Ingredients
Scale
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- 3 tablespoons butter
- 1 yellow onion (diced)
- 1 large jalapeno pepper (seeded and diced)
- 4 cloves garlic (minced)
- 3 tablespoons flour
- 6 cups chicken broth
- ⅓ cup half and half (half milk, half cream)
- 2 (15.5 oz.) cans cannellini beans (drained)
- 1 teaspoon hot sauce
- 2 (4 oz.) cans mild green chilies (undrained)
- 1 ½ lbs. bone-in skinless chicken breast
- Salt/Pepper to taste
- 1 (15.25 oz.) can whole kernel sweet corn (drained)
- 8 oz. cream cheese (softened)
- Lime wedges
- Diced Avocado
- Sour cream
- Tortilla Strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Combine all spices in a bowl and set aside.
- In a large pot over medium heat, melt butter and sauté onions and jalapenos until softened. Add garlic and cook for an additional minute.
- Stir in flour, cooking for 2 minutes to create a roux.
- Gradually whisk in chicken broth followed by half-and-half.
- Optionally blend some beans with broth until smooth; add back into the pot with remaining whole beans.
- Stir in seasonings along with hot sauce and green chilies; bring to a boil then simmer for 15 minutes uncovered.
- Add seasoned chicken and corn; let simmer uncovered for about 15-20 minutes until chicken is fully cooked.
- Shred the chicken, return it to the pot, and stir in softened cream cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg