Cream Cheese Chicken Chili
This comforting chili blends tender chicken with creamy textures and vibrant flavors, making it a perfect dish for busy weeknights or when you need a little TLC.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts Or 3-4 cups shredded rotisserie chicken for extra flavor
- 1 tablespoon olive oil Helps sauté and adds richness
- 1 medium yellow onion, diced Adds sweetness and texture
- 1 teaspoon minced garlic Contributes aromatic notes
- 32 ounces chicken broth Provides moisture and a savory base
- 15 ounces cream corn Adds creaminess and sweetness
- 16 ounces salsa verde Offers tangy flavor and heat
- 2 cans great northern beans, drained & rinsed Adds heartiness and protein
- 1 teaspoon salt Enhances all flavors
- 1 teaspoon ground cumin Provides an earthy depth
- 1 teaspoon dried oregano Adds herbal aroma
- 0.5 teaspoon ground black pepper Offers a mild heat
- 0.5 teaspoon chili powder Adds warmth and slight spice
- 0.25 teaspoon cayenne pepper Introduces a gentle kick
- 8 ounces cream cheese, cut into cubes Creates creaminess and richness
- 0.5 to 1 cup half & half cream Adjusts consistency and creaminess
- 1 cup fresh cilantro, chopped Adds freshness and color
Instructions
Preparation
- If using boneless, skinless chicken breasts, boil them until cooked through, then drain and shred into bite-sized pieces.
Cooking
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent.
- Pour in the chicken broth and stir to combine. Allow to heat for about one minute.
- Mix in the creamed corn and salsa verde, cooking for another minute to blend the flavors.
- Add the drained great northern beans, salt, ground black pepper, cayenne pepper, ground cumin, and dried oregano. Stir well and let simmer on low for about five minutes.
- Fold in the shredded chicken and add the cream cheese cubes, stirring until completely melted and well combined.
- Add the half & half cream gradually, adjusting for desired thickness.
- Stir in the chopped cilantro before serving.
Serving
- Serve the chili warm with cornbread, rice, or tortilla chips. Optionally, top with avocado slices and shredded cheese.
Notes
For best results, ensure cream cheese is cut small for easier melting. Adjust spice levels to taste. Consider varying the beans or using plant-based options for a vegetarian chili.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 10gSugar: 5g
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