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I made this but when i added the cream cheese it didn’t totally melt and it ended up in small chunks that have been inconceivable to fish out or melt. So, i would advocate making sure your cream cheese is past softened like sit it out hours earlier than you plan to make this. And possibly warmth up the cream cheese as properly. This is now certainly one of my favorite dishes. I cooked it once, for the primary time,a couple of month in the past and it was phenomenal. Fixed this once more for dinner tonight and it’s even better.
I’m from the south so I just eyeball the quantity of spices. After shredding chicken I toss in some extra salt, pepper, and chili powder. Turned out even better the second time. Make certain the cream cheese is properly softened. You might even heat it up for a bit in the microwave.
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I figured I would just add extra half and half at the finish if extra moisture was wanted however I didn’t need to. It was the perfect chili consistency. I love this recipe and have made it multiple times. It’s extra like a soup although, not a thick hearty chili, so be prepared for that.
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I add Rotel lime cilantro tomatoes, a pink bell pepper and an additional can of beans in a chili sauce. I’m certain the additional liquid is why it’s like soup nevertheless it’s nice that means for us.