Description
Crack Chicken Chili is a creamy, flavorful, and comforting dish combining tender bite-sized chicken pieces with beans, tomato sauce, and cream cheese, seasoned with aromatic spices. Topped with sharp cheddar, green onions, and cilantro, it's perfect for an easy weeknight meal or meal prepping.
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)
- 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 tbsp olive oil in a heavy-bottom pot over medium-high heat until shimmering.
- Cook the chicken: Add 1 pound bite-sized chicken breasts in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.
- Add spices: Sprinkle 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried dill, 1 tsp crushed chili flakes (optional), kosher salt, and pepper. Stir and cook for another minute to infuse flavors.
- Add liquids and beans: Pour in 1 1/2 cup low-sodium chicken broth, add 28 ounces of mixed beans, and 15 ounces tomato sauce. Stir to combine well.
- Simmer: Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes until chicken is cooked through and chili thickens slightly.
- Add cream cheese: Stir in 8 ounces full-fat cream cheese until melted and fully incorporated for creamy richness.
- Serve and garnish: Serve warm topped with 1 cup shredded sharp cheddar, sliced green onions, and fresh cilantro if desired.
Notes
- Use shredded rotisserie or leftover chicken in place of fresh chicken; add directly with spices in step 3.
- Add mashed chipotles in adobo for a smoky, spicy kick.
- Include cooked corn or diced bell peppers for extra vegetables.
- Customize toppings with jalapenos, sour cream, hot sauce, or a squeeze of lime.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for crunch.
- Recipe doubles well for meal prep and freezes up to 3 months.
- Store cooled chili in an airtight container for up to 3 days in fridge or 3 months frozen.
- Reheat gently on stovetop with splash of water or microwave until hot throughout.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 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: 80 mg
