You Won’t Be Chilly For Long With This Easy Stew Warming Your Belly!

I know! I know! It’s waaaay too early to be thinking about soup and stews! But when I saw Amanda’s delicious take on White Chicken Chili, I just had to share it with you – she always has the best recipes! This one is a definite “keeper,” and one that your entire family will love and request repeatedly.

Please don’t make the mistake of thinking that this is going to be one of those “healthy” recipes. Oh no, this is the real deal:  decadent, creamy, velvety and loaded with all manner of sinfully-delicious ingredients. But hey, garnish it with some avocado slices containing heart-healthy monounsaturated fat and you might just slide in under the wire. Nor would you then be lying if somebody asked if it was good for them and you told them it was.

One of the more unusual ingredients you will find in this chili is also one of the most humble:  corn. As Amanda says, “…the subtle sweetness goes really well with the heat level from the green chilies.” Absolutely! It is the nice balance of sweet and savory ingredients, with an adjustable amount of heat, that makes this recipe one that you will make again and again.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  While the cream cheese will thicken this chili to an extent, if you want it thicker you can take about a tablespoon of cornstarch, place it in the bottom of a cup or bowl and slowly add half and half to it, stirring it until it has completely dissolved. Then slowly stir it into the chili during that last 15 minutes of cooking time. Cornstarch thickens liquids very quickly, so keep your heat lowered and stir constantly.

Recipe and image courtesy of Amanda at The Chunky Chef