Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 14.5 oz can fire-roasted diced tomatoes
  • 4 oz can diced green chiles
  • 1.5 cups frozen sweet corn
  • 4 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 tbsp vegetable oil
  • 4 oz cream cheese, softened

Instructions:

  1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Add diced onion and bell pepper; sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Season the raw chicken breasts with a portion of the chili powder, cumin, and paprika. Move the vegetables to the side of the pot and sear the chicken for 2 minutes per side to lock in flavor.
  3. Pour in the chicken broth, fire-roasted tomatoes (with juices), black beans, kidney beans, corn, green chiles, and the remaining spices. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
  4. Remove the cooked chicken to a plate. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot.
  5. Stir in the softened cream cheese until fully melted and incorporated for a creamy finish. Serve hot with optional lime juice.