“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Cheesy Chicken Chili serves tender chicken, beans, tomatoes and carrots in a rich, cheddar broth. An easy on the budget, nutritious meal ready in under 30 minutes!
Temperatures are cooling off here in Northeast PA and that means soup weather to me! I love a hearty chili, soup or stew for dinner.
Pantry staples like chicken broth, beans, and canned tomatoes adds even more nutrition to this chili.
These kind of budget-friendly meals are so easy to make and appeal to the whole family. I can serve my Cheesy Chicken Chili as is and friends and family can spice it up if they want or just enjoy! Another great thing about this chili is I got to use my favorite cheese, Cabot brand.
Cabot is a cooperative company which means it is owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers. All Cabot Cheddars are 100% naturally lactose-Free, gluten-free, and naturally aged.
Did you know in addition to a full line of cheeses, Cabot Creamery also makes Greek yogurt, sour cream, cottage cheese, butter and whey protein? I especially love their Vanilla Greek Yogurt.
Learn more about Cabot and connect on social media:
● Website: https://www.cabotcheese.coop/
● Facebook: https://www.facebook.com/cabot
● Twitter: https://twitter.com/cabotcheese
● Pinterest: https://www.pinterest.com/cabotcheese/
● YouTube: https://www.youtube.com/user/CabotCheese
● Instagram: https://www.instagram.com/cabotcheese/
Cheesy Chicken Chili
Cheesy Chicken Chili
Ingredients
- 4 ounces Cabot Vermont Seriously Sharp Cheddar Cheese
- 2 cups diced raw chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup diced carrots
- 1 teaspoon chili powder
- 1 cup canned black beans, drained
- 1 cup canned chickpeas, drained reserve liquid
- 1 cup canned diced tomatoes, drained
- 1 tablespoon fresh thyme leaves, plus sprigs for garnish
Instructions
- Grate 4 ounces of Cabot Vermont Seriously Sharp Cheddar Cheese. Set aside about 1 ounce for garnish.
- Season chicken with salt and pepper. Bring together broth, chicken and carrots to a boil in a 2-quart saucepan over medium heat. Boil for 1 minute, then cover and reduce heat and simmer for about 8 to 10 minutes until chicken is cooked.
- Stir in beans, chickpeas, tomatoes and chili powder. Simmer an additional 4 to 5 minutes until thoroughly heated.
- Remove from heat and stir in fresh thyme. Add cheese and gently stir until most of the cheese is melted. Garnish individual servings with reserved Cabot Vermont Seriously Sharp Cheddar Cheese and thyme sprigs.
What’s your favorite way to enjoy Cabot cheddar? I’d love to hear your thoughts in a comment below!
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