!For Chili
2 lbs. Chicken Thighs (boneless, skinless)
1 Yellow Onion (fine chop)
3 Garlic Cloves (minced)
8 oz. Green Chilis (canned)
30 oz. Northern White Beans
15 oz. Corn
2 Poblano Chilis (fine chop)
8 oz. Cream Cheese
1 c. Heavy Cream
24 oz. Chicken Stock
5 tbsp. Championship Chili Blend
!For Garnish
Cilantro
Jalapenos
Monterey Jack Cheese
Yellow Onion
Tortilla Chips

Preheat oven to 365F.
While oven is preheating, prep veggies.
In large pot, add 1 tbsp Oil (Butter, Olive Oil, Canola Oil, doesn't matter which). Turn to medium.
Once Oil is heated added Onion. Sweat for 3-5 minutes, or until edges are turning brown. Add Garlic for 2-3 minutes. Once fragrant, added Green Chilis, Beans, Corn, and Poblano Chilis. Sweat for 3-5 minutes.
Add Chili Blend and stir. Once incorporated, add Cream Cheese, Heavy Cream, and Chicken Stock.
Place Chicken Thighs on cookie sheet. Season with 2 tbsp. Chili Blend. Bake in oven until 165F internal temperature. Pull and chop into cubes. Add to Chili mixture and allow to simmer for 1 1/2 to 2 hours, stirring occasionally.
Add garnishes and get another bowl ready instantly!

Foodie Notes: Char Corn and Poblano Chilis for additional flavor.

For additional spice, char 2 Jalapenos, chop, and add.

Season Chicken Thighs and place in Cast iron to create crust. Finish in oven.