Chicken Chili

Mid 80’s qualifies for “fall” in Arizona and I wanted to make some type of comfort meal, but still something healthy.  I was in the mood for chicken and after some research, I found a fantastic recipe for White Chicken Chili at a blog called Jenna’s Journey.  Thank you Jenna for creating such an incredible chili recipe!  Not only was it super easy to make, but it was truly a perfect combination of flavors and spice.  It was delicious and really filling!  My husband, dad, and I really enjoyed this fall meal.  My husband ate it with some fritos and thought it was a great way to add a little crunch to the chili.  I am already looking forward to making this again.

Chicken Chili

Chicken Chili is an incredibly delicious and filling meal that it is really easy to make!

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Course: Main Dish

Author: Stacey

Ingredients

• 2 chicken breasts boiled and shredded
• ½ cup low sodium chicken broth
• 12 oz cream cheese a block and a half
• 1 15.5 oz can of light red kidney beans rinsed
• 1 15 oz can of reduced sodium black beans rinsed
• 1 15.8 oz can of white northern beans rinsed
• 1 10 oz undrained can of mild rotel
• 1 15.25 oz undrained can of sweet corn kernels with sea salt
• 1 minced clove of garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons onion powder
• 1 ½ teaspoons cumin
• 1 tablespoon chili powder

Instructions

• Boil raw chicken breasts in water until cooked, about 30-40 minutes
• Shred the chicken
• In a deep saute pan (I used a 5 quart saute pan), mix all ingredients together, including chicken, over medium heat
• Cook until everything is hot and well mixed, about 15-20 minutes

Tried this recipe?Mention @aubrey_realhousemoms or tag #RHFood!