June 5, 2017
This chili takes about 15 minutes to put together, cooks all day and leaves you with meals that last all weekend!
Gluten Free, Dairy Free
10 oz. Gluten Free Enchilada Sauce
14 1/2 oz. Organic Diced Tomatoes
15 oz. Organic Kidney Beans
15 oz. Organic Black Beans (drained and rinsed)
15 oz. Organic Corn (drained)
3 Organic Boneless Skinless Chicken Breasts
2 cups Organic Low Sodium Chicken Broth
8 oz. Dairy Free Cream Cheese
1/2 tsp Ground Cumin
3/4 tsp Paprika
1 tsp Sea Salt
1/4 tsp Pepper
1 1/2 tbsp Chili Powder
1Add enchilada sauce, diced tomatoes, kidney beans, black beans, corn and uncooked chicken breast to crockpot.
2If cooking chili on high, cut each chicken breast into two to three pieces.
3Add chicken broth and all seasonings. Mix well.
4Cover crockpot and cook on high for 3 to 5 hours OR on low for 5 to 8 hours.
5Remove chicken breasts and shred using two forks. Place chicken in bowl and set aside.
6Add cream cheese to crockpot by the spoonful. Stir and cover. Change temperature to high and let sit for a few minutes. Uncover and whisk cream cheese until mixed well.
7Add shredded chicken to crockpot. Stir and cover until all cream cheese is melted.
8Serve hot with your favorite toppings. We recommend guacamole, Kite Hill plain yogurt and cilantro!
Save my name, email, and website in this browser for the next time I comment.