Chicken Chorizo Chili

15 Min.
30 Min.
8-10
Ingredients
1
package Shore Lunch® Homestyle Chili with Beans
1 package Shore Lunch® Homestyle Chili with Beans
2
tablespoons vegetable oil
2 tablespoons vegetable oil
2
pounds boneless skinless chicken breasts cut into 1-inch cubes
2 pounds boneless skinless chicken breasts cut into 1-inch cubes
6
ounces ground beef chorizo
6 ounces ground beef chorizo
1
cup diced yellow onion
1 cup diced yellow onion
1
tablespoon minced garlic
1 tablespoon minced garlic
1
teaspoon ground cumin
1 teaspoon ground cumin
2
(15 ounce) cans Bush’s® Cannellini Beans, drained and rinsed
2 (15 ounce) cans Bush’s® Cannellini Beans, drained and rinsed
2
cups frozen white corn, thawed
2 cups frozen white corn, thawed
1
(4 ounce) can green chili’s
1 (4 ounce) can green chili’s
1
cup half and half
1 cup half and half
4
cups water
4 cups water
½
cup chopped fresh cilantro
½ cup chopped fresh cilantro
1
cup sour cream
1 cup sour cream
2
chipotles in adobe sauce
2 chipotles in adobe sauce
Directions

  1. Add the oil to a large stockpot over high heat. Add the chorizo to the pot and use a wooden spoon to break up the meat, cook for 3-4 minutes. Add the chicken to the pot and cook for 2-3 minutes.
  2. Add the onion and cook for 2-3 minutes more. Add the garlic and cook for 30 seconds more.
  3. Add the soup mix, cumin, Cannellini beans, corn, chili’s, half and half, and water to the pot. Stir to combine.
  4. Bring the pot to a boil, lower the heat and simmer for 25 minutes stirring occasionally.
  5. Remove the chili from the heat and stir in the cilantro.
  6. Add the sour cream and chipotles to a food processor fitted with the steel blade. Pulse for 15 seconds. Serve a tablespoon of the sour cream mix with each bowl of chili.