Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 large Yellow Onion, diced
  • 1 Jalapeño, seeded and diced
  • 2 Tbsp Olive oil or butter
  • 1 Tbsp White Chicken Chili Seasoning (Cumin, Chili Powder, Oregano, Paprika blend)
  • 4 cups Chicken Broth (low sodium)
  • 3 cans (15 oz each) Cannellini or Great Northern Beans, drained (reserve 1 can for mashing)
  • 1 can (4 oz) Diced green chiles
  • 1 cup Frozen or canned corn
  • 4 oz Cream Cheese, softened and cubed
  • 1/4 cup Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped

Instructions:

  1. Heat oil or butter in a large pot over medium heat. Add diced yellow onion and jalapeño and sauté until softened (about 5 minutes). Stir in the seasoning blend (cumin, chili powder, oregano, paprika) and cook for 60 seconds until fragrant, allowing the flavors to 'bloom'.
  2. Drain all three cans of beans. Place the contents of one can of beans into a bowl and mash thoroughly with a fork, potato masher, or use an immersion blender until a thick, starchy paste is formed. This will be the natural thickener.
  3. Add chicken broth, the two cans of whole beans, the mashed bean paste, diced green chiles, and corn to the pot. Bring the mixture to a gentle simmer, stirring occasionally.
  4. Reduce the heat to low. Add the cubed, softened cream cheese and stir continuously until it is completely melted and incorporated, resulting in a smooth, velvety consistency.
  5. Stir in the shredded, cooked chicken and fresh lime juice. Heat through completely (about 5 minutes). Taste and adjust seasoning if necessary. Serve hot, garnished generously with fresh cilantro.