White Chicken Chili with Cream Cheese
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
8 people
-
Calories
357 kcal
-
Course
Main Course, Soup
-
Cuisine
American
White Chicken Chili with Cream Cheese
Report
This chili gets an instant flavor boost from Iron Range Porchetta Seasoning, bringing a bevy of bold Italian flavors into one comforting bowl. Or use an Italian seasoning blend to bring the flavor.
Share:
Ingredients
- 2 tablespoons butter or bacon grease
- 2 large chicken breasts
- 1 ounce box chicken broth
- 3 .5- ounce cans navy beans (drained)
- 1 ounce package cream cheese
- 3 ½ tablespoons porchetta seasoning
- 3 cloves garlic minced
- 1 medium white or yellow onion finely diced
- 1 ounce can can diced green chili
- salt and pepper, to taste
- red pepper flakes (optional)
Instructions
- Let cream cheese come to room temperature.
- Add butter or bacon grease to a Dutch oven and bring to medium heat.
- Cook onions for 4-5 minutes, stirring frequently.
- Add garlic and porketta seasoning and cook another minute, stirring constantly.
- Add chicken broth, diced green chiles, and chicken breasts and bring to a boil (this will take 5-6 minutes).
- Reduce to a simmer and cook for 15 minutes, covered.
- Remove chicken breasts, let cool, and shred with two forks. Don't worry if the chicken is not yet completely cooked through - it will finish cooking upon adding back to the Dutch Oven.
- Add some of the broth to a small pan and let cool slightly. Add cream cheese and whisk into broth. Set aside.
- Add navy beans and shredded chicken, followed by the cream cheese mixture.
- Gently simmer for another 10 minutes, uncovered, then remove from heat. Let cool for a few minutes before serving.
- Serve with little toasts for dipping.
Equipments used:
Notes
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- Don’t skip the cream cheese tempering step; slowly melting the cream cheese into semi-cooled soup broth prevents the cream cheese from curdling in the soup.
- Don’t skip the cream cheese tempering step; slowly melting the cream cheese into semi-cooled soup broth prevents the cream cheese from curdling in the soup.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
51g
(17%)
Protein
27g
(54%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
46mg
(15%)
Sodium
610mg
(25%)
Potassium
1006mg
(29%)
Fiber
21g
(84%)
Sugar
2g
(4%)
Vitamin A
250IU
(5%)
Vitamin C
12mg
(13%)
Calcium
239mg
(24%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 610mg | 25% |
| Potassium | 1006mg | 21% |
| Fiber | 21g | 84% |
| Sugar | 2g | 4% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 239mg | 24% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
