Directions
- 1Cut your onion, jalapeño, and garlic.
- 2Heat up some olive oil on medium/medium high heat in a large pot.
- 3Add in your chicken breasts and season with Italian seasoning, garlic salt, and pepper.
- 4Sear the chicken on both sides, then set aside. The chicken doesn’t need to be fully cooked at this point.
- 5Turn the heat down slightly and add in your butter.
- 6Add the onion and jalapeño. Sauté that for a few minutes while scraping the bottom of the pot to get all that yummy flavor.
- 7Add the garlic.
- 8Stir and then add the cumin, chili powder, smoked paprika, salt, and pepper.
- 9Stir and sauté for another five minutes.
- 10Then add the fire roasted chiles, beans, corn, and chicken broth.
- 11Add the chicken back in and bring to a boil.
- 12Turn the heat to low and cover. Let this simmer on low for 25 to 30 minutes.
- 13Once the time is up, take out the chicken, shred it, and add it back in.
- 14Add in the cream cheese and stir. It will look a little clumpy, but don’t worry. As it simmers, it will become smooth.
- 15Let that simmer for another five minutes, then add the heavy cream and stir.
- 16Cut up your toppings.
Ingredients
- olive oil
- 2 chicken breasts seasoned with Italian seasoning, garlic salt, and pepper
- 4 tbsp butter
- 1 medium onion
- 1 jalapeño
- 3 cloves garlic
- 1.5 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 2 cans mild fire roasted diced green chiles
- 2 cans Great Northern beans
- 2 cans corn
- 4 cups chicken broth
- 5 oz cream cheese
- 0.5 cup heavy cream
- cilantro
- green onion
- shredded white cheddar or mozzarella
- fresh lime
- avocado
Equipment
large pot
Tips
- The chicken doesn't need to be fully cooked when searing.
- Scrape the bottom of the pot to get all the flavor when sautéing onions and jalapeños.
- Don't worry if the cream cheese looks clumpy; it will become smooth as it simmers.
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