I love chicken chili.
There is a local restaurant here that used to serve it in the winter and I LOVED it. I've been working on recreating it but I didn't want to use heavy cream (I'm trying to tone it down on the cream!). I started out with my regular chicken chili recipe that I came up with when we first got married (that is tomato sauce based) and then decided to use the cream cheese.
I've used lower fat cream cheese to replace heavy cream in a few other recipes with great results which is why I decided to try it out here. The result was delicious.
Edited to add: Reader Melissa entered this recipe into a chili cookoff and won Best Overall! I guess I should call it Award Winning White Chicken Chili now! =)
Edited to add: Reader Melissa entered this recipe into a chili cookoff and won Best Overall! I guess I should call it Award Winning White Chicken Chili now! =)
White Chicken Chili
Source: Jenna Blogs
2 chicken breasts, boiled and shredded
½ cup low sodium chicken broth
12 oz reduced fat cream cheese (a block and a half)
1 can of kidney beans, rinsed
1 can of black beans, rinsed
1 can of white northern beans, rinsed
1 undrained can of mild rotel
1 undrained can of sweet corn kernels
1 minced clove of garlic
½ teaspoon salt
½ teaspoon pepper
2 teaspoons onion powder
1 ½ teaspoons cumin
1 tablespoon hot Mexican chili powder
Boil raw chicken breasts in water until cooked, about 30-40 minutes. Shred.
In a dutch oven, mix all ingredients, including chicken, together over medium heat. Cook until everything is hot and well mixed, about 10-15 minutes.
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