Ingredients
Scale
- 1 tbsp olive oil
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (4 oz) can mild green chiles
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained & rinsed
- 2 cups chicken broth
- 1 tsp ground cumin
- ½ tsp dried oregano
- Salt & black pepper to taste
- Optional: 1–2 jalapeños (seeded & diced), 1 tsp cayenne for heat
For finishing:
- ½ cup sour cream or Mexican crema
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Shredded Monterey Jack or pepper jack cheese
- Avocado slices
Instructions
- Sear chicken: In a large pot, heat oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden. Remove and set aside.
- Sauté aromatics: Add onion; cook 4–5 min until soft. Stir in garlic, green chiles, cumin, and oregano; cook 1 min.
- Simmer: Add beans, broth, and optional jalapeños. Bring to a boil. Reduce heat; simmer 15 minutes.
- Shred or add chicken back: For shredded texture, return chicken to pot and use forks to shred. Or add cubed chicken back and simmer 5 more minutes.
- Finish: Stir in lime juice and cilantro. Taste and adjust seasoning.
- Serve hot, topped with sour cream, cheese, avocado, and extra cilantro.
💡 Pro Tips:
– Use rotisserie chicken to save time—add in last 10 minutes.
– For extra creaminess, blend 1 cup of the soup and stir back in.
– Make it ahead: Flavors deepen overnight!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 6 | Calories: 280 | Net Carbs: 22g | Fats: 10g | Protein: 26g
Servings: 6 | Calories: 280 | Net Carbs: 22g | Fats: 10g | Protein: 26g