Ingredients:

  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups salsa verde
  • 2 cups chicken broth, low-sodium
  • 1 can (15 oz) white cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or pot. Add the diced onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Pour in the salsa verde, chicken broth, cumin, and smoked paprika. Bring the mixture to a gentle boil, then reduce heat to low.
  3. Stir in the shredded chicken, beans, and corn. Simmer for 10-12 minutes, allowing the liquids to reduce slightly and flavors to meld.
  4. Reduce heat to the lowest setting. Stir in the cubed cream cheese one piece at a time, stirring constantly until completely melted.
  5. Fold in the sour cream and remove from heat immediately to prevent the dairy from curdling.