Description
This creamy chicken chili is a flavorful and comforting dish featuring tender chicken, black beans, corn, and a rich blend of spices. Enhanced with cream cheese for a luscious texture, it’s perfect for cozy dinners or gatherings, sure to please everyone at the table.
Ingredients
Scale
- 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)
Instructions
- Cut the chicken breasts into bite-sized pieces. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes.
- Add the chicken pieces to the pot, seasoning with salt, pepper, chili powder, cumin, and paprika. Stir and cook for 5-7 minutes until the chicken is no longer pink on the outside.
- Pour in the black beans, corn, diced tomatoes with green chilies, and tomato sauce. Stir well. Add chicken broth, scraping the bottom of the pot to release browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
- Cut the softened cream cheese into cubes and add to the pot. Stir gently to incorporate. Continue to simmer for an additional 10-15 minutes, stirring occasionally. Add more chicken broth or water if the chili is too thick.
- Taste and adjust seasoning as needed. Remove from heat. Serve in bowls topped with shredded cheese, fresh cilantro, and avocado slices. Enjoy with tortilla chips or cornbread on the side.
Notes
- For added heat, consider stirring in chopped jalapeños or a dash of hot sauce before serving.
- This chili can be stored in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes