1ozcan diced green chilis (mild or hot - whichever you prefer), 4
8ozcream cheese
1cupMonterey Jack cheese - shredded
1cupcheddar cheese - shredded
1/4cupchopped green onions
Crispy tortilla strips for garnish
Instructions
Spray the crock of your slow cooker with non-stick cooking spray.
Place diced onions and bell pepper in the bottom of the slow cooker.
Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
Add minced garlic.
Pour chicken stock into the crock.
Cover and cook for 5 hours on low.
When finished cooking, use two forks to shred the chicken.
Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
Cover and cook for 30-45 minutes more.
Stir until all cheeses are blended into the broth and it has a creamy consistency.
Serve in bowls and top with green onions and crispy tortilla strips.
Notes
Add Rotel Tomatoes: This gives a nice kick to the the chili recipe.
Extra Beans: Feel free to add more beans for extra fiber.
Variation tip: Feel free to add as many tips as you need in this section
Alternate protein ingredient: Turkey breast can be used in place of the chicken breast.
Alternate cooking method tip: The Instant Pot is a wonderful way to cook this chili. Pressure cook for 15 minutes on the high setting. Manual release pressure and then continue with the recipe.
Dietary consideration tip: Watching salt? Carbohydrates? Saturated Fat? Adjust the recipe with ingredients that suit your needs.
Spices: Making your own taco seasoning is a great way to adjust the amounts of cumin, chili powder, onion powder to make the spices perfect for your family.
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