Optional Toppings: Cilantro, sour cream, avocado, green onions, tortilla chips
Instructions
Add the butter to a large Dutch oven and place over medium-high heat to melt.
Add the diced onions and jalapenos and cook until soft, about 5 minutes.
Add the minced garlic and continue to cook about another 2 minutes - until the garlic is fragrant,
Add the flour, stir in, and allow to cook a few minutes.
Slowly pour in the broth, while stirring constantly.
Followed by the half n half cream.
Add the chili powder mix, red pepper flakes, worcestershire sauce, mustard powder and canned chilies. Give a good stir, then cover. Allow to simmer for 20 minutes.
Season the chicken breasts with salt and pepper, then drop the breasts into the dutch oven.
Cover again and simmer for about 20 minutes. Remove the chicken breasts to a plate and shred with 2 forks.
Add back to the pot, along with the corn and cannelloni beans and give it a stir.