Creamy Dreamy Chicken Chili
You will not believe how perfectly balanced and delicious this chili is, with a little heat from the spices, and lots of creaminess from the cream cheese.
Ingredients
- 2 cans Kirkland canned chicken Very well drained.
- 1 Tbsp. Butter
- 1 small onion, finely diced
- 1 Qt. Chicken Stock Either 1 box or make your own.
- 2 cans Fire-roasted tomatoes
- 1/4 cup Tomato paste That's 4 Tbsp.
- 2 cans Cannelloni Beans, rinsed and well drained Any other white beans also work well.
- 1 Tbsp. Cumin
- 1 Tbsp. Chili Powder
- 1/2 Tbsp. Garlic Powder OR 2 cloves fresh garlic, finely diced.
- 1 tsp. New Mexican Chili Powder My (optional) addition.
- 8 oz. Cream Cheese Francine calls for 1/3 less fat. I went for full fat. That's why she is more trim than me!
- Salt and Pepper to taste It's so important to taste as you mix ingredients. You can never get the correct salt ratio if you add after the dish is cooked.
Instructions
- Saute onions in butter and add all ingredients, except cream cheese. Simmer 10-15 minutes. This is where I also did a little variation. I watch a lot of cooking shows and complaints are often made by judges if canned tomatoes are not cooked down enough so I cooked the ingredients down with canned tomatoes for about 30 minutes. Then I added the cream cheese in chunks. Stir until melted and season to taste. Let simmer for another 10 minutes. Serve with sour cream or Greek yogurt, chives, parmesan cheese or other favorite toppings.
Notes
I am not sure cooking the canned tomatoes down for 30 minutes or so matters a hoot, as I loved it the first time I had it at Francine's and also loved it the way I made it. Experiment! Have fun! This is note baking. No need for precision!