Ingredients

The following ingredients have 5 Servings
  • 1 1/2 lbs boneless skinless Chicken Breasts
  • 1 medium Sweet Onion chopped
  • 2 cloves Garlic chopped
  • 2 Tbs EVOO
  • 3 cups Chicken Broth
  • 2 15oz cans Cannellini Beans drained and rinsed
  • 2 4oz cans Diced Green Chilis
  • 1 10oz bag frozen Corn
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • 3/4 tsp Oregano
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • 4 oz softened Cream Cheese
  • 1/4 cup Full Fat Coconut Milk (use the thick creamy part that’s on the top of the can)
  • Cilantro, Avocado, and shredded Mexican Cheese for garnish if desired

Instruction

  • In a 6 Qt Dutch Oven heat over med/high heat
  • Add EVOO, Garlic, and Onion, sauté 2-3 min
  • Add Broth, Chicken, Beans, Corn, Green Chilis, Salt, Pepper, Cumin, Oregano, Chili Powder, and Cayenne Pepper
  • Adjust heat so it simmers
  • Cook Chicken until no longer pink in the middle, about 15-20 minutes
  • Remove Chicken and shred into bite size pieces, add Chicken back to pot
  • Add in Cream Cheese and Coconut Milk, stirring occasionally until blended in, about 10-15 min
  • Serve and top with Cilantro, Avocado, or Mexican Cheese if desired
  • Enjoy!