CHILI
Yield: 6-8 servings
INGREDIENTS
- 1 rotisserie chicken, meat pulled from the bones and shredded
- 1-2 Tbsp oil
- 1 large yellow onion, diced
- 3 cups chicken stock or broth
- 5 tsp cumin
- ¼ cup chopped cilantro, divided
- 1 tsp adobo seasoning
- 2, 15oz. cans great northern beans, rinsed and drained
- 1, 4oz can diced green chiles
- 1, 15oz can of corn, drained
- ½ block of cream cheese, softened and cubed
- ¼ cup half and half
DIRECTIONS
- Start by adding oil to the bottom of a Dutch oven over medium heat.
- Add the onions to the hot oil and sauté for about 4-5 minutes, or until they soften a bit.
- Add the spices and sauté for another minute.
- Add the chicken stock and beans. Using a potato masher, break up some of the beans in the pot.
- Add the shredded chicken, green chiles, cilantro and corn. Stir.
- Turn the heat to medium high until pot comes to a boil.
- Reduce the heat and simmer uncovered for about 30 minutes, longer if you like thicker chili.
- Just before serving, add the cream cheese and half and half, stir well to combine.
- Serve with your favorite toppings, enjoy!