Hello my lovely friends 😍
If you’re scratching your head, wondering what to make for dinner – look no further!
No worries, I’m not gonna tell you how my great-grandma broke her toe in 1929, and all she could eat was chicken, and…😉
So, without further ado – here’s what you need for the best ‘White Chicken Chili’ I ever ate!
Ingredients:
1 lb. Chicken meat (Rotisserie Chicken or boneless, skinless chicken breast)
2 Tbsp. Butter or Coconut Oil
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
1 15 oz. can Great Northern Beans
1 4 oz. can diced green chilies
1 15 oz. can whole kernel corn
Salt, optional
1/2 – 1 tsp. black Pepper
1/4 tsp. Cayenne Pepper
Red Pepper Flakes (according to taste)
1-1/2 tsp. dried Marjoram
1 – 2 Tbsp. Cilantro Paste (it’s quite strong, so you might want to start with 1 Tsp. and add more later)
1/4 cup Onion-and-Chives cream cheese
Instructions:
Melt the butter or Coconut Oil in a large pot. Add the chicken. Stir to coat.
(If you use raw chicken, cook for about 10 minutes before you continue! I rather cook my chicken too long, than not long enough 😁)
Add the diced Onion and minced Garlic. Stir to combine. Add the spices, Beans, Chilies, Corn, broth and cilantro. Stir. Bring to a brief boil on medium heat. Reduce to low heat and simmer for 30 – 40 minutes until the chicken is cooked through.
Add the cream cheese, stir well, and let simmer for a few more minutes.
Serve and enjoy!
The inspiration for this new menu staple came from The Chunky Chef .
There you can find the original recipe (I did change it up some, because it had a few spices I’m not crazy about 🥴), the crockpot instructions, suggested toppings, and many more delicious recipes.*
Here’s a picture (taken from the website, ’cause here dinner’s not ready yet 😄)
Let me know if/how much you liked it! 🤓
I hope to see you you again here soon! Be well! Stay healthy & safe! 💕
Kristabella's Hodgepodge 