Cream Cheese Chicken Chili

Name: Cream Cheese Chicken Chili
Total time: 45
Yield: 12
Ingredients: 2 pounds skinless, boneless chicken breast halves; 3 cups water; 1 medium green bell pepper, chopped; 3 stalks celery, chopped; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon seasoned salt; 1 teaspoon dried oregano; 1 ½ (16 ounce) cans great northern beans, rinsed and drained; 1 (8 ounce) jar salsa; 1 (4 ounce) can chopped green chile peppers; 1 (8 ounce) package cream cheese, cubed; 1 (8 ounce) package Monterey Jack cheese, cubed

Recipe by Ginger from allrecipes.com

Dinner 45 Mins.

Ingredients

12 servings

•

2 pounds skinless, boneless chicken breast halves
•

3 cups water
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1 medium green bell pepper, chopped
•

3 stalks celery, chopped
•

1 small onion, chopped
•

2 cloves garlic, minced
•

1 teaspoon seasoned salt

•

1 teaspoon dried oregano
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1 ½ (16 ounce) cans great northern beans, rinsed and drained
•

1 (8 ounce) jar salsa
•

1 (4 ounce) can chopped green chile peppers
•

1 (8 ounce) package cream cheese, cubed
•

1 (8 ounce) package Monterey Jack cheese, cubed

Instructions

Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.