- 2 pounds pulled/shredded chicken. I like pulled rotisserie chicken
- 1 medium onion, chopped
- 2 Tablespoons Butter
- 4 to 6 cups chicken broth or water, Start with 4 cups, reserve 2 cups
- 1 (24 fluid ounce) bottle fire roasted green salsa
- ½ (4 ounce) can chopped roasted green chilies
- 3 cloves garlic
- 1 teaspoon ground cumin
- I packet chi chi’s fiesta restaurant seasoning
- 1 teaspoon ground dried chipotle pepper
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon dried oregano
- 1 teaspoon kosher salt, or more to taste
- 2 (15 ounce) cans white kidney beans, drained and rinsed
- 1 cup frozen corn
- 1 4 to 6 oz pkg cream cheese
In a deep soup pot or Dutch oven, sauté onions in the butter over medium heat until translucent and starting to carnalize around the edges. Add the garlic and sauté for another minute. Add the remaining ingredients except for the cream cheese. cook until the flavors melt together, about 20 minutes. Remove from heat.
melt the cream cheese in microwave for 10 to 20 seconds and add to the chili or place cream cream cheese in blender or food processor with 1/2 to 1 cup of chili broth (be carful with the hot broth) blend until cream cheese is smooth and will easily mix into the chili.
If chili is too thick add 2 reserved cups chicken broth and reheat chili to 175 degrees if needed.
I really like this green salsa and seasoning mix.
