Directions
- 1Add oil to a pot over medium heat.
- 2Add onions, poblanos, corn, garlic and cook for 5-7 minutes until softened and slightly caramelized.
- 3Add spices & salt, mix well, and cook another 1-2 minutes to really toast the spices and amp up the flavor.
- 4Add chicken stock, Cholula, white beans, and reserved corn cobs. Allow to simmer and reduce over medium heat for 10-15 minutes.
- 5Partially blend the mixture to thicken and finish with heavy cream, rotisserie chicken, and shredded cheese until it’s hot and melty.
- 6Serve with avocado, Cotija cheese, cilantro, jalapenos, and crispy cheese Taquitos!
Ingredients
- 0.25 cup Avocado Oil
- 1 large Onion, Diced
- 2 Fire Roasted Poblano Peppers, Seeded & Diced
- 2 cups Fresh Fire Roasted Corn (Frozen will work)
- 0.25 cup Chopped Garlic
- 2 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Smoked Paprika
- 2 tsp Mexican Oregano
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 4 cups Chicken Stock
- 16 oz Heavy Cream or Coconut Milk
- 1 tbsp Chopped Chipotle Chilis
- Few Glugs Your Fav Hot Sauce
- 2 15 oz Can White Beans, Drained & Rinsed
- 1 Rotisserie Chicken Pulled
- Shredded Mexican Cheese
- Cotija Cheese
- Avocado
- Cilantro
- Jalapeño
- lime
- Crispy Cheese Taquitos
Equipment
pot
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