Description
Crack Chicken Chili is a creamy, flavorful chili made with tender chicken, beans, and a rich blend of spices and cream cheese. Perfectly seasoned and topped with sharp cheddar, green onions, and cilantro, this hearty dish comes together quickly on the stovetop for a comforting meal.
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 (mixed together from 2 cans)
- 15 ounces tomato sauce or passata (one 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 and Cook Chicken: Heat 1 tbsp olive oil in a heavy-bottom pot over medium-high heat. Add the diced chicken breasts in a single layer and cook undisturbed for 4 minutes until golden-brown crust forms.
- Add Seasonings: Stir in 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried dill, 1 tsp crushed chili flakes (if using), and a generous pinch of kosher salt and pepper. Cook for 1 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 or passata. Stir to combine.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes until chicken is cooked through and chili thickens.
- Incorporate Cream Cheese: Add 8 ounces full-fat cream cheese to the chili and stir thoroughly until melted and fully incorporated for richness.
- Serve and Garnish: Serve the chili warm topped with 1 cup shredded sharp cheddar cheese, sliced green onions, and freshly chopped cilantro if desired.
Notes
- If using rotisserie or leftover shredded chicken, skip cooking chicken and add directly with seasonings.
- Add mashed chipotles in adobo for smoky heat.
- Include cooked corn or diced bell peppers while simmering for more vegetables.
- Customize toppings with sliced jalapenos, sour cream, hot sauce, or lime juice.
- Pair chili with cilantro lime rice, jalapeno cornbread, or tortilla chips for extra texture.
- Recipe doubles easily for larger crowds or meal prep; freezes well up to 3 months.
- Store leftovers in airtight containers in fridge for 3 days or freezer for 3 months; thaw overnight if frozen.
- Reheat gently on stove with splash of water or microwave until hot throughout.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
