3 cups rotisserie chicken

1/2 yellow onion, finely diced

1 red bell pepper, diced

1 green bell pepper, diced

1 can corn

1 can kidney beans

3 cups chicken stock

1 cup heavy cream

4oz can diced mild green chilis

28oz can crushed tomatoes

1 tbsp minced garlic

1 tsp smoked paprika

1/2 tsp cumin

1 tbsp chili powder

1/2 tsp garlic powder

1 tsp salt & pepper

1 tbsp avocado oil


OPTIONAL TOPPINGS

Fresh cilantro

Tortilla chips

Sour cream

Shredded cheddar cheese

Fresh lime juice

Sliced avocado

3 cup s rotisserie chicken 1/2 yellow onion, finely diced 1 red bell pepper, diced 1 green bell pepper, diced 1 can corn 1 can kidney beans 3 cup s chicken stock 1 cup heavy cream 4 oz can diced mild green chilis 28 oz can crushed tomatoes 1 tbsp minced garlic 1 tsp smoked paprika 1/2 tsp cumin 1 tbsp chili powder 1/2 tsp garlic powder 1 tsp salt & pepper 1 tbsp avocado oil

1. Preheat a large pot to medium-high heat and add the avocado oil. Once hot, add the diced bell peppers and onion. Saute for 3-4 minutes until they start to soften.

2. Stir in the minced garlic and saute for about a minute longer.

3. Next, add the beans, corn, crushed tomatoes, green chilis, seasoning, and chicken stock. Mix well and bring to a boil.

4. Once boiling, cover with a lid and reduce the temperature to low heat. Simmer for at least 15 minutes. If you have the time, simmering for 30 minutes will help the flavors come together even more!

5. Finally, add the cooked rotisserie chicken and the heavy cream. Give it a good stir and let it return to a boil— boil just for a few minutes so the chicken can warm up!

6. Taste, then season with more salt & pepper as necessary.

7. Serve immediately and top with your choice of toppings. I chose cheese, tortilla chips, sour cream, avocado, and fresh cilantro. Enjoy!