Description
This creamy chicken chili is a delicious and hearty meal perfect for any occasion.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (15 oz) white beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) red kidney beans, drained
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 package (8 oz) cream cheese, cubed
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup corn (optional)
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Sauté diced onions until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in green chiles, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute to release the flavors.
- Add shredded chicken, white beans, pinto beans, kidney beans, and corn (if using). Mix well.
- Pour in chicken broth and bring to a simmer. Cook uncovered for 15–20 minutes.
- Add cubed cream cheese and stir until completely melted and the chili is creamy.
- Taste and adjust seasoning. Serve hot with your favorite toppings like sour cream, cheese, or tortilla chips.
Notes
- This chili can be customized with your favorite toppings.
- For added spice, consider adding jalapeños or chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 90mg