Creamy Red Chicken Chili Recipe
A warm and cozy dinner with benefits. Try my slow-cooker creamy red chicken chili recipe for a delicious and healthy dinner.
Ingredients
- 1 lb skinless boneless chicken breasts, 2-3 breasts
- 1 yellow onion, diced small
- 1 green bell pepper, diced small
- 5 cloves garlic, minced
- 1 4-oz can chopped green chillies
- 1 28-oz can fire roasted crushed tomatoes
- 1 cup water
- 2 tsp Better Than Bouillon Chicken Flavor paste
- ¼ tsp cayenne pepper, optional
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- 1 Tbsp chili powder
- black pepper, to taste
- 1 18-oz can pinto beans, drained and rinsed
- 1 18-oz can black beans, drained and rinsed
- 1 12-oz can sweet corn, drained and rinsed
- 4 oz cream cheese
- ½ lime
To serve (optional)
- lime wedges
- shredded pepperjack cheese
- avocado
Equipment
Instructions
- Add all ingredients except beans, corn, cream cheese, and lime to a slow cooker. Stir and cover. Cook on high for 3 ½-hours, or low for 7-hours, or until the chicken can easily be pulled apart with a fork.
- Shred the chicken with a fork. You can do this right in your slow cooker, or shred on a cutting board and return to the slow cooker.
- Add beans and corn to the slow cooker. Stir and cover. Cook for another 30-minutes on the same setting, or until beans are warmed through.
- Add cream cheese and the juice of 1/2 lime. Stir until cream cheese is completely melted. Taste, and adjust lime juice or other seasonings as desired.
Calories: 522kcal, Carbohydrates: 57g, Protein: 43g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 104mg, Sodium: 861mg, Potassium: 1396mg, Fiber: 17g, Sugar: 7g, Vitamin A: 1301IU, Vitamin C: 36mg, Calcium: 132mg, Iron: 5mg