A classic Brocc recipe 👌🏼 I’ve been making this Creamy Chicken Chili since way back in my college days and it still hits every single time. I’ve used this recipe SO many times to make guys fall in love with me and can confirm that has worked every time as well. Use it carefully…
Creamy Chicken Chili
Servings 6 servings
Ingredients
- 2 tbsp olive oil
- 2 organic chicken breasts
- 1 15 oz can black beans drained
- 2 10 oz cans diced fire roasted tomatoes with green chilies
- 1 4 oz can green chilies
- 1 cup frozen corn or 1 can- drained
- 1 white onion diced
- 4 cloves garlic minced
- 2 cups chicken broth you can use more or less depending on how thick you like it
- 4 oz cream cheese
- 1-2 cups kale de-stemmed
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp cumin
- Kosher salt & pepper to taste
Toppings:
- Green onion
- Avocado
- Greek yogurt or Sour Cream
- Tortilla chips
- Shredded cheese
Instructions
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To prevent the cream cheese from curdling, place it in a plastic bag and submerge in warm water until it becomes soft. Make sure the water isn’t too hot!
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Heat a Dutch oven or large pot over medium heat. Season chicken breasts with salt & pepper.
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Add a drizzle of olive oil then add your chicken. Cook for 5ish minutes each side or until cooked through (don’t stress too much about it being fully cooked- it will cook more in the chili later).
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Remove the chicken and set aside to shred.
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In the same pot, add more olive oil then the onions and garlic. Saute for 3-4 minutes then add in the corn and sauté until it’s no longer frozen (about 2 minutes).
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Add the shredded chicken, beans, tomatoes, green chiles, cream cheese, chicken broth and seasonings. Bring the heat to high and let the mixture come to a boil.
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Reduce heat to low, cover and let it simmer for about 20-30 minutes.
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Stir in the kale and serve with your favorite toppings!
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