Description
This creamy chicken chili is a comforting and flavorful dish, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 block (8 oz) cream cheese, softened and cubed
- 1 can (10 oz) diced tomatoes with green chiles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup corn (frozen or canned, drained)
- 1 can (4 oz) green chilies or 1 jalapeño, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream, for topping
- Sliced jalapeños, for garnish
- Tortilla chips, for serving
Instructions
- Heat oil in a large pot over medium heat and sauté chopped onion until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Stir in diced tomatoes with green chiles, white beans, corn, green chilies or jalapeños, chili powder, cumin, oregano, salt, and pepper. Mix well.
- Add chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- Stir in cooked chicken and cream cheese. Stir frequently until cream cheese is fully melted and the soup is creamy.
- Taste and adjust seasoning with more salt, pepper, or spice as needed.
- Serve hot with sour cream, sliced jalapeños, cilantro, and tortilla chips on top.
Notes
- For extra heat, include more jalapeños or a sprinkle of cayenne pepper.
- This chili can be made in a slow cooker for an even easier approach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 55mg