Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced mild green chiles
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode. Heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 3-4 minutes). Stir in the minced garlic, ground cumin, oregano, and smoked paprika, stirring constantly for 60 seconds until the spices smell toasted and fragrant.
  2. Add the chicken pieces and diced green chiles, stirring to coat them in the spice mixture. Pour in the chicken broth and add the rinsed white beans, salt, and pepper.
  3. Lock the lid and set to Manual/Pressure Cook on High for 12 minutes. Once the timer beeps, allow a Natural Release for 10 minutes before venting the remaining steam.
  4. Remove the chicken thighs to a plate and shred them using two forks.
  5. Using a potato masher or immersion blender, lightly pulse a small portion of the beans directly in the pot to thicken the broth.
  6. Stir the shredded chicken back in, along with the frozen corn and softened cream cheese. Stir over the Sauté setting for 2 minutes until the cheese is fully melted and the broth is velvety.
  7. Stir in the lime juice and cilantro just before serving.