Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 can (14.5 oz) fire-roasted diced tomatoes with green chilies
  • 1.5 lbs boneless skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tbsp lime juice, freshly squeezed
  • 4 oz cream cheese, softened and cubed
  • ½ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat butter and oil over medium heat. Add the onion and bell pepper, cooking until translucent and fragrant (about 5 minutes).
  2. Stir in the garlic, chili powder, cumin, and smoked paprika. Toast for 60 seconds until the spices smell nutty and rich.
  3. Stir in the fire-roasted tomatoes and their juices, scraping any browned bits from the bottom of the pot.
  4. Pour in the chicken broth and add the chicken thighs. Bring to a boil, then reduce to a simmer for 20 minutes (or 6-8 hours on low in a slow cooker).
  5. Remove the chicken to a plate and use two forks to shred the meat into bite-sized pieces.
  6. Stir the shredded chicken back into the pot along with the black beans and corn. Simmer for another 5-10 minutes until the vegetables are heated through.
  7. Lower the heat to medium-low. Stir in the cubed cream cheese, whisking constantly until fully melted and integrated into the broth.
  8. Slowly stir in the heavy cream, shredded sharp cheddar cheese, and lime juice until smooth. Garnish with fresh cilantro.