Chili Weather

A couple of years ago my husband offered to make chili. I scrunched up my face and curled my nose. No, thank you. I'm allergic to onions, I don't like beans... Let's try something else. We decided maybe a white chicken chili might be better. So we put some things together and our own version was birthed. It's definitely become a cold weather favorite in our house - and at other times of the year too. Today it's a bit rainy and football is on, which is a perfect accompaniment.

Here's the recipe for our chicken chili:

  • 1-2 lbs cooked chicken (We use chicken breast, but I know friends we've shared the recipe with use rotisserie. Since I can't have onion or garlic, cooking our own is the safest option.)
  • chicken chili seasoning - 1 packet per pound of chicken
  • petite diced tomatoes - 1 can per pound (with a larger batch, I usually add a can of original Rotel tomatoes)
  • extra sweet corn - 1 can per pound
  • Philadelphia cream cheese - 4-8 oz. per pound depending on your heat tolerance

Cook the chicken. Allow to cool slightly. Dice or pull chicken.
Add seasoning, undrained tomatoes, drained corn to chicken. (If you drain the tomatoes you will need to add 1/2 cup water.) Cube the cream cheese, add and stir until it melts and combines with other ingredients.

Serve hot.
I like to add a dollop of sour cream to the top of mine. It's also fantastic with corn bread.


I LOVE white chicken chili!! That's the seasoning mix I use too :) I add white beans to mine, because I think chili is not chili without beans. Sometimes I add a can of rinsed black beans too. It makes the meal a little cheaper ;)

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