Ingredients
Method
- Dice the onion and mince the garlic. Deseed and dice the jalapeño. Sauté in olive oil until onions soften.
- Add chicken thighs, cannellini beans, pinto beans, green chiles, cumin, oregano, and chicken broth. Stir to combine.
- Cover and bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
- Remove chicken, shred, and return to the pot with corn. Stir to combine.
- Stir in cream cheese until melted, then add sour cream. Smash some beans to thicken.
- Serve hot with your favorite toppings.
Video
Notes
- Use chicken thighs for maximum flavor and tenderness.
- Don't skip smashing some beans against the pot's side for natural thickening.
- Taste and adjust seasoning before serving; add more salt, pepper, or heat as needed.
- Serve with toppings like shredded cheese, cilantro, or a dollop of sour cream. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip smashing some beans against the pot's side for natural thickening.
- Taste and adjust seasoning before serving; add more salt, pepper, or heat as needed.
- Serve with toppings like shredded cheese, cilantro, or a dollop of sour cream. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.