Tuxedo Chicken Chili

 3 cans each: Cannelini Beans, BlackBeans - unrinsed and undrained

4 quarts chicken or bone broth

1 each: large sauteed onion, sauteed orange or yellow pepper, sauteed red or green mild or hot pepper

2 Tbsp each: garlic powder, Himalayan or Kosher salt, ground black pepper, 

creole or cajun pepper *optional

2 1/2 lbs cooked and diced breaded chicken strips

8 oz brick softened cream cheese

1 cup yellow shredded cheese 

8 oz sour cream


1. ) Add all ingredients except sour cream to slow cooker and stir until well blended.

2.) Cook on high for 4 hours, stirring occassionally until cream cheese is melted and fully blended into chili.

3.) After 4 hours or when cream cheese is fully melted and well blended in chili, add sour cream and stir until fully blended with chili. Re-cover and allow to cook additional 30 minutes until chili is heeated completely then stir one last time before serving.



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