CREAM CHEESE CHICKEN CHILI This was an amazing Soup!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Start by dicing the green bell pepper, yellow onion, and garlic.

Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil.

Add the diced green bell pepper and sauté for a few minutes.

Chop the yellow onion and add it to the pot, cooking for 2-3 minutes until softened.

Add 3 teaspoons of minced garlic and cook for another minute.

Add 2 lbs of ground chicken to the pot, breaking it up as it cooks until no longer pink, about 10 minutes.

Season the mixture with 2 teaspoons of ground cumin, 1 teaspoon of chili powder, 0.5 teaspoon of dried oregano, 2 teaspoons of salt, and 0.5 teaspoon of black pepper, mixing well.

Stir in 1 can of diced green chilies and 1-2 cups of chicken broth, adjusting the amount based on desired thickness.

Add 1 cup of heavy whipping cream and mix until combined.

Bring the mixture to a boil, then add 2 blocks of cream cheese, stirring until melted, about 10 minutes.

Squeeze the juice of 1 lime into the pot and stir.

Let the chili simmer for 5 minutes to meld the flavors.

Grate in about 0.5 cup of white cheddar cheese and stir until melted.

Serve hot, garnished with cilantro or chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens