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Step 1
In a large Dutch oven over medium-high heat, add the oil. Add diced half-smoke sausages. Saute until slightly browned and the fat has rendered, about 6 to 8 minutes.
Step 2
Remove the sausage from the pot to a bowl and set aside.
Step 3
In the rendered fat drippings, add the diced onion. Sauté onion until tender, about 3 to 4 minutes.
Step 4
Add garlic, cumin, oregano, salt, pepper, green chiles, corn, beans, rotisserie chicken, chicken broth and the reserved sausage. Bring to a boil then reduce to a simmer. Cook for about 15 to 20 minutes, until slightly thickened.
Step 5
Remove the pot from the heat and stir in cream cheese.
Step 6
Serve in bowl and garnish with cheese, tortilla chips, jalapeños and cilantro.