1-First Steps: Begin with 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 diced jalapeño pepper (seeds removed), and sauté for 4 minutes until they soften. Then, stir in 3 minced garlic cloves and cook for another minute to release their aroma.

2-Adding the Main Components: Next, pour in 10 ounces of enchilada sauce, 10 ounces of undrained diced tomatoes with green chilies, 15 ounces of drained and rinsed black beans, 15 ounces of drained canned whole kernel corn, 1 teaspoon hot sauce (if you like it spicy), and 4 cups chicken broth. Add 1 large boneless skinless chicken breast or 2 small pieces, seasoned with salt and pepper, then simmer gently for 15-20 minutes until the chicken is fully cooked through. Once done, remove the chicken, shred it, and return it to the pot for even distribution.

3-Finishing Touches: Stir in 4 ounces of softened cream cheese until it’s fully combined, then add 1 cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese, stirring until everything melts smoothly. Adjust the seasoning with the blend of ½ teaspoon each of chili powder, mustard powder, garlic powder, and onion powder; ¼ teaspoon cumin; and a pinch each of cinnamon and cayenne pepper as needed. As a helpful tip from other recipes on our site, like the chicken cobbler, always simmer proteins slowly for the best texture.