- Cuisine: American
- Difficulty: Easy
- 83 View
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Prep Time10 minutes
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Cook Time30-40 minutes
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Serv SizeYield 3-4 servings
Creamy chicken chili is perfect for a quiet chilly night or a get-together with friends and family. Add crushed tortilla chips and cheese for some awesome toppings and a squeeze of lime!
Ingredients
Directions
I used chicken breasts baked in the oven, here is what I did: Preheat oven to 350 degrees. In a medium baking dish drizzle a tablespoon of olive oil. Pat chicken dry with a paper towel, salt and pepper both sides. Place chicken in the baking dish and cover with foil. Bake until internal temperature is 165 degrees. Allow to cool enough to handle, shred and set aside. You can also dice the chicken and cook it in the stock pot if you prefer.
While chicken bakes, add 1 tablespoon olive oil to a medium stock pot. Sauté onion, jalapeno and garlic. Cook until slightly softened.
Add chicken broth to the sauteed vegetables. Bring to a boil. Reduce heat and simmer. Simmer until vegetables are tender and liquid reduces down.
Add in smoked paprika, chili powder, cumin, salt and pepper to taste.
Next add in roughly chopped cooked chicken, drained and rinsed beans. Cook until chili thickens.
Once chili has thickened add in heavy cream and sour cream, stirring until combined.
Next add in 1 11 ounce can of drained Mexican corn.
Once chili is desired consistency remove from heat and serve.
Garnish with a sprinkle of shredded Monterey jack cheese and fresh parsley. Enjoy!
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Conclusion
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McCormick Chili Powder, 2.5 oz, Pack of 2 Better Than Bouillon Premium Roasted Chicken Base, Made with Seasoned Roasted Chicken, 38 Servings, Blendable Base for Added Flavor, 8-Ounce Jar Bush's Best Canned Great Northern Beans 15.8 Oz (Pack of 12) Green Giant Whole Kernel Mexicorn, 7 Ounce McCormick Gourmet Organic Smoked Paprika, 1.62 Oz Composite Wood Cutting Board 8 x 12 The Pioneer Woman Teal 3-Piece Cutlery Set Instant Read Meat Thermometer Scratch Defense Induction Sauté Pan, 5 Quart Stainless Steel Cheese Grater with Handle - 4 Sided Grater pinkYou May Also Like
Chicken Chili
Ingredients
Follow The Directions
I used chicken breasts baked in the oven, here is what I did: Preheat oven to 350 degrees. In a medium baking dish drizzle a tablespoon of olive oil. Pat chicken dry with a paper towel, salt and pepper both sides. Place chicken in the baking dish and cover with foil. Bake until internal temperature is 165 degrees. Allow to cool enough to handle, shred and set aside. You can also dice the chicken and cook it in the stock pot if you prefer.
While chicken bakes, add 1 tablespoon olive oil to a medium stock pot. Sauté onion, jalapeno and garlic. Cook until slightly softened.
Add chicken broth to the sauteed vegetables. Bring to a boil. Reduce heat and simmer. Simmer until vegetables are tender and liquid reduces down.
Add in smoked paprika, chili powder, cumin, salt and pepper to taste.
Next add in roughly chopped cooked chicken, drained and rinsed beans. Cook until chili thickens.
Once chili has thickened add in heavy cream and sour cream, stirring until combined.
Next add in 1 11 ounce can of drained Mexican corn.
Once chili is desired consistency remove from heat and serve.
Garnish with a sprinkle of shredded Monterey jack cheese and fresh parsley. Enjoy!
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