Description

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Ingredients

Scale

2 lbs. Boneless, skinless chicken breast or thigh, diced into 1-inch cubes OR, one Lepp’s fully roasted chicken, meat pulled off the bone and diced (see note)

1 large onion, diced

1 red pepper, diced

2 cups frozen corn or 1 tin corn, drained

1 Tbsp. minced garlic

1 Tbsp. taco seasoning (see note) OR 1 Tbsp. Spanglish Asadero Hatch Chile Verde Seasoning PLUS 1 tsp. Smoked paprika (Spanglish Asadero is a favorite Mexican seasoning line at LFM)

Salt and pepper, to taste

1 tin diced green chilis (do not drain)

1 cup salsa verde

2–3 cups Lepp’s chicken broth, or homemade, or chicken broth made using Major’s chicken base (2 cups make a chili, 3 cups make it more of a soup)

½ pkg of a 250 gram Cream cheese, room temperature, and cubed

Toppings: Sour cream, grated cheddar cheese, diced green onion, cilantro, sliced avocado

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Instructions

Heat the oil in a large pot over medium heat. Add diced raw chicken and saute until browned and no longer pink.
Remove the cooked chicken to a bowl.
In the same pot, add another tablespoon of oil. Saute the diced onion and sweet pepper in the pan until soft, about 5 minutes.
Add garlic and cook for another minute.
Add corn, seasoning, diced green chilis, salsa verde, and chicken broth. Taste and adjust the seasoning with salt and pepper. Bring to a boil, scraping up any brown bits remaining in the pan. Turn the heat down to low, and return the cooked chicken to the pan, including any juices.
Add cream cheese, stirring until cheese has melted into the sauce.
Simmer over low heat for 30 minutes to allow flavours to develop.
At serving time, place optional toppings into bowls and let everyone customize them to their liking!

Notes

NOTE: If using a roasted chicken, remove the meat from the bones and dice it into large, bite-size pieces. You’ll have about 4 cups. Proceed to step #3.

If you make chicken stock, please see the recipe below for instructions.

If you make your own taco seasoning, please see the recipe below for instructions.