This healthy and flavorful chicken chili is one of my absolutely favorite weekday lunches. It takes just minutes to throw together in the morning and a few hours later you have a delightful lunch or dinner!
Creamy, Cheesy White Chicken Chili
print this recipe
Ingredients:
1 1/2 pounds cooked chicken, cut into bite sized pieces
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
1 red pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
1 red pepper, diced
2 15 oz cans White Northern Beans
2 cups frozen corn
2 15 oz cans diced Fire Roasted Tomatoes
7 oz can diced green chilies
1 cup chicken broth
½ teaspoons Black Pepper
2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
8 ounces softened cream cheese
1 cup shredded cheddar cheese
Directions:
Pour the olive oil into a large sauce pan and saute the onion and red pepper until soft.
Add the garlic and saute for another minute.
Combine the chicken, onion and peppers, beans, tomatoes, chilies, corn, and chicken broth in a slow cooker. Stir in the chili seasoning and cook for 4-6 hours on low.
Stir in the cream cheese and cheddar cheese until combined.
Serve topped with additional cheese or crumbled tortilla chips.
1 cup chicken broth
½ teaspoons Black Pepper
2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
8 ounces softened cream cheese
1 cup shredded cheddar cheese
Directions:
Pour the olive oil into a large sauce pan and saute the onion and red pepper until soft.
Add the garlic and saute for another minute.
Combine the chicken, onion and peppers, beans, tomatoes, chilies, corn, and chicken broth in a slow cooker. Stir in the chili seasoning and cook for 4-6 hours on low.
Stir in the cream cheese and cheddar cheese until combined.
Serve topped with additional cheese or crumbled tortilla chips.
