yummy White Chicken Chili With Cream Cheese

 

White Chicken Chili With Cream Cheese

It's chili season again, and this White Chicken Chili with Cream Cheese is one of my favorite recipes. This produces the tastiest leftovers and is a terrific alternative to regular beef chili. My favorite dish to make during football season and to curl up on the sofa on a chilly day is the combination of the creamy cream cheese with the seasoned chicken and white beans.

.   NGREDIENTS

·         One yellow onion four garlic cloves One jalapeño One tablespoon of olive oil 1 pound of skinless, boneless chicken thighs Two 15-ounce cans of drained cannellini beans One 15-oz can of drained pinto beansOne 7-oz can of chopped green chilies 1 tablespoon of ground 1/4 tsp smoked paprika and 1 tsp dried oregano 1/4 tsp cayenne pepper and 1/4 tsp powdered garlic 1/4 teaspoon of recently ground black pepper

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NSTRUCTIONS 

1. Add the olive oil, jalapeño, and to a big pot. Cook over medium heat until the garlic is minced. After deseeding, chop the jalapeño. Add the garlic and onion when they've softened.
2. Fill the saucepan with the chicken stock, garlic powder, cumin, oregano, smoked paprika, cannellini beans, pinto beans, diced green chiles, and pepper. Mix everything together.
3. Cover the pot and increase the temperature to medium-high. Let the chili simmer until it begins to boil. After the chili reaches a boiling point, reduce the heat to medium-low and simmer it for 30 minutes, stirring now and then.

4. Take out the chicken thighs and use two forks to shred them after 30 minutes. Return the shredded meat to the saucepan.

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