# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 4 oz can diced green chilies
06 - 1 red bell pepper, diced
→ Beans & Broth
07 - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
08 - 4 cups low-sodium chicken broth
→ Dairy
09 - 2/3 cup heavy cream
10 - 4 oz cream cheese, softened and cubed
→ Spices & Seasonings
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1/2 tsp chili powder
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp ground coriander
16 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Shredded Monterey Jack or cheddar cheese
20 - Lime wedges
# Directions:
01 - Season chicken breasts with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add chicken and sear 3-4 minutes per side until lightly golden; remove and set aside.
03 - Add onion, red bell pepper, and jalapeño to the pot; sauté 4-5 minutes until softened. Stir in garlic and cook 1 minute longer.
04 - Add diced green chilies, cumin, oregano, chili powder, smoked paprika, and coriander; stir to evenly coat the vegetables.
05 - Stir in drained white beans and pour in chicken broth. Return chicken to the pot.
06 - Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes until chicken is cooked through and flavors combine.
07 - Remove chicken, shred with two forks, then return to the pot.
08 - Stir in cream cheese until melted, then add heavy cream. Simmer 5 minutes, stirring occasionally until creamy and heated through. Adjust seasoning with salt and pepper.
09 - Serve hot, garnished with cilantro, green onions, shredded cheese, and lime wedges as desired.
