Ingredients
1½ lbs chicken breast or thighs, cooked and shredded
2 tbsp olive oil or butter
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (4 oz each) diced green chiles, mild or medium
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
3 cups chicken broth
1 tsp ground cumin
½ tsp chili powder
½ tsp dried oregano
Salt and black pepper, to taste
4 oz cream cheese, softened
½ cup sour cream
½ cup heavy cream
Optional Toppings:
Shredded cheese, crushed tortilla chips, fresh cilantro, diced avocado, lime wedges
Instructions
Heat olive oil in a large pot and cook chicken until golden and cooked through. Remove and shred.
Sauté onion for 3–4 minutes. Add garlic and cook for 30 seconds.
Stir in green chiles, beans, and seasonings.
Pour in chicken broth; simmer for 15 minutes.
Add shredded chicken; cook for another 10 minutes.
Stir in cream cheese until melted, then add sour cream and heavy cream.
Adjust seasonings and serve hot with toppings of choice.
- Storage:
Keep leftovers refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6