Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Bell Pepper (Red or Green), diced
  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 32 oz Low-Sodium Chicken Broth
  • 1 can (15 oz) Black Beans, drained and rinsed
  • 1 can (15 oz) Fire-Roasted Diced Tomatoes (with juices)
  • 1 can (4 oz) Diced Green Chilies
  • 1 cup Frozen Sweet Corn
  • 3 tbsp Taco Seasoning
  • 4 oz Full-Fat Cream Cheese, cubed and softened
  • 1 tbsp Fresh Lime Juice
  • Salt and Black Pepper to taste

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium high heat. Sauté the diced onion and bell pepper for 5 minutes until the onion edges start to bronze.
  2. Add the 3 cloves of minced Garlic and 3 tbsp Taco Seasoning. Stir constantly for 60 seconds until the room smells like a spice market.
  3. Pour in the 32 oz Low Sodium Chicken Broth, the 15 oz can of Fire Roasted Diced Tomatoes (with juices), and the 4 oz can of Diced Green Chilies.
  4. Submerge the 1.5 lbs of Boneless Skinless Chicken Breasts whole into the liquid.
  5. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until chicken reaches an internal temperature of 165°F.
  6. Stir in the 15 oz can of drained/rinsed Black Beans and 1 cup of Frozen Sweet Corn. Heat for 2 minutes until the corn is vibrant yellow.
  7. Remove the chicken to a plate and shred with two forks. Return the shredded meat to the pot.
  8. Drop in the 4 oz of cubed, softened Cream Cheese. Whisk or stir vigorously for 3 minutes until the white streaks disappear into a velvety orange hue.
  9. Turn off the heat and stir in 1 tbsp Fresh Lime Juice.
  10. Taste and add Salt and Black Pepper as needed.