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…
Dinners | Soups
A cozy recipe that will earn you a ring on your finger. Don't believe me? Try it for yourself! But seriously, this recipe has earned many Broccolini's a ring and has even won it's fair share of chili cook offs! I think it deserves a gold medal, but you'll have to let me know once you try it. Enjoy!
Marry Me Creamy Chicken Chili
SERVES: 6 servings
TIME: 40 minutes
- 2 boneless, skinless, chicken breasts (6 to 8 ounces each)
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons extra-virgin olive oil
- 1 white onion, diced
- 4 garlic cloves, finely chopped
- 1 cup corn kernels, frozen or drained canned
- 2 (10-ounce) cans diced fire-roasted tomatoes with green chilies, undrained
- 2 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4 1/2-ounce) can green chiles
- 2 teaspoons chili powder, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 6 ounces cream cheese, cut into pieces, at room temperature (see Note)
- 2 cups roughly chopped curly kale leaves, midribs removed (from about 1 bunch)
- 4 green onions, thinly sliced
- 3 avocados, diced
- 2 cups whole-milk Greek yogurt or sour cream
- 2 cups shredded cheddar or Mexican blend cheese
- Tortilla chips
- Season the chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side. Set the chicken on a plate.
- Add the remaining 1 tablespoon oil to the Dutch oven along with the onion and garlic and cook over medium heat, stirring occasionally, until the onions are slightly softened, 3 to 4 minutes. Stir in the corn and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the tomatoes, chicken broth, chicken, beans, green chiles, chile powder, cumin, oregano, paprika, remaining 1 teaspoon salt, and a few twists of pepper and stir to combine.
- Add the cream cheese pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Shred or slice the chicken, add back to the pot, and continue to simmer for 10 minutes. Stir in the kale, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili.
- Serve in a big pot with bowls and all the toppings.
The cream cheese must be at room temperature so that it doesn’t curdle when you add it to the soup. I almost always forget to take it out in time so my trick is to place it in a sealable bag and submerge it in warm water until it softens up.