Description
This Creamy Green Chicken Chili is a rich, hearty, and incredibly satisfying dish that combines tender chicken, aromatic spices, and creamy elements. Perfect for weeknight dinners or cozy gatherings, it fills the kitchen with an inviting aroma and promises a meal that’s both nourishing and utterly delicious.
Ingredients
2 tablespoons Olive Oil
1 large Yellow Onion, diced
3 cloves Garlic, minced
2 pounds Boneless, Skinless Chicken Breast, cut into 1-inch pieces
1 teaspoon Ground Cumi
1/2 teaspoon Dried Oregano
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 (4-ounce) cans Diced Mild Green Chilies, undrained
1 (15-ounce) can Cannellini Beans, rinsed and drained
4 cups Chicken Broth, low sodium
8 ounces Cream Cheese, softened and cubed
1 cup Heavy Cream
1 tablespoon Cornstarch (optional, for extra thickening)
2 tablespoons Cold Water (if using cornstarch)
1/2 cup Fresh Cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
- Add the cubed chicken breast to the pot. Season with cumin, oregano, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through, about 5-7 minutes
- Stir in the diced green chilies (undrained) and the rinsed and drained cannellini beans. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes
- While the chili simmers, ensure your cream cheese is softened. In a small bowl, whisk together the cornstarch and cold water until smooth, if you plan to use it for extra thickening
- Uncover the pot. Add the softened, cubed cream cheese and heavy cream to the chili. Stir gently until the cream cheese fully melts and incorporates, creating a smooth, creamy base
- If you desire a thicker chili, slowly pour in the cornstarch slurry while stirring continuously. Continue to simmer for another 2-3 minutes, or until the chili reaches your desired consistency
- Remove from heat. Garnish individual servings generously with fresh chopped cilantro and serve with lime wedges
Notes
To achieve the best flavor, take your time sautéing the onion and garlic. Use good quality chicken broth for enhanced depth.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 120 mg