Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, smashed and minced
  • 1 tsp salt
  • 1.5 lbs boneless skinless chicken breasts, chopped into 1/2-inch bite-sized pieces
  • 2 cans (15 oz each) Great Northern beans or Cannellini beans, rinsed and drained
  • 1 can (4 oz) chopped green chiles
  • 1 cup frozen or canned sweet corn
  • 4 cups low-sodium chicken bone broth
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • 8 oz full-fat cream cheese, cubed and softened
  • 2 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, poblano pepper, and jalapeño. Sauté for 5 minutes until translucent and edges are golden.
  2. Stir in the minced garlic and salt. Cook for 60 seconds until fragrant to bloom the spices.
  3. Add the diced chicken to the pot and cook for 5 minutes until the exteriors are opaque.
  4. Pour in the chicken bone broth, green chiles, corn, beans, cumin, oregano, coriander, and cayenne pepper. Take a wooden spoon and mash approximately 1/2 cup of the beans against the side of the pot to naturally thicken the base.
  5. Bring to a gentle simmer for 20 minutes. Reduce heat to low and stir in the cubed cream cheese until completely melted and the broth is emulsified.
  6. Remove from heat. Stir in the fresh lime juice and cilantro. Season with additional salt to taste before serving.