Description
Crack Chicken Chili is a creamy, flavorful chili featuring tender chicken, beans, and a rich blend of spices, cream cheese, and cheddar. This comforting one-pot dish is perfect for a hearty dinner and is easy to customize with your favorite toppings and sides.
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 together)
- 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: Heat the 1 tbsp olive oil in a heavy-bottom pot over medium-high heat until hot.
- Cook Chicken: Add the diced chicken breasts in a single layer to the pot and cook undisturbed for 3-4 minutes until lightly golden brown on one side.
- Season Chicken: Add onion powder, garlic powder, dried dill, crushed chili flakes (if using), and kosher salt and pepper. Stir well and cook for 1 more minute to infuse the chicken with the spices.
- Add Liquids and Beans: Pour in the chicken broth, add the beans and tomato sauce. Stir everything together and bring the mixture to a boil.
- Simmer the Chili: Reduce heat to a simmer and cook uncovered for 20 minutes until the chicken is fully cooked and the chili has thickened slightly.
- Add Cream Cheese: Stir in the cream cheese until fully melted and combined, creating a rich and creamy texture.
- Serve: Ladle the chili into bowls and top each with shredded cheddar cheese, sliced green onions, and chopped cilantro if desired. Serve warm.
Notes
- If using rotisserie or leftover cooked chicken, skip the initial chicken cooking step and add it with the seasonings at step 3.
- Add mashed chipotles in adobo sauce for a spicy, smoky twist.
- Include cooked corn or diced bell peppers to add more vegetables while simmering.
- Customize toppings with sliced jalapenos, sour cream, hot sauce, or a squeeze of fresh lime juice.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for extra flavor and texture.
- Double the recipe for larger groups or meal prep; it freezes well up to 3 months.
- Store cooled chili airtight in the fridge for up to 3 days or freeze.
- Reheat on the stove over medium-low heat with a splash of water or microwave individual portions until hot.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
