Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 jalapeño peppers, diced (seeds removed for milder chili)
- 2 boneless, skinless chicken breasts (1½ pounds)
- 14.5 ounces diced fire-roasted tomatoes (1 can)
- 1 cup low-sodium chicken stock
- ½ cup Franks RedHot Sauce
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 31 ounces cannellini beans, drained and rinsed (2 cans)
- 4 ounces cream cheese, cut into cubes (½ brick)
- Kosher salt and freshly ground black pepper to taste
Optional Toppings:
- Tortilla strips
- Sliced celery
- Sour cream
- Blue cheese crumbles
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion and jalapeño, sauté until softened, about 5 minutes.
- Add chicken breasts, diced tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce heat to simmer, cover, and cook until chicken is cooked through, about 25 minutes.
- Remove chicken and shred with two forks. Return shredded chicken to the pot along with beans and cream cheese. Season with salt and pepper.
- Cook until warmed through, about 5-10 minutes. Serve with optional toppings as desired.
Notes
- Adjust hot sauce for spiciness: ¼ cup for mild, ½ cup for extra spicy.
- Chicken thighs can be substituted for breasts.
- Replace cream cheese with 1 cup heavy cream if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 5 g
- Sodium: 1699 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 13 g
- Protein: 41 g
- Cholesterol: 104 mg