Monday, September 23, 2013

Cream Cheese Jalapeno Chicken Chili

I love Chili. Summer, Fall, Winter anytime. It doesn't need to be cold for me to make a big ole pot of it! If you like your chili with a spicy kick then you are going to love this Cream Cheese Jalapeno Chicken Chili. I  made mine ahead of time in the crock pot but you can also make it on the stove top as well. It was so good!

Cream Cheese Jalapeno Chicken Chili
Serves 6
Cal 166, Carbs 7.3g, Fat 6.3g, Fiber 1.6g, Protein 19.3g

16 oz. boneless skinless chicken tenders
2 cups fat free chicken broth
1 tbsp. garlic powder
1/2 cup corn
4 oz. reduced fat cream cheese
1/2 cup reduced fat sharp cheddar cheese
1/4 cup cooked crumbled bacon or bacon bits
2 jalapenos seeded and finely chopped
1 cup great northern beans or cannelloni

Arrange chicken in the bottom of the crock pot. Sprinkle with garlic powder and pour in the chicken broth, corn, beans, and jalapeno. Cover and cook on low for 4 hours. Remove chicken and cut into chunks. Return to crock pot and stir in the cream cheese, cheddar cheese, and bacon. Continue cooking on low for 30 minutes. Garnish with additional cheese, bacon, and jalapeno if desired. Enjoy!


  1. I love chicken chili, it's a great alternative to the usual beef chili I make here. Thanks for sharing at Simple Supper Tuesday.

  2. This looks absolutely delicious! Something my family will love! Thanks for sharing on Tasty Tuesday! Lynn @ Turnips 2 Tangerines


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