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Cream Cheese Chicken Chili

Cream Cheese Chicken Chili Recipe

Cream Cheese Chicken Chili is a creamy variation of thetraditional chicken chili. It uses cream cheese to create a smooth, richtexture, making it more indulgent. The dish typically features shreddedchicken, beans, vegetables, and a variety of spices. The cream cheese blendsinto the broth, making the chili extra creamy and comforting. It’s a great dishto enjoy on cold days or when you need a quick yet satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breast or thighs diced
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can white beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 4 oz cream cheese cubed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 1 cup corn kernels optional
  • Fresh cilantro for garnish optional

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board and Knife
  • Wooden Spoon or Spatula
  • Measuring Spoons
  • Can Opener
  • Strainer or colander
  • Soup Ladle

Method
 

  1. Cook the chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove the chicken from the pot and set aside.
  2. Sauté the vegetables: In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until the onion becomes translucent, about 5 minutes. Stir occasionally to prevent burning.
  3. Add the spices: Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let the spices cook for 1-2 minutes to release their aromas.
  4. Combine ingredients: Add the diced tomatoes, beans, and chicken broth to the pot. Stir everything together, making sure the ingredients are well-mixed.
  5. Simmer the chili: Return the cooked chicken to the pot. Bring the chili to a simmer and let it cook uncovered for 20 minutes, stirring occasionally. This will allow the flavors to meld together.
  6. Add cream cheese: Cube the cream cheese and stir it into the chili. Continue cooking for another 10-15 minutes, or until the cream cheese is fully melted and the chili is creamy.
  7. Final touches: Add corn kernels if desired, and let everything heat through for a few more minutes.
  8. Serve: Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve with warm cornbread or tortilla chips for the perfect meal.

Notes

While preparing the chili, make sure to adjust the consistency by adding more chicken broth if you prefer a thinner chili. Conversely, for a thicker chili, reduce the amount of broth or let the chili simmer longer. You can also tweak the spices according to your preferences. If you like your chili spicier, add some diced jalapeños or a pinch of cayenne pepper. This dish is versatile and can easily be tailored to your liking.