Chicken and White Cheddar Queso Chili

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (12 ounces) white cheddar beer cheese soup
• 1/2 cup heavy cream
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Season the chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on both sides. Set aside.
2. In the same skillet, add the onion, garlic, green bell pepper, and red bell pepper. Cook until softened, about 5 minutes.
3. Add the diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the white cheddar beer cheese soup, heavy cream, chili powder, cumin, and oregano. Season with salt and black pepper to taste.
5. Add the cooked chicken to the chili and simmer for an additional 15 minutes, or until heated through.

Nutritional Information:

Serving size: 1 cup (approximately) Calories: 350 Fat: 15 grams Carbohydrates: 30 grams Protein: 25 grams

Dish Characteristics:

• Cheesy, creamy, and flavorful
• Mildly spicy with a hint of sweetness
• Perfect for a cold winter night or a casual gathering

User Comments:

• "This chili is absolutely delicious! It has the perfect balance of flavors and the white cheddar cheese adds a wonderful richness."
• "I love that this chili is made with chicken instead of beef. It's a lighter and healthier option."
• "I served this chili with a side of cornbread and it was the perfect comfort food meal."

Special Precautions and Tips:

• If you don't have white cheddar beer cheese soup, you can substitute regular cheddar cheese soup and add a splash of beer to the chili.
• To make the chili spicier, add a few dashes of cayenne pepper or red pepper flakes.
• If you're using canned corn, be sure to drain it well to avoid making the chili too watery.