Ingredients:

  • 2 tbsp neutral avocado oil
  • 1 large yellow onion, finely diced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced
  • 4 oz chopped green chiles
  • 1.5 lbs chicken breast, cut into bite-sized pieces
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup sweet corn, frozen or canned
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/4 cup heavy cream
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 0.5 tsp lime zest

Instructions:

  1. Heat 2 tbsp avocado oil in a large pot over medium heat until shimmering and fragrant.
  2. Add the diced yellow onion, poblano, and jalapeño. Sauté for 5-7 minutes until softened and translucent.
  3. Stir in the 4 cloves of minced garlic and 4 oz of green chiles. Cook for 1 minute until the garlic is punchy and aromatic.
  4. Add the 1.5 lbs of bite-sized chicken pieces. Season with cumin, oregano, smoked paprika, and cayenne.
  5. Cook the chicken for 5 minutes until the edges are opaque and browned.
  6. Pour in 3 cups of chicken broth. Take half of one can of beans and mash them thoroughly with a fork before adding all the beans to the pot.
  7. Add the 1 cup of sweet corn. Bring the mixture to a gentle boil, then reduce heat to low.
  8. Simmer for 15-20 minutes until the chicken is tender and the liquid has thickened.
  9. Stir in the 4 oz of cubed cream cheese and 1/4 cup heavy cream. Stir constantly until the cheese is completely melted and silken.
  10. Remove from heat. Stir in 1/4 cup cilantro, 1 tbsp lime juice, and 0.5 tsp lime zest until the aroma is bright and fresh.