Love when you discover a delicious recipe on accident! I call this a chili soup because my intentions were to make a chili but at the end of this whole thing the consistency was more like a soup, but I was not upset! This is so good! With the perfect amount of heat! I hope you enjoy this recipe!
Total Cook Time: 6 hours and 15 minutes
What You Need:
1 1/2 – 2 1/2 lbs of chicken thighs (not breasts or tenders)
1 4oz can of green chiles
1 1/2 cup of chicken broth low sodium
5 poblano peppers
1 8oz block of cream cheese
1/2 to 1 cup of frozen corn
2 15.5oz cans of Bush’s Best White Beans in Chili Sauce
1 tablespoon of olive oil
For The Spices:
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of thyme
1/2 teaspoon of turmeric
1/2 teaspoon of basil optional
Toppings (Definitely Would Not Skip):
Freshly Diced avocados
Shredded Monterey cheese or Pepper Jack for even more of a kick
Fresh Chopped cilantro
Crushed up tortilla Chips
1. Add your chicken thighs, chicken broth, Green Chiles, 1 poblano pepper with the top cut off and seeds removed, the olive oil, and spices. Set for LOW at 6 hours.
2. At 4 1/2 hours, line a cooking sheet pan with foil and place the remaining 4 poblanos on the pan. Broil both sides (3- 5 mins on each side) until charred. Immediately place the peppers into a large ziplock bag and allow to steam for 10 mins. After the 10 minutes, peel the skin and cut in strips.
3. By now there should be about an hour left to cook. Quickly open the lid and add the block of cream cheese, the 2 cans of beans undrained, the corn, and the roasted poblano peppers. Place lid back on crockpot adding about 15 to your cooking time. (Total crock pot time 6 hours and 15 minutes)
4. Turn crockpot off, remove lid, and begin to mix and shred the meat. Taste and add additional salt or spices as needed.
Serve immediately with fresh cilantro, Monterey cheese, and diced avocado!
Note: if this is too spicy, just add a dollop of sour cream to your serving. Enjoy!