Ingredients
Scale
- 2 tablespoons butter
- 1 large sweet onion, chopped
- 3–4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds boneless chicken breast
- 30 ounces canned cannellini beans, drained
- 7 ounces chopped green chiles
- 1 cup frozen corn
- 4 cups chicken broth
- 8 ounces cream cheese
Instructions
- In a large pot, melt butter over medium heat. Sauté onion until translucent (about 5 minutes), then add garlic and cook for another minute.
- Stir in cumin and oregano; cook for an additional minute.
- Add chicken and broth to the pot; bring to a boil then reduce to a simmer for about 15 minutes.
- Remove chicken, shred with forks, and return to the pot.
- Mix in beans, green chiles, corn, and cream cheese; simmer for another 10 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Slow Cooker/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 90mg