Recipe: Appetizing My Creamy Chicken Chilli 😙

Recipe: Appetizing My Creamy Chicken Chilli 😙 Delicious, fresh and tasty.

My Creamy Chicken Chilli 😙. Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top.

This white chicken chili will have you re-evaluating your loyalty to the traditional recipe.

Packed with shredded chicken, cannellini beans, green chiles, sour cream and pepper jack cheese, each bowl is hearty, comforting and extra creamy—a perfect stick-to-your-ribs dish for cool nights.

The best part, aside from its taste?

You can have My Creamy Chicken Chilli 😙 using 18 ingredients and 14 steps. Here is how you cook it.

Ingredients of My Creamy Chicken Chilli 😙

1. Prepare of Olive oil.

2. You need of Onion chopped.

3. Prepare of Garlic crushed.

4. You need of Green Chill chopped.

5. You need of Chicken Breasts cut up small.

6. It’s of Mixed Pepper.

7. It’s of Red Wine.

8. You need of Chopped Tomatoes.

9. You need of Chilli Beans or half a can.

10. It’s of Salt.

11. It’s of boiling water.

12. It’s of chicken stock cube/bouilon.

13. It’s of Garden frozen peas.

14. Prepare of Chilli sauce, hot or sweet sauce, out of a bottle depending on how hot you prefer.

15. It’s of lemon juice.

16. You need of Heaped tomato puree.

17. Prepare of Double Cream.

18. It’s of Mixed Sweet Peppers chopped.

Remove chicken to a plate and shred. (Optional, to make the soup thicker: Spoon a ladleful of the soup and beans into a blender and puree.

Return shredded chicken to the pot and stir in sour cream.

The Best Ever Creamy Keto White Chicken Chili Recipe - delicious hearty creamy white chicken chili packed with flavor, not carbs!.

While this white chicken chili is low carb, it has a ton of flavor - and is not as heavy as many keto dishes - so it is a popular dish with the whole family, not just low carb eaters.

My Creamy Chicken Chilli 😙 instructions

1. Ingredients.

2. Heat the oil in the wok or large frying pan..

3. Add the onions and fry for 1 minute.

4. Add the garlic and chili pepper.

5. Add the chicken and fry until chicken is white then add the pepper.

6. Make a well in the middle then pour in the wine leave boiling quickly for 1-2 minutes..

7. Add the pepper and pinch of salt then mix and stir.

8. Add the tomatoes then chilli beans and stir. Simmer for 5 minutes.

9. Add the chicken stock to the boiled water, mix and pour in the chicken. Stir to mix. Leave to simmer for another 5 minutes..

10. Next add the peas and mix in. Let simmer for 20 minutes on low..

11. Add the chilli ready made sauce from a bottle and the squeeze of lemon juice. Stir to mix.

12. Add the tomato puree and stir in, then the cream and stir until all mixed in. Leave to come to the boil..

13. Then add the sweet peppers and stir in. Add the mix to a serving dish and serve with warm bread rolls and a side potato salad. I have a nice cooling one in my recipes.

14. .

Remove the chicken and chop into bite-sized pieces or use two forks to shred it.

Return chicken to the slow cooker and add the cream cheese.

Cube cream cheese and place on top of the chili.

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink.

Add the beans, broth, chiles and seasonings.