Hearty and comforting without feeling heavy, this weeknight wonder will work its way into your regular rotation from Thanksgiving to Easter.
Ingredients:
2 lb. boneless skinless chicken breasts
1/4 c. The Real Poultry Primer
1/2 liter (1 bottle) water
2 c. (more or less) chicken broth
2 medium yellow onions, diced
2 Tbsp. lime juice
1 Tbsp. olive oil
32 oz. (1 carton) chicken broth
4 cans great northern beans, drained and rinsed
3 cans chopped green chiles
2 Tbsp. The Real Homestyle Rub
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne
1 tsp. chili powder
1 block (8 oz.) cream cheese, cubed
1 c. heavy cream
Instructions:
- In a resealable bag or large bowl, combine 1/4 c. Poultry Primer with one bottle of water. Mix to dissolve solids. Add chicken breasts. Brine, refrigerated, 2-3 hours. Before cooking, drain brine and rinse gently to remove some of the salt.
- Use your pressure cooker’s Poultry setting to cook the chicken, making sure to cover chicken completely with chicken broth. Shred chicken.* Don’t have a pressure cooker? Sprinkle your favorite The Real Man Meat rub over the chicken and pan sear until just cooked through, then dice.
- In a Dutch oven or stock pot, heat olive oil and lime juice together. Add onions and cook over medium heat, stirring frequently, until soft and translucent.
- Add beans, chopped green chiles, cooked chicken, broth and seasoning. Reduce heat to low, and simmer, stirring occasionally, for 45 to 60 minutes.
- Add cubed cream cheese and stir until melted.
- Remove from heat and add heavy cream, stirring to combine.
- Top with shredded cheese, jalepeño slices, avocado, sour cream…whatever your heart desires. Serve with tortilla chips and lime wedges.
*Tip: Speed up your shred game using a hand mixer. Once your chicken is cooked through, just a few quick pulses with the hand mixer and you’re done!
