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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A recipe that is based on a few others I've seen, but I've modified it to be more my taste. Variations: You can leave out the chicken for a meatless option. You can also swap out the chicken broth for vegetable broth to make a vegetarian version. For those watching calories/fat, fat free cream cheese can be used or neufchatel. Mild Ro*Tel could be used if you're afraid of the heat/spice of original Ro*Tel Ingredients:
2 lbs bonless skinless chicken breasts |
16 ounces cream cheese |
6 ounces butter |
3 (4 1/2 ounce) cans diced green chilies |
3 cups half-and-half |
24 ounces chicken broth |
30 ounces rotel, original |
1 large onion |
cayenne pepper |
3 tablespoons garlic, chopped |
salt |
pepper |
6 teaspoons lemon juice |
Directions:
1. Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
2. Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
3. Drain Ro*Tel and green chilies in collander.
4. Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
5. Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
6. Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
7. Reduce heat to low and simmer for 30 minutes.
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