Creamy White Chili with Cream Cheese

Ingredients

• 2 (15 ounce) cans no-salt-added great northern beans, rinsed, divided
• 1 tbsp canola oil
• 1 lb boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 1/2 cup chopped yellow onion (1 medium)
• 5 clove garlic, chopped (2 tablespoons)
• 3 cup unsalted chicken stock
• 1 (4 ounce) can chopped green chiles
• 4 oz reduced-fat cream cheese
• 1 tbsp lime juice
• 1/2 cup loosely packed fresh cilantro leaves

Instructions

1. Place half of the rinsed beans in a small bowl; using a whisk or potato masher, mash until smooth.
2. Heat 1 tablespoon oil in a large heavy pot over high heat. Add chicken pieces, 1 teaspoon cumin and ¼ teaspoon salt; cook, turning occasionally, until browned, about 5 minutes. Add 1½ cups onion, the chopped garlic and the remaining ¼ teaspoon salt. Cook, stirring often, until the onion is translucent and tender, about 3 minutes.
3. Add the remaining rinsed whole beans, the mashed beans, 2 cups broth and 2 (4-ounce) cans chiles; stir, scraping any browned bits off the bottom of the pot with a wooden spoon. Bring to a boil over high heat. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; add 4 ounces cream cheese and 1 tablespoon lime juice; stir until the cream cheese is melted. Serve topped with ½ cup cilantro.