Ingredients
Method
Cooking
- In a large pot, sauté the onion and garlic until soft.
- Add the chicken to the pot and cook until no longer pink.
- Stir in the jalapeños, corn, and chicken broth, then bring the mixture to a boil.
- Reduce heat and add the cream cheese and cheddar cheese, stirring until melted and blended together.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months. Adjust spice levels to preference.
