Ingredients:

  • 1 tbsp (15 ml) Olive oil
  • 1 medium (150g) White onion, finely diced
  • 3 cloves Garlic, minced
  • 2 cans (4 oz / 113g each) Diced green chiles
  • 4 cups (950 ml) Low-sodium chicken broth
  • 2 cans (15 oz / 425g each) Cannellini beans, drained and rinsed
  • 4 cups (500g) Shredded rotisserie chicken
  • 1 tsp (2g) Ground cumin
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (1g) Chili powder
  • Salt and black pepper to taste
  • 8 oz (226g) Full-fat cream cheese, cubed and softened
  • 1/4 cup (15g) Fresh cilantro, chopped
  • 1 tbsp (15 ml) Fresh lime juice

Instructions:

  1. Heat the 1 tbsp olive oil in your pot over medium heat. Add the diced onion and cook for 5 minutes until translucent and fragrant.
  2. Stir in the minced garlic, 1 tsp cumin, 1 tsp oregano, and 1/2 tsp chili powder. Cook for 1 minute until the kitchen smells earthy and warm.
  3. Pour in the 2 cans of diced green chiles. Stir well to combine with the spices.
  4. Pour in the 4 cups of chicken broth and both cans of drained cannellini beans.
  5. Use a potato masher to crush about 1/4 of the beans directly in the pot.
  6. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until the liquid has slightly reduced.
  7. Fold in the 4 cups of shredded rotisserie chicken. Let it heat through for 3-5 minutes.
  8. Drop the 8 oz of cubed cream cheese into the pot. Stir constantly over low heat until the white chunks disappear into a silky sauce.
  9. Remove from heat. Stir in the 1 tbsp lime juice and 1/4 cup fresh cilantro.
  10. Taste and add salt and black pepper as needed. Wait for the flavors to settle for 2 minutes before serving.