Whether you’re making a rotisserie chicken from scratch or using store-bought, shredding the chicken in advance can save you even more time. Store the shredded chicken in an airtight container in the refrigerator for up to 3 days before using.
Ingredients
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1 tablespoon olive oil
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1 small yellow or white onion, diced
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2 garlic cloves, minced
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2 medium jalapeño peppers, seeded, deveined, and diced
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1 teaspoon chili powder
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1/2 teaspoon fine salt
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2 cups shredded rotisserie chicken
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1 1/2 cups chicken broth
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1 (15-ounce) can white beans, drained
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1 (15-ounce) can white corn kernels, drained
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4 ounces cream cheese at room temperature
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Optional Garnishes
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Grated cheddar, pepper Jack, or Mexican cheese blend
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Crumbled crisp bacon or store-bought bacon bits
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Chopped fresh cilantro
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Jalapeño peppers, thinly sliced, or pickled jalapeños
Description
Gather the ingredients.
Heat 1 tablespoon olive oil in a medium saucepan on medium-low heat. Once the oil is shimmering (about 1 minute), add 1 small yellow or white onion, diced, 2 garlic cloves, minced, 2 medium jalapeño peppers, seeded, deveined, and diced, 1 teaspoon chili powder, and 1/2 teaspoon fine salt and cook, stirring frequently, for 3 to 5 minutes or until the onions are transparent.
Add 2 cups shredded rotisserie chicken, 1 1/2 cups chicken broth, 1 (15-ounce) can white beans, drained, and 1 (15-ounce) can white corn kernels, drained, and bring to a low boil, then cover and simmer on low for 15 to 20 minutes.
Turn off the heat and gently mix in 4 ounces cream cheese at room temperature until fully incorporated and there are no clumps.
Add any desired garnishes and serve immediately.
