Description
Recreate cozy restaurant-style creamy chicken chili at home. This easy weeknight recipe is rich, hearty, and packed with tender chicken and white beans.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium poblano pepper, seeded and finely diced
- 1 small jalapeño, seeded and finely minced
- 3 cloves garlic, minced
- 1 1/2 teaspoons fine sea salt, divided
- 1/2 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, more to taste
- 1 1/2 pounds boneless skinless chicken breast or thigh, cut into bite-size pieces
- 3 cups low-sodium chicken broth
- 2 cans cannellini beans, drained and rinsed, 15 ounces each
- 1 can mild diced green chiles with juices, 4 ounces
- 1 cup frozen corn kernels
- 4 ounces cream cheese, softened and cut into small cubes
- 3/4 cup sour cream or plain Greek yogurt
- 1/2 cup heavy cream or half-and-half
- Juice of 1 lime
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions
- Lime wedges
- Crushed tortilla chips or warm tortilla strips
Instructions
- Warm the olive oil in a large heavy pot over medium heat. Add the onion, poblano, jalapeño, and 1/2 teaspoon of the salt. Cook, stirring often, until softened and lightly golden, 6 to 8 minutes.
- Stir in the garlic, cumin, chili powder, oregano, smoked paprika, cayenne, remaining 1 teaspoon salt, and black pepper. Cook until very fragrant, about 1 minute.
- Add the chicken pieces to the pot, stirring to coat them in the spices. Cook until they turn opaque on the outside but are not fully cooked through, 3 to 4 minutes.
- Pour in the chicken broth, add the cannellini beans, green chiles with their juices, and corn. Stir well and bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to a steady simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the chicken is cooked through, the flavors have melded, and the broth has slightly thickened.
- Use a spoon or ladle to mash a small handful of beans against the side of the pot to help thicken the chili further. Check that the chicken has reached an internal temperature of 165°F 74°C.
- Turn the heat to low. Stir in the cream cheese cubes a few at a time, stirring constantly until each addition melts completely and the broth looks smooth and velvety.
- Add the sour cream and heavy cream, stirring gently until fully incorporated and the chili is creamy and just beginning to steam. Stir in the lime juice and taste, adding more salt or cayenne if desired.
- Turn off the heat and let the chili sit for 5 minutes so it can thicken slightly to a restaurant-style, spoon-coating consistency.
- Ladle the creamy chicken chili into warm bowls. Top with Monterey Jack, cheddar, avocado, cilantro, green onions, and crushed tortilla chips. Serve with extra lime wedges.
Notes
- Use cooked shredded chicken or rotisserie-style chicken instead of raw chicken; add it after the simmer time and warm it in the broth before adding the dairy.
- Swap cannellini beans for great northern beans or navy beans if that is what you have stocked.
- Replace heavy cream with half-and-half for a slightly lighter bowl that is still rich and silky.
- For extra winter comfort, add 1 diced small sweet potato with the broth and simmer until tender before adding the dairy.
- Make it milder by omitting the jalapeño and cayenne and using only mild green chiles.
- To make it spicier, add an extra jalapeño or a pinch of crushed red pepper flakes with the spices.
- Cut the chicken into even bite-size pieces so they cook at the same rate and stay tender.
- Soften the cream cheese to room temperature so it melts smoothly into the chili without curdling.
- Keep the heat on low when adding dairy and avoid boiling after that step to maintain a silky texture.
- Slightly mash some beans in the pot near the end of simmering to create that thick, restaurant-style body.
- Warm the bowls before serving to help the chili stay hot and cozy at the table.
- Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, place cooled chili in a freezer-safe container, leaving some space at the top, and freeze for up to 2 months.
- Reheat gently in a pot over low to medium-low heat, adding a splash of broth if needed and stirring often until hot and creamy again.
- For single servings, reheat in the microwave in short bursts, stirring between each, and finish with fresh toppings to restore restaurant-style flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American