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Recipe Card
ingredients
- 1 tablespoon avocado oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 green onions, sliced with green and white parts separated
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can Red Gold Chili Ready Diced Tomatoes
- 1 (4 ounce) can green chilies
- 1 ½ pounds boneless skinless chicken breast
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (8 ounce) block cream cheese, softened and cubed
- 2 tablespoons heavy cream
- 1 (8 ounce) bag shredded Mexican-style cheese blend
- 1 (4 ounce) bag Santa Fe tortilla strips
- 1 lime, sliced
Method
Step 1
Add oil to a heavy-bottom stock pot, over medium heat. Once oil is hot, add onions, red bell pepper, and white parts of the green onions. Saute for about 3 minutes or until softened. Pour in corn, black beans, Red Gold Chili Ready Diced Tomatoes, and green chilies. Stir everything together.
Step 2
Place chicken breast into the pot and add all the seasonings. Pour in chicken broth and let the pot come to a simmer. Cover the pot and simmer for 25 minutes or until the chicken is cooked through.
Step 3
Remove chicken from the pot and shred. Reduce heat to low. Cut cream cheese into 1-inch cubes and stir into the broth. Add back in shredded chicken, cover, and cook for another 5 minutes. Remove lid, add in heavy cream, and stir until cream cheese is fully melted. Serve with cheese, tortilla strips, green onion, and lime slices.