Creamy Chicken Chili
This creamy chicken chili is a quick, comforting dish full of flavor. Perfect for weeknights, it’s creamy, cozy, and ready in 35 minutes.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- - Garlic press
- - Can opener
Ingredients
- - 1 tbsp olive oil
- - 1 medium onion chopped
- - 2 chicken breasts diced
- - 3 garlic cloves minced
- - 2 cups chicken broth
- - 2 14 oz cans white beans, drained
- - 2 4 oz cans mild green chilies
- - 2 tsp chili powder
- - 1 tsp ground cumin
- - ½ tsp dried oregano
- - 4 oz cream cheese cubed and softened
- - Salt and pepper to taste
- - Optional toppings: lime juice avocado, sour cream, cheese, tortilla strips, jalapeños, cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 5–7 minutes until golden.
- Add chicken and cook until no longer pink.
- Stir in garlic and spices; cook for 30 seconds.
- Add broth, green chilies, and beans. Simmer 10 minutes.
- Stir in cream cheese until fully melted. Simmer 5 more minutes.
- Season with salt and pepper. Serve hot with toppings.
Notes
- Can be made with cooked chicken
- Freezes well up to 3 months
- Adjust spice level to taste
- Freezes well up to 3 months
- Adjust spice level to taste