Ingredients
Directions
- 1
Coat your chicken with olive oil and season with salt and pepper, cumin, smoked paprika, chili powder, and oregano.
- 2
In a large pot, heat your butter over medium/high heat. Add in your chicken and sear for a few minutes on each side. They don’t need to be cooked through. Remove from the pan and set aside.
- 3
In the same pot, add in a touch of olive oil, and sauté your diced onion and jalapeño with a pinch of salt along with your cumin, chili powder, smoked paprika, oregano and black pepper. Sauté for about 5 minutes, or until tender.
- 4
Throw in the minced garlic and let it cook for about 30 seconds, just until fragrant.
- 5
Pour in the chicken broth, crushed tomatoes, green chilies, chipotle peppers, and chicken bouillon. Stir to combine and add the bay leaf. Season with salt and pepper.
- 6
Return the chicken to the pot and simmer for 20 minutes, or until the chicken is cooked through.
- 7
Once done, remove the chicken, shred it, and add it back to the soup along with the beans and corn. Simmer for a few minutes to bring everything to temperature.
- 8
Add in the softened cream cheese, and stir until the cream cheese is melted and fully incorporated.
- 9
Finish it off with a squeeze of fresh lime juice and garnish with cilantro, if desired. Taste for seasonings, and serve with your favorite toppings!
