Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cans (15 oz each) white beans (such as Great Northern or Cannellini), rinsed and drained
1 can (4 oz) diced green chiles
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
4 oz (115g) cream cheese, softened
1/2 cup sour cream or heavy cream
1 cup Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped
To taste: Salt and freshly ground black pepper
Instructions
1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
2. Add Base Ingredients: Add the chicken breasts, rinsed white beans, diced green chiles, chicken broth, cumin, oregano, chili powder, salt, and pepper to the pot. Stir gently.
3. Simmer & Cook Chicken: Bring the soup to a boil, then reduce heat to low, cover, and let simmer for 20 minutes, or until the chicken is fully cooked through.
4. Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
5. Make it Creamy: Stir in the softened cream cheese and sour cream until melted and completely smooth. Simmer uncovered on low heat for another 5–10 minutes to thicken.
6. Melt Cheese & Serve: Stir in half of the shredded Monterey Jack cheese until melted and stretchy. Ladle into bowls and garnish with remaining cheese and chopped fresh cilantro. Serve hot.
Nutrition Facts (Per Serving)
Calories: ~410 kcal
Protein: 36g
Health Benefits
High in Lean Protein: Shredded chicken breast supplies high-quality protein to support muscle repair and keep you full longer.
Fiber-Rich White Beans: Packed with soluble fiber, white beans promote healthy digestion and help regulate blood sugar levels.
Low-Carb Comfort Food: Offers a rich, comforting texture with a balanced macronutrient profile suitable for low-carb lifestyles.