Jeles’ Cheesy Chicken Chilli
Ingredients:
4 cup Shredded Chicken Rotisserie
1 ½ tsp chili powder
1 ½ teaspoons onion powder
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tbsp cumin
Salt and Pepper to taste
6 tbsp Butter
1 cup Chicken Broth
1 1/2 cups Heavy Whipping Cream
8 ounces Cream Cheese
1 tsp Sriracha
2 tbsp of Cilantro
1 cup Monterey Jack cheese shredded
1 cup of Cheddar Cheese shredded
28 oz can of diced tomatoes
4 ounces Diced Green Chilies
Sour Cream, Lime slices and sprinkle with fresh Cilantro for toppings (optional)
Instructions:
In a large bowl combine shredded chicken with spices: chili powder, cayenne pepper, onion powder, garlic powder, cumin, salt and pepper
In a thick bottomed dutch oven or deep Skillet, melt 6 Tablespoons butter over medium heat. Then add chicken broth, heavy cream, cream cheese, and hot sauce
Bring to a simmer, and cook until cream cheese is melted
Add the seasoned Shredded Chicken into the pot, the Monterey Jack Cheese, Cheddar cheese diced tomatoes, diced Green Chiles and chopped fresh cilantro (mix well)
Reduce heat to low and cook, stirring occasionally, for 20-25 minutes
IMPORTANT: Keep an eye on this so it doesn’t burn the bottom
Enjoy!
Lunch~Dinner
Serving: 1 1/2 cup ~ Calories 484 ~ total net carbs 8 g
TOPPINGS are Optional: Sour Cream, sprinkle with fresh Cilantro and a slice or two of limes <3
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