Ingredients:

  • 1 lb boneless skinless chicken breast, diced small
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, softened and cubed

Instructions:

  1. Heat 1 tbsp olive oil in a Dutch oven or heavy bottomed pot over medium heat. Add the diced onion and jalapeño, stirring frequently until the onion becomes translucent. Stir in the minced garlic and cook for 30 seconds. Note: Garlic burns quickly, so keep it moving.
  2. Add the diced chicken breast to the pot and cook until the exterior is opaque. Stir in the 1 tsp cumin, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to coat the meat.
  3. Pour in the 4 cups chicken broth and the 4 oz can of diced green chiles, and bring the mixture to a gentle simmer. Note: Avoid a rolling boil to keep the chicken tender.
  4. Take 1/2 cup of the cannellini beans and mash them into a paste using a fork or immersion blender. Stir the paste back into the pot along with the remaining whole beans to thicken the soup. Cook for 5 minutes until the broth thickens.
  5. Reduce heat to low. Stir in the 4 oz of cubed cream cheese one piece at a time, whisking until melted and smooth.
  6. Pour in the 1/4 cup heavy cream and finish with 1 tbsp fresh lime juice. Remove from heat immediately. Note: Removing from heat prevents the cream from breaking.