The Pioneer Woman Tasty Kitchen
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Creamy Cheesy White Chicken Chili

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Creamy Cheesy White Chicken Chili, filled with hearty vegetables, cream cheese and cheddar.

Ingredients

  • 2 cans (15 Oz. Size) White Northern Beans
  • 2 cans (15 Oz. Size) Corn
  • 2 cans (15 Oz. Size) Diced Tomatoes, Or 2 Whole Tomatoes, Diced
  • 2 cans (4 Oz. Size) Chopped Green Chilies
  • 1 cup Water Or Chicken Broth
  • ½ teaspoons Black Pepper
  • 2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
  • 1-½ pound Boneless, Skinless Chicken Breasts, Cooked (can Also Use A Rotisserie Chicken)
  • 8 ounces, weight Cream Cheese, Softened
  • 1 cup Shredded Cheddar Cheese

Preparation

Drain the beans and corn, then place all ingredients except for the cheddar cheese in a crockpot. Put the lid on and cook on low for 4-5 hours. Stir occasionally. Towards the end of cooking time, stir in the cheddar cheese (I just eyeball it, about 1-2 cups) and allow the cheese to melt.

Note: This dish also works really well made on the stove top, and is super fast to make. Just throw everything in a big pot and heat up. To save even more time, use a rotisserie chicken instead of having to cook your chicken.

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2 Reviews

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cellenberg on 12.9.2013

Super easy and yummy!

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Stephanie Jones on 12.14.2012

This chili was so good, and so easy to make! I did it on the stove top…I poached some chicken tenders (all I had) and shredded for 15 seconds in kitchen aid stand mixer (a trick someone found/works amazingly) and it was done! A little spicy/creamy/cheesy, I will make this again! :)

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