TOTAL TIME: 30 minutes
SERVES: 6
Protein
3 chicken breasts
Milk & Dairy
6 oz cream cheese, cubed
shredded cheese for garnish
Pantry
4 cups chicken broth
1 jar salsa verde
corn chips for garnish
pickled jalapenos for garnish
Produce
2 cups frozen roasted corn
1 large poblano pepper
1 lime plus more for serving
cilantro for garnish
cook your chicken
to a large pot, add 4 cups chicken broth, 1/2 jar of salsa verde and 3 chicken breasts
place on medium-high heat and cook chicken through (about 10-15 minutes). Once cooked, remove chicken from liquid and let cool slightly and shred - I use a hand mixer for super speedy shredding. Add back to liquid and bring to a simmer.
make your chili
once liquid is simmering again, add 1 chopped poblano pepper, 2 cups frozen roasted corn, 2 cans drained and rinsed white kidney beans, mix well and bring to a simmer again.
cube (for best melting) and add 6 oz cream cheese and stir until completely melted. Add in another splash of your salsa verde, taste and add more if you like.
drizzle with juice of 1 lime and serve.
serve
top bowls with shredded white cheddar or monterey jack, fresh cilantro, pickled jalapenos and DO NOT skip the corn chips.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!