Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1.5 pounds)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- 1. Prepare Ingredients: Dice the chicken into bite-sized pieces and gather all ingredients.
- 2. Sauté Chicken: In a large pot over medium heat, add olive oil and cook the diced chicken until golden brown, about 5-7 minutes.
- 3. Add Garlic and Spices: Stir in minced garlic, cumin, and chili powder; sauté until fragrant for about 1 minute.
- 4. Incorporate Beans and Chilies: Mix in white beans and green chilies, stirring to combine.
- 5. Pour in Broth: Add chicken broth and bring to a simmer; cook for 15-20 minutes.
- 6. Melt Cream Cheese: Stir in softened cream cheese until melted and combined; keep stirring occasionally.
- Serve hot, garnished with fresh cilantro and lime wedges for an extra zing!
Notes
- Feel free to substitute turkey for chicken or add corn for sweetness.
- Letting the chili sit for at least 30 minutes before serving enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg