For The Chili

1/4 cup avocado oil

1 large onion, diced

2 fire-roasted poblano peppers, seeded and diced

2 cups fresh fire-roasted corn; frozen works too

1/4 cup chopped garlic

2 tsp chili powder

2 tsp cumin

2 tsp smoked paprika

2 tsp Mexican oregano

2 tsp kosher salt

1 tsp black pepper

4 cups chicken stock

16 oz heavy cream or coconut milk

1–2 tbsp chopped chipotle chiles

A few glugs of Cholula

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

1 rotisserie chicken, meat pulled

Shredded Mexican cheese, to taste

For The Top

Cotija cheese

Avocado

Cilantro

Jalapeño

Lime

Crispy cheese taquitos

Heat the avocado oil in a large pot over medium heat. Add the onion, poblanos, corn, and garlic. Cook for 5–7 minutes, until softened and beginning to caramelize.

Add the chili powder, cumin, smoked paprika, Mexican oregano, salt, and black pepper. Stir well and cook for another 1–2 minutes so the spices toast in the oil and wake up.

Pour in the chicken stock. Add the Cholula, white beans, and the reserved corn cobs if you roasted fresh corn. Simmer over medium heat for 10–15 minutes so everything gets acquainted.

Remove the corn cobs. Partially blend the chili, leaving plenty of texture behind. You want thicker and creamier, not baby food.

Stir in the heavy cream or coconut milk, pulled rotisserie chicken, and shredded cheese. Cook until the chicken is heated through and the cheese is completely melted.

Ladle into bowls and finish with Cotija, avocado, cilantro, sliced jalapeño, lime, and those crispy cheese taquitos if you’ve got them.