White chicken chili
Ingredients:
4 chicken breasts
1 white onion, chopped
3 cloves of garlic, minced
1/2 bell pepper, chopped
1 poblano pepper, chopped
2-3 cups of Chicken broth
1 can of cannellini beans
1 can of sweet corn
2 cans of chopped green chiles
1 packet of Mccormick’s white chicken chili
2 teaspoons of chicken bouillon powder
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of oregano
1 teaspoon of salt
1/2 teaspoon of pepper
3 oz of cream cheese
1/2 cup of half and half cream
Directions:
Wash your veggies and prepare them for cooking. Chop up your onions, garlic, bell pepper and poblano pepper. Open up your cans of corn, beans and green Chili’s. Cut your chicken breasts into small cubes.
Add 2 tablespoons of olive oil to a large pot. Add your onions, bell pepper and poblano pepper and sauté it for 1-2 minutes. Add in your chicken breast. Add your salt and pepper. Continue to cook the chicken along with the veggies. Once your chicken is cooked then add in your packet of McCormick’s white chicken chili. Add your cumin, chili powder, oregano and chicken bouillon powder in the mixture. I like to add a little sugar to balance it, but this is totally optional. Stir it together. Add in your can of cannellini beans, corn and green Chili’s. Mix it together.
Add your chicken broth, cream cheese and half and half creamer. Bring it to a boil and then reduce it to low. Cover and cook for 20 minutes.
Turn off the heat. Serve this with anything you like. I like to serve it with some cheese quesadillas, shredded Mexican cheese, avocados, cilantro, sour cream, Fritos corn chips and onions.
Toppings: cheese quesadilla wedges, avocados, shredded Mexican cheese, sour cream, chopped cilantro
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