Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 chicken breasts (cut into small bite-size pieces)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 2 (14 ounce) cans white beans (drained)
- 2 (4 ounce) cans mild green chilies (with juices)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (1/2 block of Philly) (softened)
- Salt & pepper (to taste)
- Lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5–7 minutes until softened.
- Add bite-sized chicken pieces and cook until no longer pink.
- Stir in minced garlic and cook for an additional 30 seconds.
- Combine all remaining ingredients (except cream cheese) and bring to a boil. Reduce heat and simmer for 10 minutes.
- Incorporate softened cream cheese by cutting it into cubes and stirring until fully melted.
- Season with salt and pepper to taste. Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg