Serves: 8
Time: 1 hour
Difficulty: It’s like I’m not cooking - easy
Healthy Level: Wright in the middle
Listening To: Music - D’Angelo, Voodoo
INGREDIENTS:
1 pound shredded chicken breast
1 medium yellow onion, diced
1 teaspoon of garlic, diced
2 (4 oz) cans of diced green chiles
2 cans (15-½ oz) cans great northern beans, rinsed and drained
1 cup frozen corn
1 (32 oz) carton chicken broth, for chicken and chili
1 cup cream cheese
1 cup shredded cheddar cheese
½ cup heavy whipping cream
1 tablespoon olive oil
2 teaspoons garlic salt
2 teaspoon pepper
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon chipotle powder
Optional toppings:
Tortilla Chips
Sliced jalapeno pepper
Cilantro
Sour Cream
Avocado
Optional side of Cornbread - recipe here
DIRECTIONS:
There are two options for cooking the chicken. First, Cook the chicken using a pressure cooker like an Instant Pot. Place the chicken breast in the instant pot and pour in chicken broth just to cover the chicken. Cook on high pressure for 25 minutes. Remove and shred the chick. *Tip if you have a KitchenAid Stand Mixer, you can place the cooked chicken in the mixer and using the paddle attachment on high for one minute it will shred the chicken for you. Set aside. Second option is to saute the chicken in the saucepan or dutch oven that will be used for the chili, remove and shred and set aside.
In a large saucepan or dutch oven saute the onion, diced green chiles, garlic salt, and pepper in the oil on medium-high heat. Once the onions are translucent, add in the garlic, corn, cumin, cayenne pepper and chipotle powder, cook for 1 -2 minutes until fragrant.
Add in the beans and 15 oz of the remaining broth, reducing the heat to a simmer or medium / medium-low heat. Cover and cook for an additional 30 minutes.
Remove from heat and stir in the chick, heavy cream and cream cheese.
Top with shredded cheddar cheese and any other toppings desired. Optional - serve with Cornbread - recipe linked above.
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