Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2-3 fresh jalapeños, diced
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent.
- Add minced garlic and diced jalapeños. Cook for another 2 minutes, stirring occasionally.
- Season with salt, pepper, and cumin. Stir well to combine.
- Add the chicken breasts and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the softened cream cheese until it melts completely, followed by the shredded cheddar cheese. Mix until smooth.
- Add corn and simmer for another 5 minutes. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 15
- Cook Time: 30