CHICKEN CHILI WITH ROASTED CORN AND JALAPEÑO

INGREDIENTS

INSTRUCTIONS

Place the chicken breasts, 1½ cups Hot Habanero Salsa, water, cumin, Dave’s Ancho Powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.
Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and Texas Sweet & Hot Jalapenos together.
After the chicken has been shredded, add the roasted peppers, roasted corn and Texas Sweet & Hot Jalapenos, black beans, remaining Hot Habanero Salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another ½ cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.