Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 large yellow onion, diced
  • 2 poblano peppers, seeded and diced
  • 4 cloves garlic, minced
  • 2 tbsp avocado oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 8 oz diced green chilies
  • 4 cups low-sodium chicken bone broth
  • 30 oz cannellini beans, drained and rinsed
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup sour cream
  • 1 lime, juiced
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat avocado oil in a large Dutch oven over medium high heat until it shimmers and swirls easily. Add diced onions and poblano peppers; sauté until onions are translucent and peppers are tender, approximately 6 minutes.
  2. Stir in minced garlic, cumin, smoked paprika, and oregano until the spices smell toasted and fragrant.
  3. Add the 1.5 lbs chicken breasts to the pot. Cook for about 3 minutes per side until the outside is no longer pink.
  4. Pour in chicken bone broth and diced green chilies. Scrape the bottom of the pot to release all those tasty caramelized bits.
  5. Bring the liquid to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through and tender.
  6. Remove chicken to a plate and shred it with two forks. Return the meat to the pot along with the 30 oz of drained cannellini beans.
  7. Stir in the 8 oz of cubed cream cheese and 0.5 cup sour cream. Whisk gently until the broth is completely smooth and velvety.
  8. Stir in the lime juice and 0.5 cup fresh cilantro until the green is vibrant against the white broth.
  9. Season with salt and pepper as needed. Serve hot in deep bowls with your favorite toppings.