Week 11 – Tight End Chili 2.0

Week 11 – White Chicken Chili

Okay so this YEAR… I wanted to go with another version of Chili that I LOVE! And this one is soo good. Now I over shot my Chicken broth a little so I cut the recipe back from 1.5 boxes to 1… this is the art of playing with recipes 🙂 The flavours in this are Incredible and its not spicy, its creamy and warm and a serious MUST try!

Ingredients:

3-4 Chicken Breasts
1 boxes of Chicken Broth
2 cans White Beans
2 cans Red Kidney Beans
2 cans of Diced Chilies
1 can of corn
2 Jalapenos sliced thin
1 Green pepper diced
½ lg red onion diced
1 bunch of Cilantro chopped
5 Garlic cloved minced
1 tsp Cumin
1 8oz cream cheese block
½ cup Half & Half Cream
1 cup sour cream
1 cup Cracker Barrel shredder Habanero Cheese
1 cup Monterey Jack cheese shredded
4 Avocados diced
Tostitos Tortilla Chips (Roasted Garlic Flavour is it what we had)
Lime wedges

Instructions:

In a large Crockpot add the first 12 ingredients and turn the crockpot on 10 hours
Around hour 6, pull out the chicken breasts and shred the chicken and put back into the crockpot
Add in the Cream cheese, Cream, our cream, and 2 cheeses and cover again for the remaining 4 hours *feel free to leave over night as well if you have the warmer setting 😊
Once ready to eat, add avocados and serve with Tortilla chips either crushed on top or used for a scoop
Server with lime wedges

Server 10-14 people