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Cream Cheese Chicken Chili
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cheesy cream cheese chicken chili with a kick from chile peppers, salsa, and veggies - a crowd-pleasing favorite!
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
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried oregano
  • 1.5 (16 ounce) cans great northern beans, rinsed and drained
  • 1 (8 ounce) jar salsa
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (8 ounce) package cream cheese, cubed
  • 1 (8 ounce) package Monterey Jack cheese, cubed
Instructions:
  • In a pot, mix together chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano. Bring to a boil and simmer until the chicken is cooked through and the juices are clear, about 15-20 minutes.
  • Take the pot off the heat, then use 2 forks to shred the chicken. Put the shredded chicken back into the pot. Add beans, salsa, and chile peppers, then bring it back to a boil. Lower the heat, and stir in cream cheese and Monterey Jack cheese. Ensure it doesn't boil once the cheese is in; remove from heat if necessary. Stir until all the cheese is melted.

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