Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 ounces each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 can (4 ounces) diced green chilis
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 8 ounces cream cheese, softened and cut into cubes
- 1/4 cup heavy cream (optional for extra richness)
- 1 cup frozen corn (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic, cumin, oregano, chili powder, and cayenne pepper. Cook for 1 minute until fragrant.
- Place the chicken breasts into the pot. Pour in the chicken broth and the diced green chilis.
- Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for about 15 to 20 minutes. The chicken should be cooked through.
- Remove the chicken from the pot and place it on a plate. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded chicken to the pot. Stir in the drained beans and frozen corn.
- Add the cubed cream cheese to the chili. Stir constantly over low heat until the cream cheese is completely melted and the soup is smooth.
- Pour in the heavy cream if you want a richer texture. Season with salt and pepper to your liking.
- Simmer for another 5 minutes to ensure everything is hot and well combined. Serve warm.
- Cook Time: 35 minutes