Creamy Chicken Chili
Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.
Creamy Chicken Chili
To a large pot, heated to medium, add:
1 tsp oil
1/2 cup onion, finely diced
2 tsp garlic, minced
Sauté for 2 minutes. Add:
1 lb chicken, cut into 1/2” cubes
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
Cook for 5 minutes, stirring regularly. Pour in:
4 cups chicken broth
2 (15 oz) cans great northern beans, drained and rinsed
1 (4 oz) can diced green chilies
1 (15 oz) can corn
Simmer for 30-90 minutes. Stir in:
4 oz cream cheese
1/4 cup heavy cream
Serve hot with tortilla chips, garnish with:
Avocados, diced
Tomatoes, diced
Cheese, shredded
Brenda’s tips:
Serving size: 4-8 servings
Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)
This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.
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