Tuesday, March 9, 2010

Delicious & Creamy White Chicken Chili


This yummy chili is the perfect recipe for cold winter days!


It's  creamy & cheesy with a little bit of spicy kick.

The special ingredient in this recipe is creole seasoning.

Tony Chacheres is one of the best!

This spice gives a unique twist to the typical white chili recipe.  If you like spicy chili, add as much Tony's as needed to give it an extra bite!

Another wonderful addition to this recipe is Velveeta cheese.  


 Velveeta gives this chili a smooth and creamy texture!


Top it off with a little sour cream...


and some Fritos.


Here's the recipe...



2 cans great northern beans -- drained
1 can pinto beans -- drained
1 can kidney beans -- drained
1 can ro tel tomatoes  (10 oz.)
1 can diced green chilies (4 oz.)
1 can cream of chicken soup
1 can chicken broth
4 oz. cream cheese (softened)
1 c. sour cream
8 oz. Velveeta (cubed)
1 medium onion chopped
1 lb. bacon (cooked & crumbled)
2 lbs. chicken breast
creole seasoning to taste


Cube chicken and saute with onion in 1T. oil.  When the chicken is thoroughly cooked and the onions are clear add bacon, beans, ro tel tomatoes, green chilies, cream soup and chicken broth.  Bring the chili to a simmer and gradually add in the cream cheese, sour cream and velveeta.  Stir until incorporated.   Add creole seasoning to taste.  Continue to simmer for best flavor.


I'm Linkin' Up To...

Blessed with Grace


  1. About how much chicken broth do you need if you're using a box of chicken broth instead of a can?

  2. I just made this for dinner tonight...it is AMAZING! I am already sharing the recipe. THANK YOU!!



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