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Cream Cheese Chicken Chili

Cream Cheese Chicken Chili

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large pot or Dutch oven
  • Saucepan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Ladle the hot Cream Cheese Chicken Chili into bowls and serve immediately with your favorite toppings.

Notes

Allow the chili to cool completely before transferring to airtight containers for refrigeration (up to 3-4 days) or freezer-safe containers for freezing (up to 2-3 months). Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave. Add a splash of chicken broth or milk if it appears too thick after thawing.
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