Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

Base

• 2 tablespoons olive oil or butter
• 1 pound (450g) chicken breast or thighs, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup corn kernels
• 1 can diced tomatoes
• 4 cups chicken broth

Seasonings

• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Creamy Finish

• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken and cook until lightly browned.
3. Stir in onion, garlic, and bell pepper. Cook until softened.
4. Add beans, corn, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in cream cheese and heavy cream until smooth and creamy.
7. Add shredded cheddar cheese and stir until melted.
8. Serve warm topped with fresh cilantro and extra cheese if desired.

Tips

• Rotisserie chicken works great for a faster version.
• Add jalapeños for extra heat and flavor.
• Serve with tortilla chips or warm cornbread for a complete meal.