Description
Crack Chicken Chili is a creamy, flavorful chili featuring tender chicken breast cooked with spices, beans, and tomato sauce, enriched with cream cheese and topped with sharp cheddar and fresh green onions. This comforting dish is easy to prepare on the stovetop and perfect for sharing or 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 (2 cans, mixed)
- 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: Heat 1 tbsp olive oil in a heavy-bottom pot over medium-high heat.
- Cook the chicken: Add 1 pound diced boneless, skinless chicken breasts in a single layer and cook undisturbed for 3-4 minutes until golden-brown crust forms.
- Add seasonings: Stir in 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon crushed chili flakes (if using), and salt and pepper to taste; cook for 1 more minute to infuse flavors.
- Add liquids and beans: Pour in 1 1/2 cup low-sodium chicken broth, add 28 ounces mixed beans, and 15 ounces tomato sauce; stir well and bring to a boil.
- Simmer the chili: Reduce heat and simmer for 20 minutes, allowing the chicken to cook through and the chili to thicken.
- Incorporate cream cheese: Stir in 8 ounces full-fat cream cheese until fully melted and combined for richness.
- Serve and garnish: Serve warm topped with 1 cup shredded sharp cheddar cheese, sliced green onions, and optional freshly chopped cilantro.
Notes
- If using rotisserie or leftover shredded chicken, skip initial cooking of raw chicken and add it directly with seasonings.
- Add mashed chipotles in adobo for a smoky, spicy flavor.
- Include cooked corn or diced bell peppers while simmering for extra vegetables.
- Customize toppings with sliced jalapenos, sour cream, hot sauce, or fresh lime juice.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for added texture.
- Recipe doubles well for large groups or meal prep; freezes well for up to 3 months.
- Store leftover chili in airtight container up to 3 days refrigerated or 3 months frozen; thaw overnight before reheating.
- Reheat gently on stovetop adding small splash of water if needed, or microwave individual portions until hot.
