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Cream Cheese Chicken Chili

Sara
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Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 T olive oil
  • ½ t salt
  • ½ t pepper
  • 1 t oregano
  • 2 t cumin
  • 1 onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 3 15- oz. cans Canneloni beans drained
  • 1 11- oz can corn with red and green peppers drained
  • 8 oz cream cheese
  • fresh cilantro and lime to garnish

Instructions
 

  • Set the cream cheese out and let it get to room temperature to avoid curdling.
  • Heat oil on medium high in a large Dutch oven
  • Season chicken with the salt, pepper, cumin, and oregano.
  • Cook the chicken, stirring frequently, until cooked through.
  • Add the peppers, onions, and garlic to the pot and cook, stirring frequently, until tender (about 5 minutes).
  • Add the chicken broth, beans and corn. Bring to a boil, then cover and reduce the heat to low.
  • Simmer for 15 minutes.
  • Add the cream cheese, a heaping spoonful at a time, and stir until melted.
  • Top with fresh cilantro and serve with a lime wedge
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