March 07, 2023
Creamy Chicken Chili
As soon as it's cold or raining outside I am immediately craving cozy, comfort meals like THIS chili. I am also here for all the one-pot meals! I initially intended this being a white chicken chili but then added tomatoes and it turned rosé! I wasn't upset by the outcome. So delicious! Definitely give this a try.
SERVES: 4-6
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
Chili
1 medium onion
3 garlic cloves
1 jalapeño
2-3 chicken breasts
1 can cannellini beans
1 can corn
1 28 oz. can diced fire roasted tomatoes
3.5 cups broth (or 2 cups broth and 1.5 cups water)
½ cup cream cheese
TOPPINGS
Green onion
Greek yogurt
Shredded cheese
3 garlic cloves
1 jalapeño
2-3 chicken breasts
1 can cannellini beans
1 can corn
1 28 oz. can diced fire roasted tomatoes
3.5 cups broth (or 2 cups broth and 1.5 cups water)
½ cup cream cheese
TOPPINGS
Green onion
Greek yogurt
Shredded cheese
Spices
1 tbsp chili powder
2 tsp cumin
2 tsp paprika
1 tsp cayenne
1 tsp sea salt
1 tsp pepper
2 tsp cumin
2 tsp paprika
1 tsp cayenne
1 tsp sea salt
1 tsp pepper
Directions
1. Finely chop onion, garlic and jalapeño.
2. Open corn and beans; rinse and drain.
3. Add a drizzle of oil to a large Dutch oven or heavy pot on medium heat; once hot, add onions. You can also cook this chili in an Instant Pot® (directions will vary depending on your appliance).
4. Cook for 5 minutes stirring often and then add garlic, jalapeño and spices.
5. Cook for 1 more minute, stirring continuously.
6. Add beans, corn, tomatoes and broth.
7. Add chicken breasts, stir everything to ensure chicken is submerged.
8. Cover with the lid and bring to a boil, lower heat and simmer for 25 minutes (lid partially off) until chicken is cooked through.
9. Remove chicken and shred with two forks.
10. Return chicken to chili and add cream cheese.
11. Stir and let simmer for another 5 minutes (this will help it thicken).
12. Serve with Greek yogurt, green onion and shredded cheese.
TIP
If your chili has too much liquid, you can let it simmer for a few more minutes until it thickens to your desired consistency. Keep an eye on it!
2. Open corn and beans; rinse and drain.
3. Add a drizzle of oil to a large Dutch oven or heavy pot on medium heat; once hot, add onions. You can also cook this chili in an Instant Pot® (directions will vary depending on your appliance).
4. Cook for 5 minutes stirring often and then add garlic, jalapeño and spices.
5. Cook for 1 more minute, stirring continuously.
6. Add beans, corn, tomatoes and broth.
7. Add chicken breasts, stir everything to ensure chicken is submerged.
8. Cover with the lid and bring to a boil, lower heat and simmer for 25 minutes (lid partially off) until chicken is cooked through.
9. Remove chicken and shred with two forks.
10. Return chicken to chili and add cream cheese.
11. Stir and let simmer for another 5 minutes (this will help it thicken).
12. Serve with Greek yogurt, green onion and shredded cheese.
TIP
If your chili has too much liquid, you can let it simmer for a few more minutes until it thickens to your desired consistency. Keep an eye on it!
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