Friday, October 26, 2018

White Chicken Chili

I cannot remember where or when I came across this recipe but it was years ago and I have been making it ever since!  I have altered it a few times since finding it and it has evolved into my style of cooking.  The great thing about any chili recipe is that you can add or subtract items to make it the way that you like!  I usually always prefer extra tomatoes and corn in any soup while going easy on the beans.  I make this recipe every year for Halloween and it has become a tradition in our house.  All you really have to do is throw everything in the crockpot which is perfect for how hectic Halloween night can be.  Not to mention, who doesn't crave chili once the Fall weather is in full swing?!
  My husband and sister both love when I make this chili and my husband has actually come to like it more than traditional chili!  The Philadelphia Cream Cheese in really gives it a creamier texture than traditional chili.  It's creamy and cheesy and with a hint of Mexican flavor, this is a savory and unique twist on chili.  I don't love beans that much but I do know that black beans are packed full of benefits so I try to incorporate those into recipes when I can.

Ingredients:
2 Chicken Breasts
1 8oz Package of Philadelphia Cream Cheese
1 can of Rotel
1 can of black beans (Drained & rinsed)
1 can of corn
1 can of diced tomatoes
1 14oz can of chicken broth
1 small onion
1 jalapeno
1 Package of ranch seasoning
Cumin
Mexican Chili Powder

Directions:
Add all cans to the crockpot, draining corn, tomatoes and black beans.  Dice onion and jalapeƱo, adding to the crockpot as well.  Lay chicken breast on top.  Cut Philadelphia Cream Cheese into small cubes and scatter it around the chicken.  Sprinkle the Ranch dressing seasoning all over.  (I actually only used about half of the Ranch packet.)  Season with cumin, chili powder, salt and pepper to taste.  You can always add more seasoning later!
Cook on low for 4 hours.

After about 3-3.5 hours, remove the chicken and shred it.  I shred mine using 2 forks and it works perfectly.  Once shredded, add it back to the crockpot and stir.  Cook a half and hour to an hour longer depending on chicken.

Serve and top with sour cream and cilantro.  My husband likes to top his with a little shredded cheddar because he's extra like that and still wakes up in great shape after eating double cheese chili. :)
I sometimes serve this over rice and that is super good!

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