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  • (uplifting music)

  • - Hi, I'm Natasha of

  • and it's snowing in Idaho.

  • I love this weather, it's beautiful, but it's also cold

  • and I know just what to make today.

  • I'm gonna make a chicken cream cheese chili.

  • It's delicious and so easy.

  • So let's go inside out of this weather

  • and get some cozy chili, going.

  • So let's take a look

  • at this really easy list of ingredients.

  • First, we're gonna start off with two chicken breasts,

  • either fresh or frozen.

  • Then we're gonna take a can of black beans,

  • a can of white beans, a can of sweet corn,

  • a can of diced tomatoes and green chilies,

  • 1/2 a bunch of cilantro, a packet of cream cheese,

  • a cup of chicken broth, two small onions,

  • or one medium onion, a packet of ranch,

  • a tablespoon of chili powder,

  • you can use less if you don't like spicy,

  • and a teaspoon of ground cumin.

  • And finally, your crock-pot.

  • My coworker, Amiah, shared this recipe with me

  • and she told me that she uses frozen chicken breasts,

  • which is great, because I always have frozen chicken breasts

  • in my freezer.

  • So I'm just gonna take the two frozen chicken breasts

  • and put them at the bottom of the crock-pot.

  • (uplifting music)

  • So your gonna drain and rinse the beans.

  • (uplifting music)

  • (water spraying)

  • And you're gonna rinse just until the water drains clear.

  • Next, add the beans right into the crock-pot.

  • You wanna finely chop your onion

  • (knife chopping)

  • and then just add it right into the pot.

  • (knife chopping)

  • (knife scraping)

  • Then open your can of corn

  • and your can of tomatoes with chilies,

  • and just toss them right into the crock-pot,

  • no need to drain those.

  • (uplifting music)

  • Then chop 1/2 a bunch of cilantro.

  • (knife chopping)

  • Then top with your chili powder, your ground cumin,

  • and your ranch seasoning.

  • Pour in your chicken broth

  • and place the cream cheese right on top.

  • Cover it and cook on low for six to eight hours.

  • It's usually done in six.

  • So our chili's been cooking for the past six hours

  • on low heat, and it's ready.

  • So let's get started on the finishing touches.

  • You wanna pull out the chicken and just shred it apart

  • with forks or a knife, whatever you wanna use.

  • And once you're done,

  • put it right back into the slow cooker,

  • and mix everything together, just so it's well combined.

  • And that's it, you have your chili.

  • And then you can put it over anything.

  • You can put it over rice, maybe over a baked potato,

  • serve it with chips, whatever you can think of.

  • And if you find something creative, let me know.

  • I love this recipe, and I know you will too.

(uplifting music)


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クリームチーズチキンチリのレシピ - Natasha's Kitchen (Cream Cheese Chicken Chili Recipe - Natasha's Kitchen)

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    林宜悉 に公開 2021 年 01 月 14 日