Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1½ lbs boneless, skinless chicken breasts (or thighs)
- 1 jar (16 oz) salsa verde, mild, medium, or hot
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) great northern or cannellini beans, drained and rinsed
- 32 oz low-sodium chicken broth
- 2 oz cream cheese, softened to room temperature
- Juice of 1 lime
- ¼ cup fresh cilantro, roughly chopped
Toppings (optional):
- Sliced avocado
- Sour cream
- Shredded Monterey Jack cheese
- Crushed tortilla chips
- Extra lime wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
- Add the garlic, cumin, oregano, chili powder, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Add the chicken breasts, salsa verde, green chiles, drained beans, and chicken broth. Stir to combine.
- Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 20 to 25 minutes until the chicken is cooked through.
- Remove the chicken, shred with two forks, and return to the pot.
- Reduce heat to low. Add the softened cream cheese in small pieces and stir until fully melted into the broth, about 2 minutes.
- Stir in the lime juice and fresh cilantro. Taste and adjust salt as needed.
- Ladle into bowls and serve with your choice of toppings.
Notes
- Chicken thighs produce a juicier, more flavorful shred than breasts. Both work well.
- Rotisserie chicken shortcut: Skip the raw chicken. Simmer the broth for 10 minutes, add pre-shredded rotisserie chicken, warm through for 5 minutes, then finish with cream cheese and lime.
- Slow cooker: Add everything except the cream cheese, lime, and cilantro. Cook on low 6 to 8 hours or high 3 to 4 hours. Shred the chicken, then stir in the cream cheese, lime, and cilantro before serving.
- Freezing: Freeze before adding the cream cheese for the best texture. Stir in fresh softened cream cheese when reheating.
- Heat level: Use mild salsa verde for a gentle bowl, medium or hot for more kick.
- Prep Time: 5
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American