Description
Crack Chicken Chili is a creamy, flavorful, and hearty dish made with tender bite-sized chicken pieces simmered in a rich sauce of beans, tomato, and cream cheese, then topped with sharp cheddar cheese, green onions, and fresh cilantro. Perfect for a satisfying dinner or meal prep, this chili packs a savory punch with a blend of spices and optional chili flakes for a mild heat.
Ingredients
Scale
Protein & Dairy
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces full-fat cream cheese
- 1 cup shredded sharp cheddar cheese
Vegetables & Herbs
- 2 green onions, thinly sliced
- freshly chopped cilantro, optional
Pantry Items & Spices
- 1 tbsp olive oil
- 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 (approximately 2 cans, mixed if desired)
- 15 ounces tomato sauce or passata (one can)
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a heavy-bottom pot over medium-high heat. Add the diced chicken breasts in a single layer and cook undisturbed for 4 minutes until a golden-brown crust forms.
- Add seasonings: Sprinkle 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon crushed chili flakes (if using), and salt and pepper to taste over the chicken. Stir well and cook for an additional 1 minute to infuse the flavors.
- Add liquids and beans: Pour in 1 1/2 cups low-sodium chicken broth, add 28 ounces of beans and 15 ounces tomato sauce or passata. Stir to combine 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.
- Incorporate cream cheese: Add 8 ounces full-fat cream cheese to the chili and stir continuously until fully melted and incorporated, creating a rich and creamy texture.
- Serve and garnish: Serve the chili hot, topped with 1 cup shredded sharp cheddar cheese, sliced green onions, and fresh cilantro if desired.
Notes
- If using rotisserie or leftover shredded chicken, add it directly with the seasonings and skip the initial cooking step of raw chicken.
- Add mashed chipotles in adobo for a smoky, spicy twist.
- Enhance the chili with vegetables like cooked corn or diced bell peppers for added texture and nutrition.
- Customize toppings such as sliced jalapenos, sour cream, hot sauce, or a squeeze of lime for extra flavor.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for a complete meal.
- This chili freezes well; double the recipe for meal prep and freeze leftovers up to 3 months.
- Store cooled chili in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove with a splash of water or in the microwave until hot throughout, stirring occasionally.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
