Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 oz diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 tsp salt
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream

Instructions:

  1. Melt the butter over medium heat in your Dutch oven. Add the diced onion and sauté for about 5 minutes until translucent and soft. Note: Don't brown the onions too much, or they'll lose their sweetness.
  2. Stir in the minced garlic, diced green chiles, cumin, and oregano. Stir constantly for 60 seconds until the aroma fills the kitchen.
  3. Add the chicken pieces. Brown them slightly on all sides for about 3-5 minutes. Note: You aren't cooking them through yet, just building flavor.
  4. Pour in the chicken broth and add the salt. Bring the mixture to a boil, then immediately reduce to a low simmer for 20 minutes.
  5. Stir in the drained and rinsed Great Northern beans.
  6. Use your immersion blender to pulse the soup 3-4 times. Stop as soon as some beans are smashed. You want chunks of beans and chicken, not a smooth puree.
  7. Stir in the softened, cubed cream cheese and the sour cream. Whisk gently until the mixture is completely smooth and velvety.
  8. Finish by stirring in the fresh lime juice. This happens off the heat to keep the flavor zesty.