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–+ servings

Creamy Chicken Chili

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

Chili

  • 1 medium onion
  • 3 cloves garlic
  • 1 jalapeño
  • 2-3 chicken breasts
  • 1 can cannellini beans
  • 1 can corn
  • 1 28 oz. 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

Instructions

  • Finely chop onion, garlic and jalapeño.
  • Open corn and beans; rinse and drain.
  • 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).
  • Cook for 5 minutes stirring often and then add garlic, jalapeño and spices.
  • Cook for 1 more minute, stirring continuously.
  • Add beans, corn, tomatoes and broth.
  • Add chicken breasts, stir everything to ensure chicken is submerged.
  • Cover with the lid and bring to a boil, lower heat and simmer for 25 minutes (lid partially off) until chicken is cooked through.
  • Remove chicken and shred with two forks.
  • Return chicken to chili and add cream cheese.
  • Stir and let simmer for another 5 minutes (this will help it thicken).
  • Serve with Greek yogurt, green onion and shredded cheese.

Notes

  • 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!