1. Heat a large pot over medium heat. Add the olive oil, onions and garlic. Cook, stirring often, for 5 minutes or until the onions are translucent.
2. Add the thyme and 1 can of the beans. Stir to combine, smashing the beans with a rubber spatula to create a paste. Add the L&B Signature Chicken Seasoning, chicken stock and 4 cups of water. Bring to a simmer.
3. Whisk in the cream cheese until fully melted and incorporated into the chili. Stir in the L&B Pulled Chicken and the remaining can of beans.
4. In a small bowl, whisk together the cornstarch and 4 tablespoons of water until smooth. Pour the slurry into the chili and stir until slightly thickened, about 2 minutes.
5. Stir in the sherry vinegar and season with kosher salt. Ladle the chili into bowls and top with the avocado, mint and cilantro. Serve with lime wedges and hot sauce.
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Directions
1. Heat a large pot over medium heat. Add the olive oil, onions and garlic. Cook, stirring often, for 5 minutes or until the onions are translucent.
2. Add the thyme and 1 can of the beans. Stir to combine, smashing the beans with a rubber spatula to create a paste. Add the L&B Signature Chicken Seasoning, chicken stock and 4 cups of water. Bring to a simmer.
3. Whisk in the cream cheese until fully melted and incorporated into the chili. Stir in the L&B Pulled Chicken and the remaining can of beans.
4. In a small bowl, whisk together the cornstarch and 4 tablespoons of water until smooth. Pour the slurry into the chili and stir until slightly thickened, about 2 minutes.
5. Stir in the sherry vinegar and season with kosher salt. Ladle the chili into bowls and top with the avocado, mint and cilantro. Serve with lime wedges and hot sauce.