Ingredients
1 lb cooked ground chicken or shredded chicken
4 tbsp butter
½ onion, diced
1 tbsp garlic, minced
1 serano pepper, diced
3 tbsp flour
4 c chicken broth
1 ½ c half and half
1 tsp worcestershire
1 tsp hot sauce
15 ½ oz can small white beans
6 oz green chilis
2 ears of corn
6 oz cream cheese
1 tsp chili powder
1 tsp oregano
½ tsp cumin
½ tsp mustard powder
¼ tsp cayenne
salt and pepper, to taste
Directions
Step 1
Melt butter in a large sauce pot on medium heat. Add in onion, garlic, and serano pepper. Sauté for about 5 minutes or until onions are translucent.
4 tbsp butter
½ onion, diced
1 tbsp garlic, minced
1 serano pepper, diced
Step 2
Sprinkle in the flour to create a roux. Cook until the flour smell is gone (about 2 minutes).
3 tbsp flour
Step 3
Add in chicken stock, half and half, worcestershire, hot sauce, beans, chilis, and spices. Bring to a simmer, stirring occasionally and cook for 15 minutes.
4 c chicken broth
1 ½ c half and half
1 tsp worcestershire
1 tsp hot sauce
15 ½ oz can small white beans
6 oz green chilis
1 tsp chili powder
1 tsp oregano
½ tsp cumin
½ tsp mustard powder
¼ tsp cayenne
salt and pepper, to taste
Step 4
Reduce heat and add in chicken, corn, and cream cheese. Cook until the cream cheese is melted.
1 lb cooked ground chicken or shredded chicken
2 ears of corn
6 oz cream cheese
Step 5
Serve as is or with toppings (avocado, sour cream, tortilla chips, jalapeño slices). Enjoy!