Name: Cream Cheese Chicken Chili
Prep time: 20 min
Ingredients: 3 skinless chicken breasts (~1.5 lb); 3 cups chicken broth; 2 cans (15.5 oz pinto beans, drained and rinsed); 1 can (15 oz black beans, drained and rinsed); 1 can (14.5 oz fire-roasted tomatoes & green chiles (not drained)); 1 small yellow onion (finely chopped); 3 tsp ground cumin; 2 tsp chili powder; 2 tsp garlic powder; salt and pepper to taste; 8 oz cream cheese (reduced fat); Garnishes: lime wedges (chopped fresh cilantro, diced avocado, shredded cheese, tortilla strips)

Cream Cheese Chicken Chili

Creamy delicious chicken chili for a cold day

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Prep Time 20

Slow Cooker 4

Course Main Course

Cuisine Mexican

Servings 12

Equipment

Slow Cooker

Ingredients

3 skinless chicken breasts ~1.5 lb
3 cups chicken broth
2 cans 15.5 oz pinto beans, drained and rinsed
1 can 15 oz black beans, drained and rinsed
1 can 14.5 oz fire-roasted tomatoes & green chiles (not drained)
1 small yellow onion finely chopped
3 tsp ground cumin
2 tsp chili powder
2 tsp garlic powder
salt and pepper to taste
8 oz cream cheese reduced fat
Garnishes: lime wedges chopped fresh cilantro, diced avocado, shredded cheese, tortilla strips

Instructions

Add chicken, broth, beans, onion, tomatoes/chiles and seasonings to slow cooker. Cover and cook on low 4-5 hrs.
30 mins before serving, remove chicken and shred with two forks. Return shredded chicken to pot and add cream cheese. Cover and cook another half hour.
Uncover, stir to mix cream cheese into soup. Taste, add salt and pepper to taste.
Serve hot and top with garnishes as desired.