Street Corn Chicken Chili Back to Recipe

Recipe Image
Category
Dessert
Ingredients
20
Total Steps
5
Total Time
60 min.
Prep Time
15 min.
Servings
8
Ingredients
  • 2-4 cups Rotisserie chicken
  • 1 can White and yellow corn
  • 1 can Cream of corn
  • 1 small can Red enchilada sauce
  • 32-48 oz Chicken Stock or Bone Broth
  • 1 small can Green chile enchilada sauce
  • 2 Bell peppers
  • 8 oz package Cream Cheese
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper
  • 1 tsp Turmeric
  • 1 Tbsp Cumin
  • 1 tsp Paprika
  • 2 Tbsp Chili Pepper
  • 1 Tbsp Frank's Red Hot Sauce
  • 1/4 tsp Cayenne Pepper
  • Greek yogurt
  • Sour Cream
  • Lime
  • Tajin
Directions
  1. Add chicken, broth, and cream cheese, turn on medium to high heat to get the cream cheese to start to melt into the broth
  2. Once you have the first three ingredients added, mix in all the seasonings and hot sauce until blending, continuing to cook on medium to high heat.
  3. Add in the two enchilada sauces and both cans of corn, while adding these cook the bell peppers in a separate pan with avocado oil if you prefer your peppers less crunchy and more cooked in your soup.
  4. Once the peppers are cooked to your liking (or not cooked if you prefer that) add them into the soup. At this point in the process let the soup meld unto the goodness your going to get to enjoy.
  5. Once it is boiling let it boil for 5-8 minutes then let it cook on low to medium for another 20 minutes.