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
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.