@carsoncooking

1 year ago

Ingredients
•2 large chicken breasts, seasoned with salt, pepper, and garlic
•1/2 white onion, chopped
•3/4 cup chicken broth
•1 can corn, with its juice
•1 can white beans, drained
•1 can black beans, drained and rinsed
•4 oz diced green Chiles
•1/2 ranch packet
•1/2 tsp each cumin and chili powder
•1 block cream cheese, cut into six cubes
•1 tbsp butter, 2 tbsp oil
•Carolina Reaper cheese for topping (bought at Walmart)

Instructions
1) Season your chicken with salt, pepper, and garlic, then throw them in a buttered skillet over medium high heat. Cook until inside temp is 165 (can transfer skillet to oven after cooking both sides to bring chicken to temp quicker)
2) In a large pot, add 1 tbsp oil and your chopped onion. Cook until the onion softens, then add your chicken broth, corn with its juice, white beans, black beans, diced green chiles, half ranch packet, cumin, and chili powder. Mix well.
3) When it starts to boil, let it cook for three minutes, then reduce the heat to low and add your cream cheese. Cook for 12 minutes, stirring occasionally, until the cream cheese fully melts.
4) Add in your shredded chicken and mix well. Cook for 5-7 minutes. Serve with Carolina reaper cheese and cornbread. Enjoy!

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