Cream Cheese Chicken Chili recipe

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Ingredients

2 pounds skinless, boneless chicken breast halves
3 cups water
1 medium green bell pepper, chopped
3 stalks celery, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon seasoned salt
1 teaspoon dried oregano
1 ½ (16 ounce) cans great northern beans, rinsed and drained
1 (8 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package Monterey Jack cheese, cubed

Nutrition Info

297.3 calories
carbohydrate: 15.8 g
cholesterol: 81.1 mg
fat: 13.4 g
fiber: 3.7 g
protein: 28.3 g
saturatedFat: 8 g
servingSize: -
sodium: 515.2 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil, continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.

  2. Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added, if boiling you can remove from the heat entirely. Stir until melted.

Recipe Yield

12 servings

Recipe Note

This cream cheese chicken chili is sinfully cheesy! We serve it in bread bowls. Christmas Eve favorite! Serve with pickled jalapenos and carrots.

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