Cream Cheese Chicken Chili

Rich, creamy, and packed with flavor, this Cream Cheese Chicken Chili is a game-changer for a cozy night in. With tender chicken, perfectly balanced spices, and a velvety cream cheese twist, this hearty dish is sure to become a family favorite.

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, diced
3 cloves of garlic, minced
1 red bell pepper, diced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
1 can (14.5 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 can (16 oz) pinto beans, drained and rinsed
1 can (16 oz) diced green chilies
1/2 cup chicken broth
8 oz cream cheese
1/4 cup chopped fresh cilantro (optional)

Instructions

In a large skillet, cook the chicken over medium-high heat until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

Add the diced onion, minced garlic, and diced red bell pepper to the skillet.

Cook until the vegetables are tender, about 5-7 minutes.

Stir in the chili powder, ground cumin, dried oregano, cayenne pepper, salt, and black pepper.

Cook for 1-2 minutes, until the spices are fragrant.

Add the diced tomatoes, red kidney beans, pinto beans, diced green chilies, and chicken broth to the skillet.

Stir to combine.

Add the cooked chicken back to the skillet and stir to combine.

Bring the mixture to a simmer.

Reduce the heat to low and let the chili simmer for 20-25 minutes, until the flavors have melded together and the chicken is cooked through.

Stir in the cream cheese until melted and smooth.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh cilantro if desired.

Note: You can serve the chili hot, garnished with chopped fresh cilantro, if desired.

Notes

For the chicken, make sure to cut it into uniform pieces so they cook evenly. If you prefer a milder chili, reduce or omit the cayenne pepper.

While browning the chicken, don’t overcrowd the skillet – cook in batches if necessary.

When sautéing the onion, garlic, and red bell pepper, adjust heat as needed to prevent burning. Chili powder can be substituted with ancho chili powder for a slightly sweet and smoky flavor.

If using canned tomatoes, look for ones with no added salt.

For a thicker chili, reduce the chicken broth or add more cream cheese. You can also customize with your favorite toppings, such as shredded cheese, sour cream, or diced avocado.

Leftovers can be refrigerated for up to 3 days or frozen for 2 months.