This Cream Cheese Chicken Chili is a warm hug in a bowl! Packed with tender chicken, zesty spices, and a rich cream cheese swirl, it’s comfort food at its best.
Trust me, once you try it, you’ll want to make it again and again. I love topping mine with cheese and crunchy tortilla chips—yum! Perfect for cozy nights in!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this chili, as they cook quickly. If you prefer, you can use shredded rotisserie chicken for convenience, or even turkey if you’re looking for a leaner option.
Bacon: Bacon adds a lovely smoky flavor. If you’d like to skip the meat, try using turkey bacon or omit it entirely for a lighter dish. You can also use olive oil to sauté the onions for a vegetarian-friendly version.
Cream Cheese: The cream cheese makes the chili rich and creamy. If you’re dairy-free, consider using a non-dairy cream cheese or a cashew cream for a similar texture.
Beans: White beans like cannellini are traditional, but you could substitute black beans or kidney beans instead. Adjust cooking times if using dried beans to ensure they’re tender.
Spices: Chili powder, cumin, and smoked paprika give this chili its flavor. If you want it spicier, add diced jalapeño or cayenne pepper, or use a spicier chili powder.
How Do I Get the Bacon Crispy Without Burning It?
Crispy bacon adds not only flavor but also texture to the chili. To get it just right, follow these steps:
- Cook bacon over medium heat in a large pot to allow the fat to render slowly.
- Keep an eye on it and stir occasionally for even cooking.
- Remove it when it’s golden brown and crispy, as it can burn quickly otherwise.
Letting the bacon drain on paper towels helps it stay crisp until serving!
What’s the Best Way to Ensure Cream Cheese Melts Smoothly?
For a smooth and creamy chili, it’s essential to let the cream cheese soften before adding it. Here’s how:
- Cut the cream cheese into small cubes to encourage even melting.
- Add it to the pot at the end of cooking over low heat to prevent curdling.
- Stir continuously until fully melted, and it should blend seamlessly into the chili.
This technique helps create that desired creamy texture without lumps.
How to Make Cream Cheese Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb (450g) boneless skinless chicken breasts, diced
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 4 oz (115g) cream cheese, softened and cut into cubes
- 2 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh chives or cilantro, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 30 minutes for cooking, making it a quick and delicious meal that’s perfect for busy weeknights. That’s just 45 minutes total to a warm and satisfying bowl of chili!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy, about 5-7 minutes. Once done, remove the crispy bacon pieces and set them aside on a paper towel. Leave the bacon fat in the pot; we’ll use it for flavor!
2. Sauté the Onion:
With the heat still on medium, add the diced onion to the pot and sauté in the bacon fat for about 3-4 minutes, or until it becomes translucent. This will bring out all that yummy flavor!
3. Add Garlic:
Stir in the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma. This is going to make your chili taste amazing!
4. Cook the Chicken:
Add the diced chicken to the pot. Season it with salt, black pepper, chili powder, cumin, and smoked paprika. Cook the chicken, stirring occasionally, until it’s lightly browned on all sides, about 5 minutes.
5. Pour in the Broth:
Now, pour in the chicken broth, scraping the bottom of the pot to get all those tasty browned bits. This will add even more flavor to your chili!
6. Add Beans and Corn:
Add the rinsed white beans and corn to the pot, giving everything a good stir to combine. This is where it starts to look like chili!
7. Simmer to Perfection:
Bring the chili to a simmer and let it cook for about 10-15 minutes, allowing all the flavors to meld together and the chicken to cook through.
8. Mix in the Cream Cheese:
Reduce the heat to low, then add in the cream cheese cubes. Stir continuously until the cream cheese melts fully and makes the chili nice and creamy. This is the secret to the rich texture!
9. Taste and Adjust:
Give your chili a taste and adjust the seasonings if needed—more salt, pepper, or spices to your liking!
10. Serve and Enjoy:
Serve the chili hot, garnished with the crispy bacon you set aside and a sprinkle of fresh chives or cilantro. Enjoy the cozy goodness!
Have a warm, hearty bowl of your Cream Cheese Chicken Chili ready to brighten your day!
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Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before dicing. Thaw the chicken safely in the fridge overnight or use the defrost setting on your microwave. Pat it dry before cooking for best results.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Vegetarian?
Absolutely! To make a vegetarian version, substitute the chicken with chickpeas or diced vegetables like bell peppers and zucchini, and use vegetable broth instead of chicken broth. You can omit the bacon or use a plant-based bacon alternative for flavor.
What Can I Serve with Cream Cheese Chicken Chili?
This chili is delicious on its own, but for a complete meal, consider serving it with cornbread, tortilla chips, or over rice. A fresh garden salad can also complement it well!
