Description
Make this cozy winter loaded chicken chili bake on a busy weeknight. It is creamy, cheesy, and packed with veggies and beans for a family-friendly dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 small jalapeño, seeded and finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 cups cooked shredded chicken breast or thigh
- 1 can white beans, drained and rinsed, 15 ounces
- 1 can black beans, drained and rinsed, 15 ounces
- 1 cup frozen corn kernels
- 1 can fire-roasted diced tomatoes with green chiles, 14.5 ounces, undrained
- 1 cup low-sodium chicken broth
- 4 ounces cream cheese, softened and cubed
- 1/2 cup plain Greek yogurt
- Juice of 1 lime
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup crushed tortilla chips
- 1 small red onion, finely diced (for topping)
- 1 cup grape tomatoes, halved (for topping)
- 1 ripe avocado, diced (for topping)
- 1/4 cup sliced green onions (for topping)
- 1/4 cup chopped fresh cilantro (for topping)
Instructions
- Preheat the oven to 400°F. Lightly grease a 9 by 13 inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and bell pepper. Cook, stirring often, until softened and lightly golden, about 5 to 7 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook until fragrant, about 1 minute.
- Add the shredded chicken, white beans, black beans, frozen corn, and the can of fire-roasted tomatoes with green chiles. Pour in the chicken broth and stir to combine.
- Bring the mixture to a gentle simmer. Cook for 5 to 7 minutes until slightly thickened and hot all the way through.
- Reduce the heat to low. Add the cream cheese and Greek yogurt. Stir until the cream cheese melts and the chili is creamy and smooth. Turn off the heat and stir in the lime juice.
- Taste and adjust the seasoning with more salt or pepper as needed. Spoon the creamy chicken chili into the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheddar and Monterey Jack evenly over the top. Scatter the crushed tortilla chips over the cheese.
- Bake for 12 to 15 minutes until the cheese is fully melted, the edges are bubbling, and the topping is lightly golden. The internal temperature of the chicken should be at least 165°F (74°C).
- Remove the baking dish from the oven. Let it rest for 5 to 10 minutes so the layers set slightly.
- Just before serving, top the bake with the diced red onion, grape tomatoes, avocado, green onions, and cilantro.
- Serve warm in bowls or on plates. Make sure each portion gets plenty of the creamy chili and fresh loaded toppings.
Notes
- Warm the cream cheese to room temperature so it melts quickly without lumps.
- Slightly mash some of the beans in the skillet before baking to create a thicker, creamier base.
- Let the bake rest after removing from the oven for easier scooping.
- Add fresh toppings right before serving to keep the avocado bright and the tortilla chips lightly crisp.
- Line the baking dish with oil spray to make cleanup simpler.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Reheat individual portions in the microwave, stirring between bursts. Reheat larger portions in a covered dish at 350°F until hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American