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Creamy Homestyle Chicken Chili

Hearty and comforting without feeling heavy, this weeknight wonder will work its way into your regular rotation from Thanksgiving to Easter.


2 lb. boneless skinless chicken breasts

1/4 c. The Real Poultry Primer

1/2 liter (1 bottle) water

2 c. (more or less) chicken broth

2 medium yellow onions, diced

2 Tbsp. lime juice

1 Tbsp. olive oil

32 oz. (1 carton) chicken broth

4 cans great northern beans, drained and rinsed

3 cans chopped green chiles

2 Tbsp. The Real Homestyle Rub

2 tsp. cumin

2 tsp. oregano

1/2 tsp. cayenne

1 tsp. chili powder

1 block (8 oz.) cream cheese, cubed

1 c. heavy cream


  1. In a resealable bag or large bowl, combine 1/4 c. Poultry Primer with one bottle of water. Mix to dissolve solids. Add chicken breasts. Brine, refrigerated, 2-3 hours. Before cooking, drain brine and rinse gently to remove some of the salt.

  2. Use your pressure cooker's Poultry setting to cook the chicken, making sure to cover chicken completely with chicken broth. Shred chicken.* Don't have a pressure cooker? Sprinkle your favorite The Real Man Meat rub over the chicken and pan sear until just cooked through, then dice.

  3. In a Dutch oven or stock pot, heat olive oil and lime juice together. Add onions and cook over medium heat, stirring frequently, until soft and translucent.

  4. Add beans, chopped green chiles, cooked chicken, broth and seasoning. Reduce heat to low, and simmer, stirring occasionally, for 45 to 60 minutes.

  5. Add cubed cream cheese and stir until melted.

  6. Remove from heat and add heavy cream, stirring to combine.

  7. Top with shredded cheese, jalepeño slices, avocado, sour cream...whatever your heart desires. Serve with tortilla chips and lime wedges.

*Tip: Speed up your shred game using a hand mixer. Once your chicken is cooked through, just a few quick pulses with the hand mixer and you're done!