Cheesy Chicken & White Bean Skillet
This chicken and white bean skillet is so easy, creamy and cheesy you’ll want to eat it on repeat! With minimal prep and easy-to-find ingredients, it’s the perfect weeknight meal that’s sure to satisfy. Pepper Jack cheese and a jalapeño pepper add kick to the sauce. If you want to reduce the heat, swap out the pepper Jack for Monterey Jack and skip the jalapeño.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 (4-ounce) chicken cutlets
- 1½ teaspoons ground cumin, divided
- 1 small yellow onion, chopped
- 1 large jalapeño pepper, seeded, if desired, and chopped
- ½ cup frozen corn kernels
- 3 cloves garlic, minced
- ¼ teaspoon salt
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- 1 (4-ounce) can chopped green chiles, undrained
- ½ cup reduced-sodium chicken broth
- 4 ounces cream cheese, cubed and softened
- ¼ cup sour cream
- 1 cup shredded pepper jack cheese, divided
- ½ cup tortilla strips
- chopped fresh cilantro for garnish (optional)