Chicken Chorizo Chili
Recipe tags: soup mix, easy difficulty, lunch, stew
|1 pkg||Shore Lunch® Homestyle Chili with Beans Mix|
|2 Tbsp||vegetable oil|
|2 lb||boneless skinless chicken breasts cut into 1-inch cubes|
|6 oz||ground beef chorizo|
|1 cup||diced yellow onion|
|1 Tbsp||minced garlic|
|1 tsp||ground cumin|
|2 can||Bush’s® Cannellini Beans, drained and rinsed|
|2 cup||frozen white corn, thawed|
|1 can||green chili’s (4 oz)|
|1 cup||half and half|
|½ cup||chopped fresh cilantro|
|1 cup||sour cream|
|2||chipotles in adobe sauce|
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.
Add the onion and cook for 2-3 minutes more. Add the garlic and cook for 30 seconds more.
Add the soup mix, cumin, Cannellini beans, corn, chili’s, half and half, and water to the pot. Stir to combine.
Bring the pot to a boil, lower the heat and simmer for 25 minutes stirring occasionally.
Remove the chili from the heat and stir in the cilantro.
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.