Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, diced into 1.25 centimeter pieces
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cans (425g each) Great Northern beans, drained and rinsed
  • 710 ml low-sodium chicken broth
  • 2 cans (113g each) diced mild green chiles
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 150g frozen sweet corn
  • 113g full-fat cream cheese, softened and cubed
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil in your pot over medium high heat. Add the diced chicken and cook for about 5 minutes until the outside is no longer pink. Remove the chicken to a plate for a moment.
  2. In the same pot, toss in the onion. Cook for about 4 minutes until it becomes translucent and soft. Add the garlic and cook for 1 minute more.
  3. Stir in the cumin, oregano, coriander, cayenne, salt, and pepper. Let these spices bloom in the oil for 30 seconds.
  4. Pour in the chicken broth, the drained beans, and the green chiles. Return the chicken and any juices from the plate back into the pot. Bring the mixture to a boil, then immediately turn the heat down to low.
  5. Cover the pot and let it simmer for 20 minutes. About halfway through, use the back of your spoon to smash a few beans against the side of the pot.
  6. Add the frozen corn. It only needs about 5 minutes to heat through.
  7. Turn the heat to its lowest setting. Add the cubed cream cheese. Stir constantly for 2-3 minutes until the white chunks disappear into a silky, opaque sauce.
  8. Turn off the heat entirely and stir in the fresh lime juice.