Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz full-fat cream cheese, softened and cubed
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tbsp fresh lime juice

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or pot. Add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in the minced garlic and diced green chiles. Cook for 60 seconds until fragrant.
  3. Stir in the cumin, chili powder, and smoked paprika, coating the vegetables for 30 seconds to toast the spices.
  4. Add the cubed chicken breast to the pot. Cook for 3–4 minutes, stirring occasionally, until the exterior is opaque.
  5. Pour in the chicken broth and add the drained beans and frozen corn.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 10–12 minutes until the chicken is cooked through.
  7. Remove the pot from the heat. Stir in the softened cream cheese and shredded Monterey Jack cheese until fully melted and emulsified into a smooth sauce.
  8. Stir in the fresh lime juice and adjust salt and pepper to taste before serving.