Ingredients
1 boneless, skinless chicken breast (about 1.5 lbs)
1 cup cooked cannellini beans (or 1 can, drained)
1 cup diced white potatoes
1 (14.5 oz) can diced white tomatoes with green chilies
1 small onion, diced
2 cloves garlic, minced
1/2 cup diced green chilies
1 cup cream cheese (softened)
2 cups vegetable broth
1 tsp ground cumin
Salt and pepper
1/4 cup chopped cilantro
1 jalapeño, seeded and minced (optional)
1 tbsp olive oil
Instructions
Heat oil in a pot; sauté onion and garlic until fragrant.
Add potatoes and green chilies, cook 5 minutes.
Add chicken breast (cut into chunks), tomatoes, beans, broth, and cumin.
Bring to boil, cover, and simmer 20 minutes until chicken is tender.
Shred chicken with a fork, stir in softened cream cheese until melted.
Taste and adjust seasonings; top with cilantro and jalapeño.
Notes
Use slow cooker: Layer ingredients, cook 4-6 hours on low.
For crisper texture, use full-fat cream cheese.
Simmer longer if a thicker broth is preferred.
- Prep Time: 15
- Cook Time: 30
- Category: Quick Chicken
- Method: Stovetop or Slow Cooker
- Cuisine: American
- Diet: Dairy, Vegetarian (with substitutions)
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg