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You will want to make this one time and time again. Perfect for a Fall or Winter Soup. CREAM CHEESE CHICKEN CHILI
Today's Recipe: https://catherinesplates.com/cream-cheese-chicken-chili/
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0:00
Let's make the ultimate cream cheese
0:04
chicken chili. And when I say ultimate,
0:07
it's going to be creamy. It's got
0:11
delicious flavor to it. Oh, it's going
0:13
to warm you up all the way to your bones
0:17
on these cool fall days going into
0:20
winter. Let's check out these
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ingredients. Now, we've got the
0:24
seasonings back here. And of course,
0:26
we've got cumin, we've got salt, we've
0:30
got pepper, chili powder, and we've got
0:33
oregano,
0:35
we've got cream cheese, heavy whipping
0:38
cream, we've got some white cheddar
0:41
cheese, we've got an onion, bell pepper,
0:44
some garlic,
0:46
got some lime to wake it up. It's going
0:49
to wake up those diced green chilies
0:51
that we got right here. And then we got
0:53
the ground chicken, two packs of it. We
0:57
got chicken broth.
1:00
First thing first, you're going to need
1:01
a large Dutch oven with a wooden spoon.
1:05
That's the only thing we're cooking in
1:07
today.
1:08
We're going to start dicing up our bell
1:10
pepper, the yellow onion, and we've got
1:14
to have the garlic.
1:17
I love the bell pepper. Make sure it's
1:19
the green one. if you like it. Just
1:22
going to take off all four ends here.
1:27
We'll save the rest for the salad.
1:30
We're going to cut these into strips.
1:36
I don't know what it is with the green
1:38
bell pepper, but it tastes delicious.
1:40
It's one of my favorites in all of the
1:43
colors.
1:44
But if you like a more mild flavor, then
1:46
you can use the red, the orange, or the
1:49
yellow. All
1:51
right. Once we got these cut in strips,
1:53
we're just going to turn them around,
1:56
dice them up.
2:02
Now, we're going to sauté the peppers
2:05
first and get those going because they
2:08
take the longest to cook. And then while
2:10
they're cooking, we'll do the onion.
2:14
That was a nice size bell pepper.
2:17
All right, grab some olive oil. Now,
2:22
my husband's a collector of olive oils.
2:24
This is cold pressed, and he's loving
2:27
this one here. So, we're going to place
2:29
our burner onto a mediumigh heat.
2:34
Here we go.
2:36
We're going to add some oil.
2:41
About two tablespoons.
2:47
We're going to add in our peppers.
2:55
Get you a nice big yellow onion and
2:57
let's chop that up.
3:02
Y'all go to catherine'splates.com and
3:04
check out all my other soup recipes
3:06
throughout the years. We're going to be
3:08
adding some new ones and I may bring
3:10
back some old ones. Y'all request some
3:13
soups. Let me see what I can do for you
3:15
guys. I love these kind of soups because
3:17
they happen all in one pot. Just chop
3:20
your onion in half. Just lay it down.
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Follow the lines of the onion best as
3:26
you can.
3:30
And then we're just going to turn them.
3:33
Run our knife through it.
3:36
And there's our dices.
3:38
Or actually our chops. They'll melt in
3:41
the soup, so they can be as big as you
3:43
want them.
3:45
Get them nice and chunky. Now, as the
3:47
peppers been in there cooking for a
3:48
little bit, we're going to go ahead and
3:50
add the onion.
3:58
Okay, we're going to cook this down for
4:00
about 2 to 3 minutes until the onions
4:02
get nice and soft
4:04
and the peppers are softened down also.
4:09
In the meantime, you can get your garlic
4:11
ready. I've already got that chopped up
4:13
for you guys.
4:15
Right here, you want about three
4:18
teaspoons
4:19
of minced garlic. We're going to be
4:21
heavyhanded
4:23
on the flavor.
4:26
Let's add the garlic. We're going to
4:29
cook another minute so that the garlic
4:32
can release its flavor into the onions
4:35
and bell pepper.
4:37
Okay, here's my two lbs of ground
4:39
chicken. We're going to add,
4:44
you can use some chicken breast and chop
4:46
it down into small pieces if you want to
4:48
do that.
4:55
Make sure you take that out.
5:00
All right. What I'm going to do now is
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break up the ground chicken into the
5:04
peppers and the onions and the garlic.
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We're going to cook this until the
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ground chicken is no longer pink and
5:10
fully cooked through.
5:16
Sometimes you'll ask me about our clock
5:18
on the stove, why it says 8:48. Is that
5:20
what time we're eating? No,
5:23
it's like 1:30 right now. Our power goes
5:27
out a lot and it's just a pain sometimes
5:31
to have to put the correct time on there
5:34
every time when you know the power's
5:35
going to go out.
5:39
I don't know why it happens so much
5:40
around this area, but
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it is what it is.
5:46
This step here will take about 10
5:47
minutes to get all the meat cooked
5:49
through.
