Cream Cheese Chicken Chili: The Ultimate Comfort Food Recipe

Cream Cheese Chicken Chili: Prepare to be amazed by this incredibly flavorful and comforting dish that’s about to become your new weeknight staple! Forget everything you thought you knew about chili because this recipe is a game-changer. Imagine tender shredded chicken simmered in a creamy, cheesy broth with just the right amount of spice – it’s pure culinary bliss.

While chili’s origins are debated, its heart lies in the American Southwest, evolving from humble beginnings to a beloved comfort food enjoyed across the nation. This cream cheese chicken chili variation takes that classic warmth and adds a luxurious twist. The addition of cream cheese not only creates a velvety smooth texture but also mellows out the spice, making it a crowd-pleaser for all palates.

What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The savory chicken, the creamy richness, the subtle kick of chili spices – it all comes together in a symphony of deliciousness. Plus, it’s incredibly easy to make! Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is foolproof. And let’s be honest, who can resist a warm, comforting bowl of chili on a chilly evening? Get ready to experience chili like never before!

this Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and minced (optional)
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 4 cups chicken broth
• 1 (15-ounce) can great northern beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (4-ounce) can diced green chilies, undrained
• 8 ounces cream cheese, softened
• 1/2 cup chopped fresh cilantro, for garnish
• Sour cream, for garnish (optional)
• Shredded cheddar cheese, for garnish (optional)
• Tortilla chips, for serving (optional)

Sautéing the Vegetables and Chicken

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onions to be nice and soft, as this will build a great flavor base for our chili.
2. Add the minced garlic, chopped red bell pepper, chopped green bell pepper, and jalapeno pepper (if using) to the pot. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly softened and fragrant. The aroma at this point should be amazing! Make sure the garlic doesn’t burn, as that can impart a bitter taste.
3. Now it’s time to add the chicken. Increase the heat slightly to medium-high. Add the cubed chicken breasts to the pot and cook until browned on all sides. Don’t worry about cooking the chicken all the way through at this point; it will finish cooking in the broth later. We just want to get a nice sear on the outside to lock in the flavor. Be careful not to overcrowd the pot; if necessary, cook the chicken in batches.

Adding Spices and Simmering

1. Once the chicken is browned, add the chili powder, cumin, smoked paprika, cayenne pepper (if using), dried oregano, salt, and pepper to the pot. Stir well to coat the chicken and vegetables with the spices. Cook for about 1 minute, stirring constantly, to toast the spices and release their flavors. This step is crucial for developing a rich and complex flavor profile.
2. Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These browned bits, also known as fond, are packed with flavor and will add depth to the chili. Bring the mixture to a simmer.
3. Add the rinsed and drained great northern beans, cannellini beans, and diced green chilies (undrained) to the pot. Stir well to combine. The beans will add a creamy texture and hearty element to the chili.
4. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. This is a great time to relax and let the chili do its thing!

Adding Cream Cheese and Finishing Touches

1. After simmering, remove the pot from the heat. Add the softened cream cheese to the pot. Using an immersion blender, carefully blend the chili until smooth and creamy. Alternatively, you can transfer the chili in batches to a regular blender, being very careful as hot liquids can expand and cause splattering. If using a regular blender, be sure to vent the lid to allow steam to escape. If you prefer a chunkier chili, you can skip the blending step or only partially blend it.
2. Stir in the chopped fresh cilantro. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder to suit your taste.
3. Ladle the cream cheese chicken chili into bowls and garnish with sour cream, shredded cheddar cheese, and tortilla chips, if desired. Serve hot and enjoy! This chili is also great served with a side of cornbread or a dollop of guacamole.

Slow Cooker Instructions

If you prefer to use a slow cooker, here’s how to adapt the recipe:

1. Follow steps 1-5 in a skillet on the stovetop.
2. Transfer the mixture to a slow cooker.
3. Add the chicken broth, beans, and diced green chilies.
4. Cook on low for 6-8 hours or on high for 3-4 hours.
5. Shred the chicken with two forks.
6. Stir in the softened cream cheese and cilantro.
7. Serve as directed above.

