Stir together shredded chicken, kidney beans, tomatoes & green chilies and chicken broth in a large saucepan. Cover and bring to boil.
Recipe
Author
Midwest Nice, Amanda Gajdosik
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Description
Here's a quick and easy one bowl/one pan recipe using all Hy-Vee Perks items. With endless topping options, this bowl of hot chicken chili on a cold winter day couldn’t be easier or faster!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee Kitchen savory whole rotisserie chicken, skin and bones removed; shredded | ||
| 2 (15.5 oz) cans Hy-Vee light red kidney beans, drained and rinsed | ||
| 2 (10 oz.) cans Ro-Tel original, mild or hot dices tomatoes & green chilies | ||
| 3 (14.5 oz.) cans Hy-Vee chicken broth | ||
| 2 (8-oz.) pkg. Hy-Vee cream cheese, cubed and softened | ||
| Desired toppings: Hy-Vee shredded pepper Jack cheese; Fritos corn chips, slightly crushed; chopped avocado; and/or sliced jalapeño peppers* | ||
| Lime wedges, for serving |
Things To Grab
- Two forks
- Large saucepan
- Large bowl
- Soup ladle
- Silicone spatula or spoon
- Small cutting board
- Sharp knife
- Serving bowls
Directions
Meanwhile, place cream cheese in a large bowl; set aside
Slowly stir in a few ladles of hot liquid into the cream cheese. Continue stirring in additional hot liquid until the cream cheese is fully melted and smooth.
Slowly pour the melted cream cheese mixture into chicken mixture in saucepan; stir until well combined. Cook for 5 minutes, stirring occasionally.
To serve, ladle chili into serving bowls. Top with desired toppings; serve with lime wedges, if desired.
*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.
Recipe Source:
PERKS Program