Description
This creamy, spicy chili is a warm hug in a bowl!
Ingredients
4 cups shredded chicken
1 ½ teaspoons chili powder
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon cumin
salt to taste
pepper to taste
6 tablespoons butter
1-2 cloves garlic, minced
½ cup green onion, chopped (white and green parts separated)
¾ cup chicken broth
2 cups heavy cream
4 ounces cream cheese, softened
1 teaspoon sriracha
1 ½ cup Monterey Jack cheese, shredded, at room temperature
2 (4-ounce) cans diced green chilies, undrained
Instructions
In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and white parts of green onions. Cook until fragrant, about 3 minutes.
Add chicken broth, heavy cream, cream cheese, and sriracha to pot. Bring to a simmer and cook until cream cheese is melted. Add the seasoned chicken, Monterey Jack cheese, and diced green chilis. Stir together.
Reduce heat to low and cook, stirring occasionally for 20 minutes. Make sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste. Garnish with green parts of green onions if desired and serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 6
- Calories: 719
- Fat: 59g
- Carbohydrates: 6g
- Protein: 41g