Ingredients
For the chicken
3 chicken breasts
Garlic powder
Onion powder
Chili powder
Salt and pepper
Olive oil
For the chili
1 diced yellow onion
4 cloves of garlic, crushed or minced
30 oz can great northern beans, drained and rinsed
15 oz can corn, drained
15 oz can southwest style corn, drained
7 oz can diced green chile peppers
4 cups chicken broth
8 oz block cream cheese
½ cup sour cream
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp cumin
1 ½ tsp smoked paprika
Salt and pepper to taste
4 oz shredded Monterrey jack cneese
For the toppings
Monterrey jack cheese
Fritos
Sour cream
Cilantro
Diced avocado
Directions
Step 1
Season chicken breasts, drizzle with olive oil oil and sear in a large pot for 2-5 minutes on each side.
3 chicken breasts
Garlic powder
Onion powder
Chili powder
Salt and pepper
Olive oil
Step 2
Remove chicken from pot and sauté your onions and garlic until they become soft. Now you can add in all of the remaining ingredients. Add your chicken back to the pot bring to a boil and let this simmer on medium-high heat for about 15 minutes.
1 diced yellow onion
4 cloves of garlic, crushed or minced
30 oz can great northern beans, drained and rinsed
15 oz can corn, drained
15 oz can southwest style corn, drained
7 oz can diced green chile peppers
4 cups chicken broth
8 oz block cream cheese
½ cup sour cream
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp cumin
1 ½ tsp smoked paprika
Salt and pepper to taste
4 oz shredded Monterrey jack cneese
Step 3
Your chicken should be fully cooked, remove it from the pot, shred it and mix it back in.
Step 4
Let this simmer covered on low for about 15 more minutes.
Step 5
Top with whatever toppings you like and enjoy!
