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In a Dutch oven over medium high heat add 1 Tbsp. of Olive oil and the Chicken. Stirring occasionally until the Chicken is no longer visibly pink, remove to a bowl and set aside.
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Add the remaining Tbsp. of Olive oil to the Dutch oven and add the Onion and sauté until soft and starting to turn translucent about 5 minutes.
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Now add the Garlic, Chopped Chilies, Oregano, Cumin, Paprika, Chili Powder, Salt and Black Pepper and cook an additional 1 minute.
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Next add the Chicken Stock and Hot Sauce and bring to a boil.
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Add the Cream Cheese, Beans, Tomatoes and Cilantro, bring to a boil then reduce to a simmer stirring occasionally to break up the cream cheese.
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Once the Cream cheese has melted and doesn’t look grainy any longer, add the Lemon Juice, Corn, and Chicken simmer an additional 15 minutes to warm everything through.
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Serve hot topped with cheese and fresh cilantro.