Marry Me Chicken Chili

Course: Main Course

Cuisine: Universal

Diet: Gluten Free

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings:

Calories: 330kcal

Author: Lauren

If you’re looking for a meal that’s hearty, comforting, and downright irresistible, you have to try this Marry Me Chicken Chili with White Beans. This recipe takes the creamy, savory flavors of the beloved "Marry Me Chicken" and transforms them into a cozy, warm bowl of chili that’s perfect for any occasion.

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Ingredients

1.5 lb. boneless chicken breasts
1 small yellow onion (150g) finely diced
15- oz. can white beans rinsed & drained
4 Tbsp tomato paste (62g)
3 cloves garlic minced
2 cups vegetable or chicken broth (240g)
1 cup frozen corn (136g)
1/3 cup sun dried tomatoes (42g) removed from liquid & chopped
2 tsp sweet paprika
1 tsp cumin, chili powder, oregano (each)
1 tsp salt more to taste
1/2 tsp black pepper
4 oz. light cream cheese (56g) cubed and brought to *room temperature

Instructions

Add all ingredients except the cream cheese to the Crockpot and roughly toss together. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.
When done, remove chicken and set on a plate. Shred the chicken with two forks and add back to the Crockpot. Add the cubed cream cheese and stir together. Cover and cook for another 10 minutes.
Serve hot with sour cream and extra chopped sundried tomatoes or other toppings of choice and enjoy!

Notes

*TIP - take cream cheese out of the fridge about an hour before ready to mix in to bring to room temperature (cold cream cheese is likely to curdle). A trick if you forget like I usually do, put the cream cheese in a sealed bag and submerge it in warm water for 10-15 minutes to soften.

Nutrition