Instant Pot Instructions

For a quicker version, try using an Instant Pot:

1. Turn on the Instant Pot and select the “Sauté” function.
2. Follow steps 1-5 in the Instant Pot.
3. Turn off the “Sauté” function.
4. Add the chicken broth, beans, and diced green chilies.
5. Secure the lid and set the valve to the “Sealing” position.
6. Cook on high pressure for 15 minutes.
7. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Shred the chicken with two forks.
9. Stir in the softened cream cheese and cilantro.
10. Serve as directed above.

Tips and Variations

• Spice Level: Adjust the amount of jalapeno pepper and cayenne pepper to control the spice level of the chili. If you’re sensitive to heat, omit the jalapeno and cayenne pepper altogether.
• Chicken: You can use chicken thighs instead of chicken breasts for a richer flavor. Just be sure to trim any excess fat.
• Beans: Feel free to substitute other types of beans, such as navy beans or pinto beans.
• Vegetables: Add other vegetables, such as corn, zucchini, or carrots, for extra nutrients and flavor.
• Cheese: Experiment with different types of cheese, such as Monterey Jack or pepper jack.
• Make Ahead: This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits!
• Freezing: Cream Cheese Chicken Chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Serve this chili with a variety of toppings, such as sour cream, shredded cheese, avocado, chopped onions, and tortilla chips. It’s also great served over rice or quinoa.
• Low-Carb Option: For a low-carb version, omit the beans or use a smaller amount. You can also add cauliflower rice for extra bulk.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 400-500 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 20-30 grams
• Fiber: 5-10 grams

Why This Recipe Works

This Cream Cheese Chicken Chili recipe is a winner for several reasons:

• Flavor: The combination of spices, vegetables, and cream cheese creates a rich and complex flavor that is both comforting and satisfying.
• Texture: The creamy texture of the chili, thanks to the cream cheese and beans, is perfectly balanced by the chunks of chicken and vegetables.
• Versatility: This recipe can be easily adapted to suit your taste preferences and dietary needs.
• Ease: It’s relatively easy to make, whether you’re using a stovetop, slow cooker, or Instant Pot.
• Crowd-Pleaser: It’s a guaranteed hit with family and friends, making it perfect for potlucks, game days, or any gathering.

Troubleshooting

Conclusion:

This Cream Cheese Chicken Chili isn’t just another chili recipe; it’s a flavor explosion waiting to happen in your kitchen! Seriously, if you’re looking for a comforting, crowd-pleasing meal that’s both easy to make and incredibly delicious, you absolutely have to give this one a try. The creamy texture, the savory chicken, and the subtle kick of spice all come together in perfect harmony. It’s the kind of dish that will have everyone asking for seconds (and the recipe!).

What makes this chili a must-try? First, it’s incredibly versatile. You can easily adjust the spice level to suit your preferences. Want a milder chili? Simply reduce the amount of chili powder or omit the jalapeño. Craving some serious heat? Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. The possibilities are endless! Second, it’s a fantastic way to use up leftover cooked chicken. Whether you have rotisserie chicken, grilled chicken, or even shredded chicken from a previous meal, this recipe is the perfect way to transform it into something new and exciting. And third, the addition of cream cheese creates a richness and creaminess that you just won’t find in your average chili. It elevates the dish to a whole new level of comfort food goodness.

But the deliciousness doesn’t stop there! Think about all the ways you can serve this amazing Cream Cheese Chicken Chili. For a classic presentation, ladle it into bowls and top with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a few chopped green onions. Or, get creative and use it as a topping for baked potatoes or nachos. It’s also fantastic served with a side of cornbread or tortilla chips for dipping.

Looking for some variations? Try adding a can of drained and rinsed black beans or kidney beans for extra heartiness. You could also swap out the chicken for ground turkey or beef. For a vegetarian option, use vegetable broth and add extra beans and vegetables like corn, bell peppers, or zucchini. If you’re short on time, you can even make this chili in a slow cooker. Simply combine all the ingredients (except the cream cheese) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking.

I’m genuinely excited for you to try this recipe. I know you’ll love it as much as I do. It’s become a staple in my household, and I’m confident it will become one in yours too. So, gather your ingredients, put on your apron, and get ready to create some culinary magic.

Once you’ve made this incredible Cream Cheese Chicken Chili, I’d love to hear about your experience! Did you make any modifications? What toppings did you use? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your chili adventures! Happy cooking!