Cindys Cheesy Chicken Chili – a delicious recipe with chicken breasts..., chicken broth, white kidney beans, green chilis, type cheese, white chili mix. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Boil breasts in chicken broth for about 20 mins....remove chicken and when cooled dice in small bite sized peices...also cut the block of cheese in to pices that will melt easily
2
Add half and half to hot broth, keep fire on lower setting as not to bring it to a boil.
3
Add cheese and chicken back into pot...stir until cheese is melted...add chilis, beans (drained) and packs of white chili powder or chili-0.
4
Cook on low for a hour or so, stiring occasionally.
5
This is a recipe that I play with all the time...sometimes I add chili pepper flakes to spice it up but if you use the mexican Velveeta its spicy enough.Do not add salt...theres enough in the spice packets.
6
When I serve it I crush up plain Dorito type chips and sprinkle them in while eating...yummy
847
kcal
Calories
20
g
Fat
93
g
Carbs
82
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large chicken breasts...boneless, skinless, 1 carton chicken broth, 1 quart half and half, 4 can white kidney beans, and more.
Yes, Cindys Cheesy Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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