Noah Baker
Course: Appetizer Cuisine: American Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Calories: 200 kcal
Let’s get started!
– 1 tablespoon olive oil – 1 pound boneless skinless chicken breasts or thighs, diced – 1 medium onion diced – 1 bell pepper any color, diced – 2 cloves garlic minced – 1 14.5-ounce can diced tomatoes, undrained – 1 15-ounce can black beans, drained and rinsed
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. 2. In the same pot, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Return the cooked chicken to the pot. Add diced tomatoes, black beans, corn kernels, diced green chilies, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine. 4. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally, until the flavors are well combined and the chili has thickened slightly.
5. Once the chili has simmered, add the softened and cubed cream cheese to the pot. Stir until the cream cheese is fully melted and incorporated into the chili, creating a creamy texture. 6. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
7. Serve the Chicken Cream Cheese Chili hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, cilantro, or sour cream. 8. Enjoy your delicious and creamy Chicken Cream Cheese Chili with crusty bread, tortilla chips, or over rice for a satisfying meal!