This cream cheese chicken chili is sinfully cheesy! We serve it in bread bowls. Christmas Eve favorite! Serve with pickled jalapenos and carrots.
Ingredients
- 2 pounds skinless , boneless chicken breast halves
- 3 cups water
- 1 medium green bell pepper , chopped
- 3 stalks celery , chopped
- 1 small onion , chopped
- 2 cloves garlic , minced
- 1 teaspoon seasoned salt
- 1 teaspoon dried oregano
- 1 ½ , 16 ounce
- 1 , 8 ounce
- 1 , 4 ounce
- 1 , 8 ounce
- 1 , 8 ounce
Instructions
-
1
Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
-
2
Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.
Nutrition Facts
Per serving
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