For the Chili:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper, then add to the pot.
2. Sear the chicken for 3-4 minutes per side until browned. Remove chicken from the pot and set aside.
3. Add the chorizo and brown well, approximately 5 minutes.
4. Add the garlic, jalapeno, green chilies and seasonings and cook for an additional minute.
5. Return the chicken to the pot and add the chicken broth. Bring to a simmer, cover, and cook for 30 minutes, until the chicken is tender and cooked through.
6. Remove the chicken from the pot, shred then return it to the pot.
7. Add the Good Foods Avo Salsa, white beans and corn then bring back to a simmer.
8. Fold in the cream cheese and allow to melt and incorporate.
9. Serve hot, garnished with fresh cilantro and shredded cheese. Add tortilla chips or avocado slices for extra flavor and texture.

• 1 lb boneless, skinless chicken thighs

• ½ lb Mexican Chorizo

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 jalapeño pepper, seeded and diced (optional, for extra heat)

• 1 (4 oz) can diced green chiles

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp smoked paprika

• Salt and pepper, to taste

• 4 cups chicken broth

• 1 cup, Good Foods Avo Salsa

• 2 (15 oz) cans white beans, drained and rinsed

• 1 cup frozen or canned corn, drained

• 4 oz cream cheese, softened

• ½ cup sour cream or heavy cream

• Fresh cilantro, chopped (For garnish)

• Shredded Monterey Jack (For garnish)