I have been working on this recipe for about 4 years. I thought I had it perfected about 2 years ago when I decided to enter it into the annual chili cook off contest hosted by my husbands employer, (Toyota Motor Manufacturing of Kentucky). Anyway, it wasn’t quite “perfect” yet as I ended up winning 2nd place instead of 1st! lol
I’m anxiously awaiting the next competition so I can submit my perfected recipe. In the meantime, I have no doubt in my mind, that this version will win 1st place!! So, before you make this, go find your “fat pants” and prepare to suffer a little ‘cause I promise you, you can’t stop eating it!! lol
2 boneless/skinless chicken breasts, cooked and shredded
1 Tablespoon Olive oil
1/2 yellow onion, diced
1 32 ounce container chicken broth
1 cup shredded Monterey Jack cheese
1 8 ounce block cream cheese
3 15.5 ounce cans great northern beans, drained
1 15.25 ounce can corn, drained
1 14.5 ounce can petite diced peeled tomatoes
1 4 ounce can diced green chili’s
1/2 teaspoon ground cumin
1/4 teaspoon ground adobo
1 packet ranch seasoning
1 packet fajita seasoning
Serving suggestion: Top with some
Tostitos thin and crispy cantina tortilla chips
and freshly grated Monterey Jack cheese!
Start by cooking your chicken. I boil mine for about 25 minutes and then toss it in my kitchen aid mixer to shred it. It shreds it perfectly in less than a minute!
Next, add the olive oil and diced onion to a large stock pot. Sauté until tender.
Next, add the carton of chicken broth, the cream cheese and the Monterey Jack cheese. Whisk together over medium high heat until the cheese is melted.
Next, add all of the remaining ingredients and simmer over low heat for about 30 minutes.
Serve with freshly grated cheese and tortilla chips!
As always, I hope you enjoy! Thanks for following!!
Much Love- The Glitzy Gourmet!