Description
Crack Chicken Chili is a creamy, flavorful chili featuring tender bite-sized chicken pieces simmered with white beans and tomato sauce, enriched with full-fat cream cheese for a rich texture and topped with sharp cheddar, green onions, and fresh cilantro. It's a comforting and hearty meal perfect for chilly days or anytime you crave a satisfying chili with a twist.
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 and Sear Chicken: Heat the 1 tbsp olive oil in a heavy-bottom pot over medium-high heat. Add the diced chicken breasts in a single layer and cook undisturbed for 3-4 minutes until they develop a golden-brown crust.
- Season the Chicken: Add onion powder, garlic powder, dried dill, crushed chili flakes (if using), and a generous pinch of kosher salt and pepper. Stir well and cook for 1 minute to infuse the chicken with the seasonings.
- Add Liquids and Beans, Simmer: Pour in the chicken broth, add the beans and tomato sauce, stirring well. Bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes until the chicken is fully cooked and the chili thickens.
- Add Cream Cheese: Stir in the full-fat cream cheese until fully dissolved, creating a rich and creamy chili base.
- Serve and Garnish: Serve the chili warm, topped with shredded sharp cheddar cheese, sliced green onions, and freshly chopped cilantro if desired.
Notes
- If using rotisserie or leftover shredded chicken, skip searing and start by seasoning the cooked chicken in step 2.
- Add mashed chipotles in adobo for a spicy, smoky flavor boost.
- Include cooked corn or diced bell peppers for extra veggies.
- Customize toppings with sliced jalapenos, sour cream, hot sauce, or lime juice.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for extra texture and flavor.
- Recipe can be doubled for larger groups or meal prep; freezes well up to 3 months.
- Store leftovers in airtight containers in fridge up to 3 days or freeze for longer storage.
- Reheat gently on stovetop with a splash of water or microwave until hot.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
