Cooking · Food · Parenting

Award Winning Creamy Chicken Chili

This low fat, high protein, Creamy Chicken Chili took first place in the mild class, at the Tallmadge Lutheran Church Annual Chili Open. A prestigious award, I know. The recipient of this prize, myself, took home the coveted Golden Ladle. This is the first year a winner has received this clever and eminently prized trophy. In addition to myself, there were a few other winners who proudly accepted the prizes for the hot class and the sweet class, as well as a winner for best dessert.

Also a brief shout out to the participants of the hot sauce tasting challenge, whose sinuses are mostly likely clear and possibly, slightly runny. Great Job!

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This chili recipe presented a tricky challenge for me. Having never made a white chili, until now, I was unaware of the delicate procedure required to craftily melt pepper jack cheese. To master the melt, I ended up making two large batches of chili, the first being a complete and utter disaster.

During the first attempt, my mistake was adding the pepper jack cheese too soon. As I was nearing the end of the cook time, I realized that the cheese consistency had developed a rubbery texture, when it should have been melting. I consulted the internet to see if there may be any way to save the full batch. Unfortunately, there was no way to reverse the effect. The cheese had separated and there is no remedy for separated cheese.

I learned two important facts about cheese that day. The first is that the right type of cheese must be selected. Once you have determined that the cheese you have is a good melting cheese (these are often the shredded variety), you also need to know the best temperature for melting cheese. For example, never add the cheese when your pot is at a high heat or a rolling boil. First remove the pot from the heat source and cool until no longer boiling, then slowly add and mix in the cheese while it melts into the sauce or broth.

I will definitely make this creamy chicken chili again, as it was enjoyed by so many at the chili open and because it was truly a delicious dish. Because a lesson learned is a lesson earned, I had to make a mistake before I could make the perfect pot. I hope you, the reader will share in the comments below how you like the dish or how you made it your own.

Thank you and enjoy!

CREAMY CHICKEN CHILI

Introduction

Minutes to Cook: 90

Number of Servings: 30

 Ingredients

4 Chicken – Boneless & Skinless Breasts
64 oz Swanson Chicken Fat Free Chicken Broth Less Sodium
1.5 cup Chopped Yellow Onions
1 serving Lemon, fresh squeezed, juice of one whole lemon
2 tsp Garlic
2 cans (45.5 oz) Beans, great northern
4 cans (15.5 oz) Bush’s Best Cannellini Beans – White Kidney Beans
2 cans (4 oz) diced green chilis
24 oz 1/3 fat cream cheese
2 cups shredded pepperjack cheese
32 oz fat free sour cream
1 tbsp Sea Salt
4 tbsp cumin powder
1 tbsp Pepper, white

Tips

Great topped with paprika, chives, jalapenos, tortilla chips, or shredded pepperjack cheese. For more spice, consider adding Cayenne pepper.

Directions

Spray a 10″ skillet with nonfat cooking spray and heat pan slightly. Add chopped onions and cook for approx 6-7 minutes or until tender. Add chopped garlic and cook for 2-3 minutes to brown garlic. Meanwhile, cube boneless, skinless chicken breasts. Add chicken to onions and garlic. Cook chicken thoroughly or until slightly browned while chopping it into smaller bits with your cooking spoon or spatula. While chicken is cooking, dump canned beans into a colander and drain the excess syrup. Rinse the beans with cool water. Dump rinsed beans into a stockpot. Add green chilis, chicken broth, salt, white pepper, powdered cumin, and cooked chicken, onions, and garlic. Stir mix and bring to a boil. Turn heat to low and allow pot to simmer for 1 hour. Meanwhile, cut cream cheese into small cubes and set aside. After 1 hour of simmering, remove pot from heat, add cream cheese cubes and stir until melted and blended into chili. Add sour cream and stir into chili. Serve hot and top with what pleases you.

Serving Size: 3/4 Cup
Number of Servings: 30

Nutrition Facts

Amount Per Serving

  • Calories221.3
  • Total Fat6.3 g
  • Saturated Fat1.0 g
  • Polyunsaturated Fat0.2 g
  • Monounsaturated Fat0.4 g
  • Cholesterol4.5 mg
  • Sodium608.2 mg
  • Potassium354.1 mg
  • Total Carbohydrate23.7 g
  • Dietary Fiber6.5 g
  • Sugars1.6 g
  • Protein19.7 g
  • Vitamin A1.1 %
  • Vitamin B-120.8 %
  • Vitamin B-64.0 %
  • Vitamin C3.2 %
  • Vitamin D0.0 %
  • Vitamin E0.1 %
  • Calcium8.4 %
  • Copper7.0 %
  • Folate14.3 %
  • Iron14.1 %
  • Magnesium7.1 %
  • Manganese15.0 %
  • Niacin1.9 %
  • Pantothenic Acid1.5 %
  • Phosphorus10.3 %
  • Riboflavin3.3 %
  • Selenium3.7 %
  • Thiamin6.0 %
  • Zinc3.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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