A creamy & delicious version of chili with tender chunks of chicken swimming in a spicey yet creamy sauce with beans & corn mixed throughout. A nice change from regular old red chili and its so simple to make too!
INGREDIENTS
2-3 tbsp Olive oil
2-3 Chicken Breasts, slow cooked, keeping juices!
1 medium Onion, diced
2-3 Carrots, diced
1-2 sticks of celery, diced
3-4 cloves Garlic, pressed
1 tsp Oregano & Cumin
2 (127ml) cans of Chopped Green Chilis OR 1 can or small jar Salsa Verde
1/2 (or the whole 114ml) can of Sliced Jalapenos, chopped
4 cups Chicken Broth
1/2 pkg. Cream Cheese, cut into small cubes
1 (540 ml) cans Chickpeas or Navy Beans (either is tasty), drained & strained
1 cup Frozen Corn
1 cup 10% Cream
1-2 tbsp Mccormick's Roasted Garlic & Red Pepper
Salt & Pepper
INSTRUCTIONS
Begin cooking salt & pepper seasoned Chicken breasts in 2 cups Chicken broth, in a slow cooker on low for 4 or more hours until tender and chicken is easy to tear apart. Set aside for now, keeping the juices as well!
Now in a large pot heat Olive oil and add diced onions, carrots and celery cooking for 5-10 minutes until tender, then adding in the pressed garlic continue cooking for another minute or so until fragrant. You can now add in the oregano, cumin and a teaspoon each of salt & pepper.
Then add in EITHER the cans of chopped chili peppers or if you couldnt find the chilis a small can of Salsa Verde will work! Give it a good stir and let it cook together for a minute, next adding in the remaining Chicken broth from the slow cooked chicken and 1 additional cup. Stir to combine and raise the heat to bring to a simmer. Allow mixture to simmer for 15 minutes or so.
Now you can add in the cream cheese, but be sure to cut it into smaller cubes as it will melt alot more nicely. You can also add in the chickpeas or navy beans (whichever you have on hand or prefer) as well as the corn. Let the mixture simmer for another 20 or so minutes, stirring often to help mix the cream cheese throughout you can now add in the cream, roasted garlic and red pepper and a bit more salt and pepper.
Finally take the cooked chicken & tear it up or "pull it" leaving some chunks larger. Add the chicken into the mixture and give it another good stir, continue cooking for another 10 minutes or so stirring every so often. Taste for flavor and add another sprinkle of salt & pepper if needed. Serve hot with parmesan cheese on top and a few nacho chips or fresh biscuits on the side.
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