Ingredients
2 lb boneless chicken thighs
2 tsp salt
2 tsp pepper
3 onions
3 green bell peppers
3 chili peppers
10 cloves of garlic
1 tbsp cumin
1 tbsp paprika
1 tbsp mustard powder
1 tbsp salt
8 cups chicken broth
30 oz canned corn
30 oz canned beans
8 oz cream cheese
1 cup cilantro
3 limes
Cheese (for topping)
Directions
Step 1
Season the chicken thighs with salt and pepper. Sear the chicken in a pot until golden brown on both sides. Remove the chicken
2 lb boneless chicken thighs
2 tsp salt
2 tsp pepper
Step 2
In the same pot, add onions and bell peppers. Cook over medium heat until the onions are translucent.
3 onions
3 green bell peppers
Step 3
Add in the chili pepper, garlic, and the spice mix. Stir to combine, continue cooking for 3 minutes
3 chili peppers
10 cloves of garlic
1 tbsp cumin
1 tbsp paprika
1 tbsp mustard powder
1 tbsp salt
Step 4
Add the chicken broth, corn, and half of the beans.
8 cups chicken broth
30 oz canned corn
15 oz canned beans
Step 5
In a blender, blend the other half of the beans. Add it to the pot. Simmer for 30 minutes.
15 oz canned beans
Step 6
Dice or shred the chicken. Return the chicken to the pot. Add cream cheese, lime juice, and cilantro to the pot. Simmer for 15 minutes.
8 oz cream cheese
1 cup cilantro
3 limes
Step 7
Top the chili with cheese
Cheese (for topping)
