Chicken Chili I Ep. 51 I Cooking in the Community Kitchen

This delicious Chicken Chili recipe is a definite crowd pleaser! It's hearty, nutritious, and full of flavour! Give it a try and let us know what you think!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

  • 1 tbsp. olive oil

  • 1 medium onion, chopped fine

  • 2 cups chicken broth

  • 30 ounces tin white beans, rinsed and drained

  • 1/2 - 1 tsp chili powder

  • 1 tsp. cumin

  • 1 tsp. salt-to-taste and adjust seasoning

  • 1.5 ounce packet of ranch dip

  • 2 -4 chicken breasts (uncooked) *Chop chicken into bite-sized pieces

  • 8 ounces of cream cheese-cubed

  • 1-2 tbsp. fresh lime juice

  • 15 ounce tin of corn, drained

  • 2-10 ounce tins of diced tomatoes with chilies (Rotel)

  • Garnish: Sour cream, lime wedges, fresh cilantro, corn chips

  • OPTIONS: chicken thighs, substituting

  • Fresh corn on the cob ( 2-3 ) cobs

Preparation

In a large pot, over medium heat, cook onion until softened and fragrant.

Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice, cumin, chili powder, ranch dip seasoning packet, and salt (optional). Stir to combine.

Add 2-4 uncooked chicken breasts, Cut into bite-sized pieces. Bring to a boil, then reduce the heat to simmer. Cook for 15-20 minutes.

Add cubed cream cheese, and lime juice. Stir until well combined. Continue to simmer for 5 minutes, until cream cheese is incorporated. Taste. Add additional lime juice, salt and fresh ground pepper.

Simmer for an additional 3 minutes, until chili reaches YOUR desired thickness. Chili will thicken as it cools.

Serve garnished with sour cream, wedge of lime and fresh cilantro. Corn chips on the side.

ENJOY!!!

Brittney Nordin