Krystle's Mexican Chicken Chili Recipe
I'm going to get right to it & share my recipe with you! It's seriously so simple & packed with so much yumminess, especially on a cold winter night! Happy cooking friend! Oh & you’re going to need a large soup pot for this!
Ingredients:
- whole cooked rotisserie chicken, shredded
- green pepper, diced
- white onion, diced
- fresh garlic, minced
- can of white kidney beans, drained
- can of navy beans, drained
- can of pinto beans, drained
- can of black beans, drained
- can of corn, drained
- 2 cans of Rotel, do not drain
- 2 packets of white chicken chili seasoning
- chicken broth
- heavy whipping cream
- cream cheese
- pepper
Toppings:
- cilantro
- avocado
- green onion
- shredded cheese
- sour cream
- jalapeños
Simply sauté the green pepper, onion & freshly minced garlic in some olive oil. After a few minutes, I add in the chicken & let it continue to sauté for a few more minutes. I then add in the 4 cans of beans, can of corn, 2 cans of Rotel- stir all together. Add in the 2 packets of white chicken chili seasoning along with some chicken broth. I don't measure mine but I just add with my heart, you don't want it too runny so start with a little & keep adding more if needed. I add about a cup. I then add in a little heavy whipping cream- this adds a rich flavor to it, use it sparingly. I add in 3/4 of the block of cream cheese & some black pepper. I let this all simmer for about 20 minutes to get a good flavor. Make sure to simmer it on low, you don't want it boiling. If you like a little more kick, sometimes I add a dash of Texas Pete. Then, just top with your favorite toppings prior to eating- once I make my bowl, I add my toppings & then enjoy! A simple family dinner & it freezes great too friend! Enjoy!
