Cream Cheese Chicken Chili
Description
Monterey Jack cheese, chile peppers, salsa, and veggies bring tons of flavor to this easy cream cheese chicken chili that's perfect for a crowd.
Ingredients
•
2 pounds skinless, boneless chicken breast halves
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3 cups water
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1 medium green bell pepper, chopped
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3 stalks celery, chopped
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1 small onion, chopped
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2 cloves garlic, minced
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1 teaspoon seasoned salt
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1 teaspoon dried oregano
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1 1/2 (16 ounce) cans great northern beans, rinsed and drained
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1 (8 ounce) jar salsa
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1 (4 ounce) can chopped green chile peppers
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1 (8 ounce) package cream cheese, cubed
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1 (8 ounce) package Monterey Jack cheese, cubed
Directions
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.