Cream Cheese Chicken Chili
Forget going out to eat or ordering takeout every time you crave American food. Try making Cream Cheese Chicken Chili at home. This gluten free recipe serves 5 and costs $2.48 per serving. One serving contains 760 calories, 36g of protein, and 40g of fat. It works well as a reasonably priced main course. 8840 people have made this recipe and would make it again. It is perfect for The Super Bowl. If you have onion, tortillas, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Cinnamon Spice and Everything Nice. Overall, this recipe earns an excellent spoonacular score of 97%. Similar recipes are Chicken Cream Cheese Chili: A Video, Crock Pot Cream Cheese Chicken Chili, and for Crockpot Chicken and Bean Chili and Chili Cheese Dip.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons butter
1 can cannellini beans
1/2 teaspoon chile powder
2 cans (4 ounce) fire roasted diced green chiles(mild) or jalapenos(hotter)
coarse salt and fresh black pepper
1 cup corn
8 ounces cream cheese, at room temperature
fresh cilantro or parsley
3 cloves garlic, minced
1 small green bell pepper, diced
guacamole or avocado
shredded sharp cheddar or Monterrey jack cheese
2 tablespoons olive oil
1 medium onion, diced
1/2 teaspoon dried oregano
1 pound boneless, skinless chicken breast
sour cream
tortilla chips
warm tortillas
Equipment:
sauce pan
pot
bowl
ladle
Cooking instruction summary:
Cut the chicken breasts into bite-sized pieces and season well with salt and pepper.In a large soup pot or saucepan heat the butter over medium heat. Add chicken and cook through, stirring every few minutes. Remove to a platter and set aside.Lower the heat to medium-low and add the oil, onion, bell pepper, garlic, chile powder and oregano. Season with salt and pepper and cook 5-6 minutes, stirring often. Add the green chiles and cook 3 more minutes. Add the beans with their juices, the broth, corn and chicken back in. Season again with salt and pepper. Simmer 25 - 30 minutes. Taste halfway through and add more seasonings if needed. Reduce heat to low and put the cream cheese in a small bowl. Mix a few ladles of the sauce into the cream cheese to temper it so it doesn't curdle. Add the cream cheese to the pot and stir it in until completely melted. Stir in a tablespoon of fresh cilantro or parsley. Serve with your choice of toppings.
Step by step:
1. Cut the chicken breasts into bite-sized pieces and season well with salt and pepper.In a large soup pot or saucepan heat the butter over medium heat.
2. Add chicken and cook through, stirring every few minutes.
3. Remove to a platter and set aside.Lower the heat to medium-low and add the oil, onion, bell pepper, garlic, chile powder and oregano. Season with salt and pepper and cook 5-6 minutes, stirring often.
4. Add the green chiles and cook 3 more minutes.
5. Add the beans with their juices, the broth, corn and chicken back in. Season again with salt and pepper. Simmer 25 - 30 minutes. Taste halfway through and add more seasonings if needed. Reduce heat to low and put the cream cheese in a small bowl.
6. Mix a few ladles of the sauce into the cream cheese to temper it so it doesn't curdle.
7. Add the cream cheese to the pot and stir it in until completely melted. Stir in a tablespoon of fresh cilantro or parsley.
8. Serve with your choice of toppings.
Nutrition Information:
covered percent of daily need
Related Videos:
Dips: Chicken Cream Cheese Chili Recipe - Natasha's Kitchen
