TexMex Chicken Chili

Name: TexMex Chicken Chili Recipe
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 10
Ingredients: 3 tbsp Extra Virgin Olive Oil; 1 serving Vidallia Onion - Serving Size: Raw 1 medium onion (148 grams) (by LOVE2BCREATIVE); 48 oz Tyson boneless skinless chicken breast; 2 clove Garlic; 3.5 cup White Beans - Goya Small white beans; 3 serving Tomato products Hunts Diced Tomatoes w/ Basil Garlic and Oregano; 6 oz Cream Cheese; 1 tbsp each of turmeric and cumin; 2 tbsp chili powder; 1/2 tbsp cayenne powder

Minutes to Prepare: 40
Minutes to Cook: 90

Number of Servings: 10

Ingredients

3 tbsp Extra Virgin Olive Oil 1 serving Vidallia Onion - Serving Size: Raw, 1 medium onion (148 grams) (by LOVE2BCREATIVE) 48 oz Tyson boneless, skinless chicken breast 2 clove Garlic 3.5 cup White Beans - Goya Small white beans 3 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 6 oz Cream Cheese 1 tbsp each of turmeric and cumin2 tbsp chili powder1/2 tbsp cayenne powder

Directions

Add the olive oil to a large pot, and add the chopped onions and garlic. Saut� until the onions soften. Add diced chicken and cook until no longer pink. Add half the beans, the tomatoes, and the spices, and begin to simmer. Cream the other half of the beans in a food processor or blender until smooth, then add to the chili. Simmer for 25 minutes (just barely bubbling), then add cream cheese a tablespoon at a time, and mix. Simmer another ten minutes, and serve over rice, zoodles, or noodles - your choice! I like to add steamed veggies on the side, as well.

Serving Size:�makes 8 1-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 347.1
Total Fat: 14.9 g
Cholesterol: 96.6 mg
Sodium: 662.9 mg
Total Carbs: 19.4 g
Dietary Fiber: 5.1 g
Protein: 35.6 g

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