Ingredients
Scale
- 2 lbs boneless skinless chicken breasts, diced
- 3 cans (15 oz each) white cannellini beans, drained and rinsed
- 1 large white onion, diced
- 4 cloves garlic, minced
- 2 medium poblano peppers, seeded and diced
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground white pepper
- 6 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Optional toppings: Monterey Jack cheese, avocado, green onions, tortilla strips
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.
- Season chicken with salt and pepper, cook 6-8 minutes until golden and cooked through.
- Remove chicken and set aside.
- In same pot, cook onion and poblano peppers 5-6 minutes until softened.
- Add garlic, cook 1-2 minutes until fragrant.
- Stir in cumin, oregano, and white pepper. Cook 1-2 minutes.
- Add chicken broth and green chiles, bring to boil.
- Return chicken to pot, add white beans.
- Reduce heat, simmer 15-20 minutes.
- Remove from heat, whisk in cream cheese until smooth.
- Slowly stir in heavy cream.
- Add cilantro and lime juice, adjust seasoning and serve hot.
Notes
- Poblano peppers provide mild heat; substitute jalapeños for more spice
- Cream cheese must be softened for smooth incorporation
- Add cream gradually to prevent curdling
- Excellent for meal prep and freezing
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (approximately 1/8 of recipe)
- Calories: 365 kcal
- Sugar: 4g
- Sodium: 720 mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 24 g
- Fiber: 8g
- Protein: 35 g
- Cholesterol: 95mg