Description
Crack Chicken Chili is a creamy, comforting dish featuring tender chicken, beans, and a blend of spices simmered in a rich tomato and broth base, finished with cream cheese and sharp cheddar for indulgent flavor. Perfect for a hearty meal that's easy to prepare and customizable with various toppings and sides.
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, mixed (2 cans)
- 15 ounces tomato sauce or passata (1 can)
Dairy
- 8 ounces full-fat cream cheese
- 1 cup shredded sharp cheddar cheese
Garnishes
- 2 green onions, thinly sliced
- Freshly chopped cilantro, optional
Instructions
- Heat oil and brown chicken: Heat the 1 tbsp olive oil in a heavy-bottom pot over medium-high heat. Add the 1 pound diced chicken breasts in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
- Add seasonings: Sprinkle in 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon crushed chili flakes if using, and kosher salt and pepper to taste. Stir to combine and cook for 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 and bring to a boil, then reduce heat to a simmer.
- Simmer chili: Let the chili simmer uncovered for 20 minutes until the chicken is cooked through and the chili thickens slightly, stirring occasionally.
- Add cream cheese: Stir in 8 ounces of full-fat cream cheese until fully melted and incorporated for a creamy texture.
- Serve with toppings: Ladle chili into bowls and top with 1 cup shredded sharp cheddar cheese, 2 sliced green onions, and freshly chopped cilantro if desired.
Notes
- If using rotisserie or leftover shredded chicken, add it at step 2 and skip initial browning.
- Add mashed chipotles in adobo sauce for a smoky, spicy twist.
- Include cooked corn or diced bell peppers during simmering for extra veggies.
- Customize toppings with sliced jalapenos, sour cream, hot sauce, or lime wedges.
- Serve with cilantro lime rice, jalapeno cornbread, or tortilla chips for added texture.
- Recipe doubles easily for larger servings or meal prep; freezes well up to 3 months.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for longer storage.
- Reheat gently on stovetop with splash of water or in microwave until piping hot.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
