Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, chopped
  • 2 (15-oz) cans Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
  • 1 (10-oz) can diced tomatoes and green chili
  • 4 oz cream cheese
  • 1 c celery, chopped
  • 1/2 c shallots (or onion), chopped
  • 3 cloves garlic, minced
  • 1/2 c parsley, chopped
  • 1 c chicken stock (or more as needed)
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 Tbsp olive oil
  • salt and freshly ground pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Mise en

Step 2

  • Place

Step 3

  • Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper
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Step 4

  • Chop garlic, shallots, and celery and set aside
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Step 5

  • Chop parsley
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Step 6

  • Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
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Step 7

  • Cut the cream cheese in half and put the other half back in the fridge
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Step 8

  • If you use a bouillon cube for the stock, heat it up in a cup of water in the microwave; otherwise, have your pre-made stock ready in a cup
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Step 9

  • Cooking

Step 10

  • In a large skillet, heat a tablespoon of olive oil over medium-high heat
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Step 11

  • Add chicken and brown for about four minutes, stirring occasionally
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  • Length: 4 minutes

Step 12

  • Add celery, shallots, garlic, chili, and cumin and cook for another four minutes
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Step 13

  • Add the beans (mashed and whole), tomatoes, and stock
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Step 14

  • Bring to a boil, then reduce to a simmer, and add cream cheese. Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.
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  • Length: 10 minutes

Step 15

  • Add parsley toward the end; keep some for garnish
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