Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 can (4 oz) diced green chilies
- 2 tsp ground cumin
- 2 tsp chili powder
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Cook the chicken breasts for 5-6 minutes per side until golden brown. Remove and shred the chicken.
- In the same pot, sauté chopped onions and minced garlic until fragrant (3-4 minutes).
- Return shredded chicken to the pot along with drained white beans, green chilies, cumin, chili powder, and chicken broth. Stir well.
- Lower heat and add cream cheese; stir until melted and fully combined.
- Squeeze in lime juice and season with salt and pepper to taste. Simmer for 10 minutes.
- Serve hot, garnished with chopped cilantro and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg