Description
Crack Chicken Chili is a creamy, comforting dish made with tender chicken, beans, and a blend of savory spices enriched with cream cheese and sharp cheddar. This easy one-pot recipe is perfect for a hearty meal and can be customized with various toppings for extra flavor.
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, 2 cans)
- 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 1 tablespoon of olive oil in a heavy-bottom pot over medium-high heat until shimmering.
- Cook the chicken: Add 1 pound of diced, boneless skinless chicken breasts in a single layer. Let cook undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.
- Add seasonings: Sprinkle 1 teaspoon each of onion powder, garlic powder, dried dill, and 1 teaspoon crushed chili flakes if using. Add kosher salt and pepper to taste. Stir well and cook for 1 more minute to infuse flavors.
- Add liquids and beans: Pour in 1 1/2 cups low-sodium chicken broth, add 28 ounces of mixed white, butter, or pinto beans and 15 ounces tomato sauce or passata. Stir to combine and bring the mixture to a boil.
- Simmer the chili: Reduce the heat to a simmer and cook for 20 minutes until chicken is cooked through and chili thickens.
- Add cream cheese: Stir in 8 ounces of full-fat cream cheese until fully melted and incorporated, creating a rich creamy texture.
- Serve: Ladle the chili into bowls and top each serving with 1 cup shredded sharp cheddar cheese, 2 sliced green onions, and freshly chopped cilantro if desired.
Notes
- Use rotisserie or leftover shredded chicken to skip initial chicken cooking step.
- Add mashed chipotles in adobo for smoky heat.
- Include cooked corn or diced bell peppers for extra vegetables.
- Experiment with toppings like sliced jalapenos, sour cream, hot sauce, or lime juice for personalization.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for complementary sides.
- Double the recipe for larger groups or meal prep; freezes well up to 3 months.
- Store in airtight container in fridge for up to 3 days or freezer for 3 months; thaw overnight before reheating.
- Reheat on stove over medium-low heat with a splash of water or microwave portions until hot.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
