Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeño, seeded and minced
  • 4 garlic cloves, minced
  • 1.5 lbs boneless skinless chicken breast, cut into 1/2-inch cubes
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (4 oz) chopped fire-roasted green chiles
  • 1 cup frozen sweet corn
  • 3 cups low-sodium chicken bone broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 lime, juiced
  • Salt and black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, poblano, and jalapeño. Sauté for 5–7 minutes until onions are translucent and peppers show slight charred edges.
  2. Stir in the garlic and the cubed chicken. Cook for about 5 minutes until the chicken is mostly opaque on the outside.
  3. Toss in the cumin, oregano, smoked paprika, salt, and pepper. Stir for 1 minute until the spices start to sizzle and bloom.
  4. Pour in the chicken broth, fire-roasted green chiles, and the remaining whole beans to the pot.
  5. While the pot comes to a boil, take about 1/2 cup of the Great Northern beans and mash them into a paste in a small bowl. Add the paste to the pot.
  6. Reduce the heat to low and simmer for 15 minutes. This allows the starches to thicken the liquid and the chicken to become tender.
  7. Turn the heat to the lowest setting. Stir in the softened cream cheese and sour cream. Stir gently until the white cubes vanish into a silky sauce.
  8. Fold in the Monterey Jack cheese and the lime juice. Stir until the cheese is melted and stretchy. Taste and adjust salt if needed before serving.