Directions
- 1Dice one yellow onion.
- 2Dice one green pepper and remove the seeds.
- 3Mince five cloves of garlic.
- 4Chop two tablespoons of fresh cilantro.
- 5Juice one lime.
- 6Shred one rotisserie chicken.
- 7Shred two cups of Colby jack cheese.
- 8Pour two tablespoons of olive oil into a large pot over medium-high heat.
- 9Add the diced onion and green pepper to the pot and sauté for 5 minutes, or until the onions are translucent.
- 10Add the minced garlic and sauté for another minute.
- 11Add one 7oz can of diced green chilies and one 7oz can of diced jalapeños.
- 12Add one tablespoon of cumin, one tablespoon of paprika, one tablespoon of dried oregano, 0.5 teaspoon of cayenne pepper, and salt and pepper to taste.
- 13Pour in four cups of chicken broth, bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- 14While simmering, drain the chili beans. Blend the chili beans with 1/4 cup of broth from the soup mixture until smooth.
- 15Pour the blended chili beans into the soup mixture.
- 16Add the shredded chicken to the pot.
- 17Add two 15oz cans of great northern beans, one 15oz can of sweet corn, and one 8oz brick of cream cheese. Stir well.
- 18Add the fresh lime juice and two cups of Colby jack cheese.
- 19Add the chopped cilantro.
- 20Let the chili simmer for 10-15 minutes before serving.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green pepper, diced
- 5 cloves garlic, minced
- 4 cups chicken broth
- 1 7oz can diced green chilies, mild
- 1 7oz can diced jalapeños
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp dried oregano
- 0.5 tsp cayenne pepper
- to taste salt
- to taste black pepper
- to taste chili flakes
- 1 15oz can sweet corn
- 2 15oz cans great northern beans
- 2 15oz cans chili beans, blended
- 1 rotisserie chicken, shredded
- 1 8oz brick cream cheese
- 2 cups Colby jack cheese, finely shredded
- 1 lime, juiced
- 2 tbsp fresh cilantro, chopped
Equipment
cutting boardknifeshredderlarge potwooden spoonlime juicerblender
Tips
- Add chili flakes for more spice.
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