Servings: 4

Ingredients

1 tablespoon oil

1 onion, diced

2 jalapeno chilies, finely diced (or to taste)

4 cloves garlic, chopped

1 teaspoon cumin, toasted and ground

3 cups chicken broth

2 cups cooked chicken, sliced or shredded

1 (15 ounce) can white beans, drained and rinsed (optional)

1 teaspoon oregano

8 ounces cream cheese, room temperature

1/4 cup sour cream

salt and pepper to taste

Directions

Step 1: Heat the oil in the pan over medium heat, add onion and jalapeno peppers and cook until tender, about 5-7 minutes.

Step 2: Add the garlic and cumin and cook until fragrant, about a minute.

Step 3: Add the broth and deglaze the pan by scraping any brown bits up off the bottom of the pan with a wooden spoon as the broth simmers.

Step 4: Add the chicken, beans and oregano, bring to a boil, reduce the heat and simmer for 10 minutes.

Step 5: Add the cream cheese and cook until melted before removing from the heat, mixing in the sour cream and seasoning with salt and pepper to taste

Step 6: Top with red onions, sliced radish, limes, avacodo or even some roasted red peppers.