Creamy Crack Chicken Chili Recipe

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• Kosher salt and pepper, to taste
• 1 teaspoon crushed chili flakes, optional
• 1 1/2 cup low-sodium chicken broth
• 28 ounces white, butter or pinto beans (mix of two cans)
• 15 ounces tomato sauce or passata (one can)
• 8 ounces full-fat cream cheese
• 1 cup shredded sharp cheddar cheese
• 2 green onions, thinly sliced
• Freshly chopped cilantro, optional

Instructions

1. Heat 1 tbsp olive oil in a heavy-bottom pot over medium-high heat until shimmering.
2. Add 1 pound diced chicken breasts in a single layer and cook undisturbed for 4 minutes until golden brown on one side.
3. Stir in 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon crushed chili flakes (optional), and a generous pinch of kosher salt and pepper. Cook for 1 more minute to infuse flavors.
4. Pour in 1 1/2 cup low-sodium chicken broth, add 28 ounces of beans, and 15 ounces of tomato sauce or passata. Stir well and bring to a boil.
5. Reduce heat to a simmer and cook for 20 minutes until chicken is fully cooked and chili thickens.
6. Stir in 8 ounces of full-fat cream cheese until fully melted and incorporated, enriching the chili.
7. Serve warm topped with 1 cup shredded sharp cheddar cheese, thinly sliced 2 green onions, and freshly chopped cilantro if desired.

Notes

• If using leftover or rotisserie chicken, skip cooking chicken and proceed directly to step 3 with shredded chicken.
• Add mashed chipotles in adobo sauce for a smoky and spicy twist.
• Include cooked corn or diced bell peppers during simmer for extra veggies.
• Customize toppings like sliced jalapenos, sour cream, hot sauce, or lime juice to taste.
• Pair chili with cilantro lime rice, jalapeno cornbread, or crunchy tortilla chips.
• This recipe doubles well for meal prep and freezes for up to 3 months.
• Store chili in an airtight container in the fridge for up to 3 days or freeze for longer storage.
• Reheat gently on stovetop with splash of water or microwave until hot.