Creamy Chicken Chili

Jul 31

Servings: 6 | Prep: 10 min | Cook Time: 40 min

INGREDIENTS

4 cups chicken shredded
2 cups chicken broth reduced sodium
2 cans petite diced tomatoes 14 oz, drained
2 cans tomato sauce 8 oz
1 green bell pepper chopped
½ yellow onion diced
2 garlic cloves minced
14 oz corn can or frozen, drained
1 can black beans 15 oz, drained & rinsed
1 jalapeño minced, seeds & insides removed
1 tsp. salt
2 tsp. oregano dried
2 tsp. chili powder reduce to 1 tsp. for less spice
1 tbsp. ground cumin
1 tbsp. olive oil
4 oz light cream cheese, cut into chunks

This Creamy Chicken Chili recipe is a delicious combination of shredded chicken, diced tomatoes, tomato sauce, green bell pepper, corn, black beans, and spices with cream cheese added at the very end to give it that creamy taste. The best part is, it cooks up in 40 minutes of less and is a family favorite in our house.

DIRECTIONS

Heat olive oil over medium heat in a large sauce pan.
Add garlic and onion. Saute for 3-5 minutes until onion is translucent and garlic is fragrent.
Add remaining ingredients (except for the cream cheese) chicken broth, diced tomatoes, pasta sauce, bell pepper, corn, black beans, jalapeno, salt, oregano, chili powder and cumin.
Cook on medium for 30-35 minutes. Striring ocassionally.
Add in chunks of cream cheese and stir until cream cheese as melted.
Taste, add more seasonings if desired.
Serve with your favorite sides and toppings. Enjoy!
Toppings and Sides
- Corn bread
- Tortilla chips/strips
- Rice
- Sliced jalapeños
- Shredded cheese
- Greek yogurt or sour cream
- Cilantro, chopped
- Lime wedges

Tip

You’re going to need 4 cups of shredded chicken for this recipe. I love to keep it simple and use rotisserie chicken but feel free to make your own chicken and shred it.