Sunday, January 27, 2013

White Chicken Cream Cheese Chili

I am not a soup person at all, but I like to make stuff just to watch others enjoy it.  I made this a few weeks ago and then the man requested it today.  I sampled it and I do think it's really tasty, I just can't personally eat a bowl of it.  I did sample out of his bowl with the multigrain scoops, like it was a dip, and that was also really tasty. 





















White Chicken Cream Cheese Chili
adapted from Cinnamon Spice & Everything Nice

1 lb boneless, skinless chicken breast, uncooked, cut into bite-sized pieces
salt & black pepper
2 tbsp butter
2 tbsp olive oil
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
2 cans (4 oz each) diced green chiles or 1 can (7.75 oz) jalepeno wheels, diced
1 can (15 oz) cannellini beans (don't drain!)
1-1/2 cup chicken broth
1/2 tsp chile powder (I used Mexican Style)
1/2 tsp dried oregano
1 cup cooked corn
8 oz 1/3 fat cream cheese, cut up

1.  In a large pot, melt butter over medium heat.  Add the chicken, sprinkle generously with salt and pepper, and cook through, stirring often.  Remove to plate when done and set aside.

2.  In the same pot, add olive oil, onion, green pepper and garlic.  Stir frequently and cook until tender.  Add green chiles/jalepenos and cook until warmed through.

3.  Add cannellini beans (with their juice), chicken broth, corn, chile powder, oregano and chicken.  Simmer about 30 minutes, stirring occasionally.

4.  Reduce heat and add cream cheese, stirring until melted.  Cover and let it sit on low for about 5 minutes.

Serve with a sprinkle of shredded cheese, roughly crushed tortilla chips... whatever you want.


A few weeks ago I used green chiles, but today I used jalepenos.  Such a difference - I liked the heat of the jalepenos.  I get the feeling this will be an every few weeks occurring dish.  I wonder how freezable it is...

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