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 seasoned with Italian seasoning, garlic salt, and pepper. Sear on both sides, then set aside.
- 4Turn the heat down slightly and add in your butter. Then add the onion and jalapeño. Sauté that for a few minutes while scraping the bottom of the pot to get all that yummy flavor.
- 5Add the garlic. Stir and then add the cumin, chili powder, smoked paprika, salt, and pepper. Stir and sauté for another five minutes.
- 6Then add the fire roasted chiles, beans, corn, and chicken broth. Add the chicken back in and bring to a boil.
- 7Turn the heat to low and cover. Let this simmer on low for 25 to 30 minutes.
- 8Take out the chicken, shred it, and add it back in.
- 9Add in the cream cheese and stir until smooth.
- 10Let that simmer for another five minutes, then add the heavy cream and stir.
- 11Cut up your toppings and serve.
Ingredients
- olive oil
- 2 pieces chicken breasts seasoned with Italian seasoning, garlic salt, and pepper
- 4 tbsp butter
- 1 medium medium onion, cut
- 1 medium jalapeño, cut
- 3 cloves 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 for topping
- green onion for topping
- shredded white cheddar or mozzarella for topping
- fresh lime for topping
- avocado for topping
Equipment
large pot
Tips
- The chicken doesn’t need to be fully cooked at this point.
- Scrape the bottom of the pot to get all that yummy flavor.
- It will be look a little clumpy, but don’t worry. As it simmers, it will become smooth.
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