Description
This Crack Chicken Chili is a creamy, comforting dish made with tender chicken, beans, and a rich blend of spices, tomato sauce, and cream cheese. It's a twist on traditional chili with added richness from the cream cheese and sharp cheddar, perfect for warming up any day and customizable with your favorite toppings.
Ingredients
Scale
Protein and Spices
- 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
Base and Creaminess
- 1 1/2 cup low-sodium chicken broth
- 28 ounces white, butter or pinto beans (2 cans, mixed together)
- 15 ounces tomato sauce or passata (1 can)
- 8 ounces full-fat cream cheese
Toppings
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- Freshly chopped cilantro, optional
Instructions
- Heat the oil: Heat the 1 tbsp olive oil in a heavy-bottom pot over medium-high heat.
- Cook the chicken: Add the diced chicken breasts in a single layer and cook undisturbed for 4 minutes until golden-brown crust forms.
- Add seasoning: Stir in onion powder, garlic powder, dried dill, crushed chili flakes (if using), kosher salt, and pepper, cooking for 1 minute to infuse the chicken with flavors.
- Add liquids and beans: Pour in chicken broth, add the mixed beans and tomato sauce, stir well, bring to boil, then reduce heat to simmer for 20 minutes until chicken is cooked and chili thickens.
- Incorporate cream cheese: Stir in the full-fat cream cheese until fully melted and incorporated, creating richness in the chili.
- Serve: Ladle chili into bowls and top with shredded cheddar cheese, sliced green onions, and optional cilantro for garnish.
Notes
- If using leftover or rotisserie chicken, add it in step 3 with seasonings and skip cooking raw chicken.
- For a smoky heat, add mashed chipotles in adobo sauce.
- Add veggies like cooked corn or diced bell peppers during simmering for extra nutrition.
- Customize with jalapenos, sour cream, hot sauce, or lime juice as desired.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for extra texture.
- The recipe doubles easily and freezes well for meal prep.
- Store leftovers in airtight containers in fridge up to 3 days or freezer up to 3 months; thaw before reheating.
- Reheat gently on stovetop with splash of water or microwave until hot.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
