Description
Crack Chicken Chili is a creamy, hearty chicken chili made with tender chicken breasts, white beans, tomato sauce, and rich cream cheese, seasoned with onion, garlic, dill, and optional chili flakes. This comforting dish is perfect for a flavorful weeknight dinner and can be customized with various toppings.
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 (1 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 1 tablespoon of olive oil in a heavy-bottom pot over medium-high heat.
- Cook chicken: Add the 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces in a single layer and cook undisturbed for 3-4 minutes until golden-brown crust forms.
- Add seasonings: Stir in 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon crushed chili flakes (if using), and a generous pinch of kosher salt and pepper. Cook for an additional 1 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 well to combine.
- Simmer chili: Bring mixture to a boil, then reduce heat to a simmer. 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 to give the chili a rich, creamy texture.
- Serve and garnish: Serve the chili warm topped with 1 cup shredded sharp cheddar cheese, 2 sliced green onions, and freshly chopped cilantro if desired.
Notes
- Use shredded rotisserie or leftover chicken for a quicker version, adding it with seasonings in step 2.
- Add mashed chipotles in adobo for a smoky, spicy kick.
- Incorporate cooked corn or diced bell peppers for extra veggies.
- Customize toppings with sliced jalapenos, sour cream, hot sauce, or fresh lime juice.
- Serve alongside cilantro lime rice, jalapeno cornbread, or tortilla chips for added texture.
- This recipe doubles well for meal prep and freezes for up to 3 months.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of water or in the microwave until hot.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