5:51
Now, while I'm breaking this up, I'm
5:54
trying to keep it into big pieces, kind
5:56
of like a chili.
6:00
Give it some nice texture.
6:04
Doesn't that look good?
6:07
All right, it's picked up some color on
6:09
the bottom by searing a little bit,
6:12
which is totally fine. Yeah, like that.
6:16
All right, now what we're going to do is
6:17
start seasoning
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this
6:21
In this bowl, I have two teaspoons of
6:24
ground cumin. I've got one teaspoon of
6:27
chili powder. And I've got half a
6:30
teaspoon of dried oregano. We'll add
6:33
that in
6:36
right across the top.
6:41
And then in this bowl, we have two
6:45
teaspoon of salt and half a teaspoon of
6:48
black pepper. Now, you can adjust the
6:50
salt, but we haven't salted anything
6:53
yet, so we're bringing it in.
6:57
We're going to place that in.
6:59
There we go.
7:02
Let's mix it up.
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Those seasonings smell delicious in
7:11
here.
7:12
Hope y'all aren't getting too big of a
7:13
steam bath going on there.
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I want to make sure everything is nice
7:18
and coated.
7:21
All right. Now, the recipe calls for
7:23
some diced green chilies. This is a 4 oz
7:26
can. Now, if you really want it spicy,
7:30
you can add the other can that I had in
7:32
the recipe, but today I'm just going to
7:34
keep it one can.
7:37
All right, let's get that all mixed in.
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Smelling amazing.
7:45
All right, we're going to add in one cup
7:47
of chicken broth. Now, I'm using the 33%
7:50
less sodium.
7:54
We're going to guess here. I may go in
7:56
two cups.
7:58
And I think this will do it right here.
8:02
You can judge that.
8:09
We're going to add in one cup of heavy
8:11
whipping cream.
8:18
which will be about half of this
8:20
container.
8:24
Here we go. Blend that all in.
8:28
Oh, that's starting to look like a
8:30
chili.
8:32
Yes, we still got a few more things to
8:34
do to this. We're going to place this on
8:36
a high heat and start bring this to a
8:38
boil. And then we're going to add in two
8:42
blocks of cream cheese.
8:51
That's one.
8:58
There we go. Now, we're going to mix
9:01
this together and get that cream cheese
9:03
nice and melted. Now, this will take
9:06
about 10 minutes to get that cream
9:07
cheese nice and melted in there.
9:10
Now, while we've got the cream cheese
9:12
melting into the soup, which is doing a
9:14
really great job there, we're going to
9:16
take a lime. You want to roll it. That
9:19
way, it'll release all the juices.
9:22
Break them up inside there. Then, we're
9:25
going to take a knife. We're going to
9:26
cut it in half.
9:28
And we're going to squeeze some into the
9:30
soup.
9:37
All right. We're going to stir this.
9:40
Grab a spoon. You know, you got to taste
9:43
that.
9:45
We need to know if we need to adjust any
9:48
seasonings in this soup.
9:52
Make sure you blow on that.
9:55
Oh my goodness, y'all. I don't think
9:57
there's much left to do to this
10:01
except this.
10:03
We're going to let this simmer for five
10:06
minutes.
10:07
And then we'll grate in the cheese.
10:10
All right, we're going to turn down the
10:12
heat to our soup now that we got it to a
10:14
boil. And cream cheese is all melted in
10:16
there. So, we're going to simmer it.
10:19
Fresh cheese. You guys, I looked at a
10:21
package this morning of some cheese that
10:24
was in a bag and I'm like, "Oh, no.
10:26
Never again.
10:28
Never.
10:30
Not with what they have in it."
10:33
Nope.
10:35
Now, I would definitely leave the limes
10:37
out in case people want to squeeze some
10:41
extra lime into their soup.
10:44
This is done. Let's go ahead and put in
10:46
that cheese. About about half a cup.
10:50
Leave that out for people if they want
10:52
to add more cheese to their soup.
10:55
Boom.
10:57
All right, let's stir that till it
10:59
melts. Let's turn it off.
11:03
I'm going to bowl it up. Make it look
11:05
really pretty. I'm going to put some
11:07
cilantro on it. Or you could put some
11:09
chopped parsley to give it a little pop
11:11
of color. Oh, look at that. Look how
11:15
creamy this is.
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All right, you guys. What do you think?
11:22
Who doesn't want a bowl of that? Cream
11:25
cheese chicken chili. Full of flavor and
11:29
creaminess. This will warm you up all
11:32
the way to your bones.
11:34
Make you a batch.
11:54
If you've never had this before,
11:57
you need to make you some. That is
12:00
delicious.
12:01
All right, you guys, let me know what
12:03
you think. Don't forget my thumbs up.
12:05
And if you're new to the channel, hit
12:07
that subscribe button down below and
12:08
that bell notification. That way, you'll
12:10
always know when recipes are posted.
12:13
I'll see y'all on the next episode. Bye.
12:17
You want a bite?
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