We have had some unseasonably cold weather here in Colorado recently, so I have been making soups and chilis for dinner every night. The girls love it because they can take leftovers to school the next day and have a hot lunch.
While traditional chili has always been our go to, I have been experimenting with different kinds of chilis and this Mexican Chicken Chili is rich and creamy. It’s a nice change to traditional beef chili, it’s so simple to make and the optional toppings are endless.
- 2 tbsp Nutiva Coconut Oil
- 1/2 cup sweet onion, diced
- 2 cloves of garlic, minced
- 1 – 4 oz can chopped green chiles
- 1/2 cup organic peppers (assorted red, yellow and orange) chopped
- 1 – 14 oz can organic mexican corn
- 1 1/2 cups organic chicken stock
- 4 oz organic cream cheese
- 2 cups organic chicken, cooked and shredded
- 2 tbsp cumin
- 1 – 10 oz can of red enchilada sauce
- 1 – 14 oz can organic black beans, drained
- 1 – 14 oz can organic fire roasted diced tomatoes
- 1/2 cup organic salsa
Optional Toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo
Heat the oil in a large sauce pan over medium high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the peppers, corn and green chiles and cook for an additional minute.
In a crockpot, on low heat, pour in the chicken stock, salsa and cream cheese and stir until combined (cream cheese will take some time to melt). Add in the enchilada sauce, black beans, diced tomatoes, and chicken with the 2 tbsp of cumin tossed on the chicken, and stir until combined.
Cook in the crockpot for 3-5 hours on low until the cream cheese is fully melted and a nice creamy consistency exists.
Serve the chili warm with desired toppings.