Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced green chiles
  • 1 jar (16 oz) green enchilada sauce
  • 4 cups chicken bone broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 can (15 oz) white cannellini beans, drained and rinsed
  • 4 oz cream cheese, softened and cubed
  • ½ cup heavy cream
  • 1 cup Monterey Jack cheese, shredded
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a pot over medium-high heat. Brown the chicken thighs until golden on both sides (about 3-4 minutes per side), then remove and set aside.
  2. In the same pot, sauté the diced onion and minced garlic until translucent and fragrant.
  3. Stir in the green enchilada sauce, diced green chiles, chicken broth, cumin, and oregano. Return the chicken to the pot.
  4. Bring to a boil and simmer (or pressure cook on High for 15 mins) until the chicken is tender enough to shred. Remove the chicken, shred it with two forks, and stir it back into the liquid along with the white beans.
  5. Reduce heat to low. Stir in the cubed cream cheese and heavy cream, whisking constantly until melted and the broth is opaque. Fold in the Monterey Jack cheese until melted.
  6. Turn off the heat and stir in the lime juice and fresh cilantro. Season with salt and black pepper to taste.