Description
Crack Chicken Chili is a creamy, flavorful one-pot dish combining tender chicken, beans, tomato sauce, and rich cream cheese, enhanced with spices and topped with cheddar cheese and fresh green onions. Perfect for a comforting meal with customizable toppings and easy meal prepping.
Ingredients
Scale
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, drained and rinsed (2 cans)
- 15 ounces tomato sauce or passata (1 can)
- 8 ounces full-fat cream cheese
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- Freshly chopped cilantro, optional
Instructions
- Heat the oil: Warm 1 tablespoon olive oil in a heavy-bottom pot over medium-high heat until shimmering.
- Cook chicken: Add 1 pound diced chicken breasts in a single layer and cook undisturbed for 3-4 minutes, allowing the chicken to develop a golden-brown crust.
- Add spices: Stir in 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon crushed chili flakes (if desired), and salt and pepper to taste, cooking for 1 more minute to infuse flavors.
- Add liquids and beans: Pour in 1 1/2 cups low-sodium chicken broth, add 28 ounces of drained white, butter, or pinto beans, and 15 ounces tomato sauce or passata. Stir well and bring to a boil.
- Simmer: Reduce heat to low and simmer for 20 minutes until chicken is fully cooked and chili begins to thicken.
- Incorporate cream cheese: Stir in 8 ounces full-fat cream cheese until fully dissolved, creating a rich, creamy texture.
- Serve: Ladle chili into bowls and top with 1 cup shredded sharp cheddar cheese, 2 sliced green onions, and freshly chopped cilantro if desired. Serve warm.
Notes
- You can substitute cooked or shredded rotisserie chicken by adding it with spices, skipping the initial chicken cooking step.
- For a smoky heat, add mashed chipotles in adobo sauce during simmering.
- Add extra vegetables like cooked corn or diced bell peppers for more color and nutrition.
- Customize toppings with jalapenos, sour cream, hot sauce, or fresh lime for extra flavor.
- Pair the chili with cilantro lime rice, jalapeno cornbread, or tortilla chips to complement the dish.
- Double the recipe easily for larger groups or meal prep; the chili freezes well for up to 3 months.
- Store leftovers in an airtight container in the fridge for 3 days or freezer for 3 months. Thaw frozen chili overnight in the fridge before reheating.
- Reheat gently on the stovetop with a splash of water or microwave individual servings until piping hot.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
