Cream Cheese Chicken Chili: A Deliciously Creamy Recipe for Cozy Nights

Cream Cheese Chicken Chili is a delightful twist on the classic chili that brings warmth and comfort to any table. As the weather cools down, I find myself craving this creamy, savory dish that not only satisfies my hunger but also warms my soul. The combination of tender chicken, zesty spices, and rich cream cheese creates a unique flavor profile that is both hearty and indulgent. This recipe has roots in the heart of American cuisine, where chili has long been a beloved staple, often enjoyed during gatherings and family dinners.

What I love most about Cream Cheese Chicken Chili is its versatility; it’s perfect for a cozy weeknight dinner or a festive gathering with friends. The creamy texture, combined with the tender chunks of chicken and a medley of spices, makes every bite a comforting experience. Plus, it’s incredibly convenient to prepare, allowing me to whip up a delicious meal in no time. Whether served with crusty bread or over a bed of rice, this dish is sure to become a favorite in your household, just as it has in mine!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (8 oz) tomato sauce
• 1 package (8 oz) cream cheese, softened
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon olive oil
• Fresh cilantro, for garnish (optional)
• Shredded cheese, for serving (optional)
• Avocado slices, for serving (optional)

Preparing the Chicken

1. Start by cutting the chicken breasts into bite-sized pieces. This will help them cook evenly and make it easier to eat later on. I like to use kitchen shears for this, but a sharp knife works just as well. 2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. 3. Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The aroma of the garlic will fill your kitchen, and it’s one of my favorite parts of cooking! 4. Now, add the chicken pieces to the pot. Season them with salt, pepper, chili powder, cumin, and paprika. Stir everything together and cook for about 5-7 minutes, or until the chicken is no longer pink on the outside. It doesn’t need to be fully cooked at this stage since it will continue cooking later.

Adding the Vegetables and Liquids

5. Once the chicken is browned, it’s time to add the canned ingredients. Pour in the black beans, corn, diced tomatoes with green chilies, and tomato sauce. Stir well to combine all the ingredients. 6. Next, add the chicken broth to the pot. This will help create a deliciously rich and flavorful chili base. Stir everything together, making sure to scrape the bottom of the pot to release any browned bits. 7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes. This allows all the flavors to meld together beautifully.

Incorporating the Cream Cheese

8. After the chili has simmered, it’s time to add the cream cheese. Cut the softened cream cheese into cubes and add it to the pot. Stir gently to incorporate it into the chili. The cream cheese will melt and create a creamy texture that makes this dish so comforting. 9. Continue to simmer the chili for an additional 10-15 minutes, stirring occasionally. If the chili seems too thick, you can add a little more chicken broth or water to reach your desired consistency.

Final Seasoning and Serving

10. Taste the chili and adjust the seasoning if necessary. You might want to add a bit more salt, pepper, or chili powder depending on your preference. I always recommend tasting as you go to ensure it’s just right! 11. Once you’re satisfied with the flavor, remove the pot from the heat. If you like a little extra kick, you can stir in some chopped jalapeños or a dash of hot sauce at this point. 12. To serve, ladle the chili into bowls. I love to top mine with shredded cheese, fresh cilantro, and slices of avocado for added creaminess and flavor. You can also serve it with tortilla chips or cornbread on the side for a complete meal.

Storing and Reheating

13. If you have leftovers (which is rare because it’s so delicious!), let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. 14. To reheat, simply warm it up on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions in a microwave-safe bowl, covered with a paper towel to prevent splatters. 15. This chili also

Conclusion:

In summary, this Cream Cheese Chicken Chili is an absolute must-try for anyone looking to warm up their dinner table with a comforting and delicious dish. The creamy texture combined with the zesty flavors creates a delightful balance that will have your taste buds dancing. Plus, it’s incredibly easy to make, making it perfect for busy weeknights or cozy gatherings with friends and family. For serving suggestions, I love to top my chili with a sprinkle of fresh cilantro, a dollop of sour cream, and a handful of crispy tortilla chips for that extra crunch. You can also serve it alongside some warm cornbread or over a bed of rice for a heartier meal. If you’re feeling adventurous, consider adding some black beans or corn for added texture and flavor, or even swapping out the chicken for turkey or a plant-based protein for a different twist. I encourage you to give this Cream Cheese Chicken Chili a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Whether you’re enjoying it on a chilly evening or serving it at a gathering, this recipe is sure to become a favorite in your household. Happy cooking! Print