek yogurt for sour cream or use pureed beans in place of cream cheese. To thicken: mash some beans or stir in 2 tbsp cornstarch mixed with cold water and simmer 5 minutes.
Nutrition Information
- Calories: 385 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 680mg
- Total Carbohydrates: 24g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 32g