Ingredients:

  • 1 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 1 poblano pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken thighs
  • 3 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 can (4 oz) diced mild green chiles
  • 4 cups low-sodium chicken bone broth
  • 1 cup frozen sweet corn
  • 4 oz full-fat cream cheese, softened and cubed
  • 0.5 cup sour cream
  • 1 tbsp fresh lime juice
  • 0.5 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced

Instructions:

  1. Sauté the aromatics. Heat 1 tbsp neutral oil in a large Dutch oven over medium heat. Add the diced onion and poblano pepper. Cook for 6–8 minutes until the onions are translucent and the peppers are tender.
  2. Bloom the spices. Stir in 4 cloves minced garlic, cumin, oregano, smoked paprika, cayenne, salt, and black pepper. Cook for 60 seconds until the kitchen smells intensely fragrant. Note: Toasting the spices in the oil wakes up the essential oils.
  3. Create the thickener. Place one can of rinsed beans and 0.5 cup of the broth into a blender. Whiz until completely smooth and creamy.
  4. Combine the base. Add the chicken thighs, the bean purée, the remaining two cans of whole beans, the 4 oz can of green chiles, and the rest of the bone broth to the pot.
  5. Simmer the poultry. Bring the liquid to a gentle simmer. Cover and cook for 20-25 minutes until the chicken reaches an internal temperature of 165°F and pulls apart easily.
  6. Shred the chicken. Carefully remove the thighs to a cutting board. Use two forks to shred the meat into bite-sized pieces, then return them to the pot.
  7. Add the texture. Stir in 1 cup of frozen sweet corn. Let it heat through for 2 minutes until the kernels are bright yellow and plump.
  8. Finish the sauce. Reduce the heat to low. Add the cubed 4 oz cream cheese and 0.5 cup sour cream. Stir gently until the white streaks disappear into a velvety, uniform broth.
  9. Brighten the bowl. Remove from heat and stir in 1 tbsp fresh lime juice and 0.5 cup fresh cilantro. The color should shift from beige to a vibrant, appetizing pale green.