How to Cook Tasty My Creamy Chicken Chilli 😙

  • 2 min read
  • Jan 04, 2022

My Creamy Chicken Chilli 😙. At Chili'sÂŪ there's something for the whole family. Fajitas, burgers, & ribs – everyone's sure to find their favorite at Chili'sÂŪ Grill & Bar! Great recipe for My Creamy Chicken Chilli 😙.

My Creamy Chicken Chilli 😙 In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Remove from the heat; stir in sour cream and heavy cream. You can have My Creamy Chicken Chilli 😙 using 18 ingredients and 14 steps. Here is how you achieve it.

Ingredients of My Creamy Chicken Chilli 😙

  1. It’s 3 tbsp of Olive oil.
  2. Prepare 1/2 of Onion chopped.
  3. Prepare 2 cloves of Garlic crushed.
  4. You need 1/2 of Green Chill chopped.
  5. Prepare 2 of Chicken Breasts cut up small.
  6. Prepare 1/4 tsp of Mixed Pepper.
  7. It’s 1/4 cup of Red Wine.
  8. It’s 1 can of Chopped Tomatoes.
  9. Prepare 120 grams of Chilli Beans or half a can.
  10. It’s pinch of Salt.
  11. Prepare 1/2 cup of boiling water.
  12. You need 1 of chicken stock cube/bouilon.
  13. Prepare 1/4 cup of Garden frozen peas.
  14. It’s 1 tsp of Chilli sauce, hot or sweet sauce, out of a bottle depending on how hot you prefer.
  15. You need 1 tbsp of lemon juice.
  16. It’s 1 tsp of Heaped tomato puree.
  17. Prepare 3 tbsp of Double Cream.
  18. Prepare 1/2 cup of Mixed Sweet Peppers chopped.

Remove chicken to a plate and shred. (Optional, to make the soup thicker: Spoon a ladleful of the soup and beans into a blender and puree. Return shredded chicken to the pot and stir in sour cream. Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Remove chili from heat; stir in sour cream and whipping cream until incorporated.

My Creamy Chicken Chilli 😙 instructions

  1. Ingredients.
  2. Heat the oil in the wok or large frying pan..
  3. Add the onions and fry for 1 minute.
  4. Add the garlic and chili pepper.
  5. Add the chicken and fry until chicken is white then add the pepper.
  6. Make a well in the middle then pour in the wine leave boiling quickly for 1-2 minutes..
  7. Add the pepper and pinch of salt then mix and stir.
  8. Add the tomatoes then chilli beans and stir. Simmer for 5 minutes.
  9. Add the chicken stock to the boiled water, mix and pour in the chicken. Stir to mix. Leave to simmer for another 5 minutes..
  10. Next add the peas and mix in. Let simmer for 20 minutes on low..
  11. Add the chilli ready made sauce from a bottle and the squeeze of lemon juice. Stir to mix.
  12. Add the tomato puree and stir in, then the cream and stir until all mixed in. Leave to come to the boil..
  13. Then add the sweet peppers and stir in. Add the mix to a serving dish and serve with warm bread rolls and a side potato salad. I have a nice cooling one in my recipes.
  14. .

Butterfly the chicken breasts and place them on the bottom of the slow cooker. Add the beans, RO-TEL, corn, onions, chicken broth, loose spices, ranch package, and cubed cream cheese to the slow cooker. In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Stir in half and half and light cream cheese. Remove the chicken and chop into bite-sized pieces or use two forks to shred it.