Food

Chicken Chili

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I hope you all enjoyed Christmas and New Years! We sure did at our house. After a whirlwind of activities in December, I am ready for a little down time. I always enjoy all the holidays but by January I find myself needing some rest and relaxation. This chicken chili is the perfect comforting, warm dinner for a relaxing night at home!

There are a lot of chicken chili recipes out there that are light, but this isn’t one! This is rich and decadent! Anything that involves a quart of whipping cream has to be good! With that said, you could easily lighten this up with half and half. Sometimes I thin it a little with more chicken broth. Just do what makes you happy!

This chicken chili recipe is quick and easy, especially if you already have cooked chicken on hand. It literally can be ready in 30 minutes. I like to let most chili recipes simmer for a while, but this one tastes great as soon as it’s done.

My mom gave me the recipe for this chicken chili after she had it at a lady’s group. When she was telling me the ingredients I wasn’t sure. She kept saying that it was delicious and so different. Let me tell you, these ingredients really work together well!

The good thing about this chicken chili recipe is not only that it’s easy, it makes a big amount. It’s the perfect comfort food for a lazy night at home or it can feed a crowd if you’re having company to watch ballgames or a game night. Give it a try! I think you’ll love it!



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Chicken Chili

This is a rich chicken chili with a hint of spice.  The perfect thing to warm you up!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10

Ingredients

  • 4 chicken breasts, cooked and chopped or shredded
  • 1 Large Jar great Northern Beans (do not drain)
  • 3 cans Rotel tomatoes with lime and cilantro
  • 1 quart whipping cream
  • 2-4 cups chicken broth
  • 2 packages white chili seasonings
  • 8 oz sour cream
  • 2 c shredded cheddar

Instructions

  1. Process Rotel and chili seasonings packets in food processor to help break up tomatoes and blend in seasonings.  You don’t want to puree, just break up the tomatoes a bit and combine with seasonings.

  2. Warm Rotel and chili seasonings in a dutch oven over medium heat.

    Add beans and broth. Simmer on medium heat for about 20 minutes.  (I would start with 2 cups of broth and add more later if you want a thinner consistency)

  3. In a separate bowl, mix cream and sour cream together until combined.

  4. Once the chicken and broth mixture is good and warm, reduce heat to low and add the cream and sour cream mixture to the pot.

    Let cook for about 10 minutes.

  5. Add shredded cheese.

    Serve as soon as cheese is completely melted into the chili.

Note: Once the cream, sour cream and cheese has been added to the pot, you want to keep your temperature low to avoid curdling.

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