YIELD
8 servings
TYPE
Dinner
TIME
55 minutes
LEVEL
Beginner
1
Add butter to a Dutch oven and bring to medium heat. Cook onions for 4-5 minutes, stirring frequently
2
Add garlic and porchetta seasoning and cook another minute, stirring constantly.
3
Add chicken broth, diced green chiles, and chicken breasts and bring to a boil. Reduce to a simmer and cook for 15 minutes, covered.
4
Remove chicken breasts, let cool, and shred with two forks.
5
Add some of the broth to a small pan and let cool slightly. Add cream cheese and whisk into broth. Set aside.
6
Add navy beans and shredded chicken, followed by the cream cheese mixture.
7
Gently simmer for another 10 minutes, uncovered, then remove from heat. Let cool for a few minutes before serving.
8
Serve with little toasts for dipping.