Crack Chicken Chili
This Crack Chicken Chili is packed with flavor and ready in 30 minutes! With juicy chunks of chicken breast and beans in a spiced tomato and cream cheese sauce. You won't be able to get enough of it.
Servings: 6 servings (around 8 cups)
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 (I mixed them together) 2 cans
- 15 ounces tomato sauce or passata one 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 1 tbsp olive oil in a heavy-bottom pot over medium-high heat. Add the 1 pound boneless, skinless chicken breasts (diced) in a single layer and cook undisturbed for 3-4 minutes, until they develop a bit of a golden-brown crust.
- Add the 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon crushed chili flakes (if using), and a generous pinch each of Kosher salt and pepper. Stir well to combine, cooking for 1 minute longer to infuse the chicken bites with the seasonings.
- Add the 1 1/2 cup low-sodium chicken broth, 28 ounces white, butter or pinto beans and 15 ounces tomato sauce or passata, stirring well. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until the chicken is fully cooked through and the chili starts to thicken.
- When ready, add the 8 ounces full-fat cream cheese and stir well until dissolved into the chili. It will bring so much richness to the dish!
- Serve the chili warm, sprinkled with 1 cup shredded sharp cheddar cheese, 2 green onions (sliced), and freshly chopped cilantro (if using).
Notes
Variations & Tips:
- If you have rotisserie chicken or leftover, shredded chicken, you can use that instead. Just skip straight to step 2 of the recipe and add the cooked chicken to the pot along with the seasonings.
- Add a few mashed chipotles in adobo from a can for a spicy, smoky flavor that's so delicious.
- For more veggies, add some cooked corn or diced bell peppers to the chili as it simmers.
- Chili is so customisable when it comes to toppings and lets everyone make their bowl their own. Try sliced jalapenos, a dollop of sour cream, hot sauce, or a squeeze of fresh lime.
- Serve the chili with some cilantro lime rice, some fluffy jalapeno cornbread, or even tortilla chips for crunch.
- You can easily double the recipe if serving a large crowd or for meal prepping (it freezes really well!).
Storage & Reheating:
- Storage: Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
- Reheating: Warm the chili in a pot on the stove over a medium-low heat (you may need to add a splash of water), stirring occasionally, until piping hot. Alternatively, microwave individual portions in a bowl until piping hot throughout.
Nutrition
Calories: 463kcal | Carbohydrates: 37g | Protein: 36g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 686mg | Potassium: 1344mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1077IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 5mg