Sunday, January 12, 2014

Cheesy Chicken Chili

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{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

So this Cheesy Chicken Chili is so filling and heart-warming. 

It's got some veggies (red bell pepper, onion, corn), some protein (chicken), and some deliciousness (almost a whole block of cheese!). I found this recipe on Pinterest probably about a year ago. 

I went to look for it again when I made this post so that I could give proper credit to the original blogger, but it seriously has disappeared. [So just FYI: this is not my recipe originally.] 

The original name of the recipe was cream cheese chicken chili. But, um, since there isn't a stitch of cream cheese in it, I renamed it Cheesy Chicken Chili. It's a little more fitting. 

This week the weather has been arctic and this chili will warm you inside and out!

So you cook this a little.... And then you dump in a whole block of cheese. 

Um, hello beautiful. 

Try this delicious soup and let me know what you think! 

Much Love, 

Cheesy Chicken Chili

by Kelli Gilbert
Prep Time: 5-10 minutes
Cook Time: 40-45 minutes
Keywords: saute soup/stew entree chicken fall winter
Ingredients (Serves 6-8)
  • 1 TBSP vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 2 TSP ground cumin
  • 1/2 TSP dried oregano leaves
  • 1/2 TSP salt
  • 1/2 TSP pepper
  • 1 large (1 cup) onion, chopped
  • 1 medium (3/4 cup) red bell pepper, chopped
  • 2 TSP finely chopped fresh garlic (or minced garlic)
  • 4 cups reduced sodium chicken broth
  • 3 (15 oz) cans cannellini or great Northern beans, drained
  • 1 (11 oz) can whole kernel corn with red and green peppers
  • 8 oz extra sharp white cheddar cheese, quartered
Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.
Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.
Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.
Garnish each serving with cilantro and lime wedge.
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