Ingredients
6 - 7 Boneless Skinless Chicken Thighs
1 Yellow Onion
3 tbsp butter
1 ½ tbsp olive oil
1 Jalapeño
6 Minced Garlic Cloves
2 tbsp Cilantro
1 can of Rotel
1 can of Black Beans
1 can of Corn
1 can Tomato Sauce
1 Spicy Chicken Broth Container
1 Regular Chicken Broth Container 32 oz for both
1 cup of Water
2 Chicken Bouillon cubes
½ Block Cream Cheese
1 cup Shredded Mexican Cheese
1 Avocado (garnish)
Seasonings:
½ tbsp OF EACH FOR CHICKEN
1 tbsp OF EACH FOR SOUP
Chili Powder
Salt
Pepper
Garlic Powder
Onion Powder
Cumin
Tortilla Chips
Directions
Step 1
Start by prepping all ingredients. This consist of you chopping your onion, mincing your garlic, dicing jalapeño, dicing cilantro, and seasoning your chicken.
Step 2
In a heated Dutch oven or pot, add in 1 tbsp of olive oil. Allow this to heat for 2 minutes on a medium to high heat.
Step 3
Add chicken into heated oil and cook on each side for 2 minutes.
Step 4
Remove chicken and set aside, it will not be finished just yet. .
Step 5
In the same pan, turn it down to a medium heat. Add in your butter and allow to melt.
Step 6
Add in onion and garlic and cook for 3 minutes, be sure to scrape the bottom of the pan and get all the flavor from the cooked chicken.
Step 7
Add in chicken broth, water, and chicken bouillon cubes.
Step 8
Add chicken back in and cook on medium heat for 10-12 minutes.
Step 9
Remove chicken from pot and set aside.
Step 10
In your pot of broth, add in your can of beans, corn, rotel, tomato sauce, and your jalapeño.
Step 11
Mix well and add same seasonings into the pot. Cover and allow to simmer while shredding your chicken.
Step 12
Add shredded chicken, cream cheese, and cheese into the pot.
Step 13
Cook down for 20 minutes, stirring occasionally.
Step 14
Serve with avocado on top and crushed tortilla chips.
Step 15
Enjoy!
