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Recipe: Cream Cheese Chicken Chili

This cream cheese chicken chili is sinfully cheesy We serve it in bread bowls. Christmas Eve favorite Serve with pickled jalapenos and carrots.

Cream Cheese Chicken Chili Ingredients

  • 2 pounds skinless, boneless chicken breast halves

  • 3 cups water

  • 1 medium green bell pepper, chopped

  • 3 stalks celery, chopped

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon seasoned salt

  • 1 teaspoon dried oregano

  • 1? (16 ounce) cans great northern beans, rinsed and drained

  • 1 (8 ounce) jar salsa

  • 1 (4 ounce) can chopped green chile peppers

  • 1 (8 ounce) package cream cheese, cubed

  • 1 (8 ounce) package Monterey Jack cheese, cubed

How to Make Cream Cheese Chicken Chili

  1. Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.

  2. Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.

Cream Cheese Chicken Chili Nutritions

  • Calories: 297.3 calories

  • Carbohydrate: 15.8 g

  • Cholesterol: 81.1 mg

  • Fat: 13.4 g

  • Fiber: 3.7 g

  • Protein: 28.3 g

  • SaturatedFat: 8 g

  • ServingSize:

  • Sodium: 515.2 mg

  • Sugar: 1.6 g

  • TransFat:

  • UnsaturatedFat:

Cream Cheese Chicken Chili Reviews

  • Thanks Ginger,I made it almost exactly as your recipe with two additions: instead of water, chicken stock. And to spice it up cayenne pepper. Didnt measure it, just poured in some. Its not Christmas Eve. Its Super Bowl Sunday, but we wont watch it. We live in St. Louis and traitor Stan Kroenke, also a Missouri graduate like Cheryl and me, moved the Rams to the City of Angels, if you believe that. We will enjoy Gingers chili while watching an old Ronald Colman, Jimmy Cagney or Irene Dunn movie. Thanks to each of you because I only started cooking a couple of years ago. Keep smiling, Jack

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