Step 1

Mise en

Step 2

Place

Step 3

Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper

Step 4

Chop garlic, shallots, and celery and set aside

Step 5

Chop parsley

Step 6

Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside

Step 7

Cut the cream cheese in half and put the other half back in the fridge

Step 8

If you use a bouillon cube for the stock, heat it up in a cup of water in the microwave; otherwise, have your pre-made stock ready in a cup

Step 9

Cooking

Step 10

In a large skillet, heat a tablespoon of olive oil over medium-high heat

Step 11

Add chicken and brown for about four minutes, stirring occasionally

Step 12

Add celery, shallots, garlic, chili, and cumin and cook for another four minutes

Step 13

Add the beans (mashed and whole), tomatoes, and stock

Step 14

Bring to a boil, then reduce to a simmer, and add cream cheese. Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.

Step 15

Add parsley toward the end; keep some for garnish