Cream Cheese Chicken Chili is your new go-to for a comforting and incredibly flavorful meal that’s surprisingly simple to whip up. This recipe proves that a rich, creamy chili doesn’t need to be complicated, making it a wonderfully practical weeknight dinner solution.
Key Ingredients for Cream Cheese Chicken Chili
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large yellow onion, finely chopped
- 2 bell peppers (any color combination you like), seeded and chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- 8 ounces cream cheese, softened and cut into cubes
How to Make Cream Cheese Chicken Chili
Get ready for an unbelievably easy and utterly satisfying chili experience. This Cream Cheese Chicken Chili boasts a wonderfully creamy texture thanks to the star ingredient, cream cheese, making every spoonful a delight. The simplicity of preparation, coupled with the deep, comforting flavors, makes this dish perfect for any night of the week. Expect to spend approximately 15 minutes on prep and about 45 minutes to an hour for cooking.
Step-by-Step Instructions
- Sauté the Aromatics and Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Soften the Vegetables: Add the chopped onion and bell peppers to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Infuse with Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables and cook for about 30 seconds to toast the spices.
- Combine the Base: Return the browned chicken to the pot. Add the rinsed and drained black beans and kidney beans, the can of diced tomatoes (with their juice), and the can of green chilies (with their juice). Pour in the chicken broth.
- Simmer and Blend Flavors: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. This allows the flavors to meld beautifully. Stir occasionally to prevent sticking. Season with salt and freshly ground black pepper to your taste.
- Achieve Creaminess: Reduce the heat to very low. Add the cubed, softened cream cheese to the pot, a few pieces at a time. Stir gently until the cream cheese is completely melted and incorporated into the chili, creating a luxuriously creamy texture. Continue to stir until the chili is smooth and uniformly creamy. Do not boil the chili after adding the cream cheese, as this can cause it to separate.
- Serve and Enjoy: Ladle the hot Cream Cheese Chicken Chili into bowls and serve immediately with your favorite toppings.
Why You’ll Love This Cream Cheese Chicken Chili
Prepare to fall head over heels for the unbelievably smooth and decadent texture of this Cream Cheese Chicken Chili, a delightful departure from more traditional, broth-heavy chilis. The incorporation of cream cheese transforms ordinary ingredients into a rich, velvety masterpiece that’s both comforting and sophisticated, making it a welcome change from your usual weeknight rotation. Furthermore, the vibrant combination of beans, tender chicken, and a hint of spice, all brought together by that irresistible cream cheese creaminess, creates a flavor profile that’s simply addictive.
Making this dish at home is not only a joy for your taste buds but also a smart move for your wallet, offering a restaurant-quality experience without the hefty price tag, allowing for more frequent indulgence. Imagine topping it with sharp cheddar cheese, a dollop of sour cream, fresh cilantro, or a sprinkle of crunchy tortilla chips – each addition enhances the already amazing flavors, creating a personalized culinary adventure. Don’t just dream about a bowl of creamy, flavorful chili; make it a reality tonight by diving into this wonderfully satisfying Cream Cheese Chicken Chili recipe.
Storing and Reheating Tips
Properly storing your delicious Cream Cheese Chicken Chili will ensure you can enjoy its creamy goodness for days to come.
- Refrigeration: Allow the chili to cool completely before transferring it to airtight containers. Refrigerate for up to 3-4 days.
- Freezing: For longer storage, transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating:
- Stovetop (Recommended): Gently reheat the chili in a saucepan over low heat, stirring frequently, until warmed through. Be patient; do not let it boil vigorously, especially after the cream cheese has been added, as this can cause separation. You may need to add a splash more chicken broth or milk if it appears too thick after thawing.
- Microwave: Reheat in microwave-safe bowls in 1-2 minute intervals, stirring between each, until heated through.
Final Thoughts
This Cream Cheese Chicken Chili is the epitome of cozy comfort food, transforming simple ingredients into a deeply satisfying meal. Give it a try tonight and discover your new favorite chili recipe that’s both easy to make and incredibly delicious.
Cream Cheese Chicken Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs
- Add the chopped onion and bell peppers to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.1 large yellow onion, 2 bell peppers
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables and cook for about 30 seconds to toast the spices.3 cloves garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Return the browned chicken to the pot. Add the rinsed and drained black beans and kidney beans, the can of diced tomatoes (with their juice), and the can of green chilies (with their juice). Pour in the chicken broth.1.5 pounds boneless, skinless chicken breasts or thighs, 1 (15 ounce) can black beans, 1 (15 ounce) can kidney beans, 1 (15 ounce) can diced tomatoes, 1 (4 ounce) can green chilies, 4 cups chicken broth
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. This allows the flavors to meld beautifully. Stir occasionally to prevent sticking. Season with salt and freshly ground black pepper to your taste.Salt and freshly ground black pepper
- Reduce the heat to very low. Add the cubed, softened cream cheese to the pot, a few pieces at a time. Stir gently until the cream cheese is completely melted and incorporated into the chili, creating a luxuriously creamy texture. Continue to stir until the chili is smooth and uniformly creamy. Do not boil the chili after adding the cream cheese, as this can cause it to separate.8 ounces cream cheese
- Ladle the hot Cream Cheese Chicken Chili into bowls and serve immediately with your favorite toppings.