Inside look

Inside look

Inside look

Inside look

www.bubbapie.com

CREAM CHEESE CHICKEN CHILI

– 1/4 cup butter – 1 small onion finely chopped – 2 cloves garlic minced – 2 32- oz cans chicken broth – 1 packet chili seasoning mix – 1 15- oz can corn – 2 15- oz cans cannellini beans drained and rinsed – 1 7- ounce can green chilis – 1 pound boneless skinless chicken breasts or tenderloins – 8 oz cream cheese cubed – 1/2 cup heavy cream

– Melt the butter in a large stockpot or Dutch oven over medium heat. – Add the onion and cook until tender, then stir in the garlic and continue cooking one more minute.

-Add the chicken broth, chili seasoning, corn, beans, green chilis, and chicken to the pot. Stir to mix.

– Bring the liquid to a boil, then reduce heat to medium low and simmer for 15 minutes, until the chicken is cooked through.

– Remove the chicken from the pot and set aside to cool. When it’s safe to touch, shred the chicken with a fork.

– Add the cream cheese, heavy cream, and shredded chicken to the pot and continue simmering until the cream cheese is melted, around 15 minutes.📷 – If the soup is too watery, stir in the cornstarch mixture and continue simmering until the chili has thickened.

Enjoy this classic Southern Classic!