Satisfy your soul, one spoonful at a time, with this Sweet and Spicy Cream Cheese Chicken Chili. No doubt, one bite and you’ll fall in love!
We’re not skimping on the ingredients here. Tender chicken, cream cheese, sour cream, and the star of the show: Sweet Heat Jalapeños! They’re a must-have addition for subtle spice.
Are you obsessed with Jalapeños like I am? Make sure to check out my Loaded Mashed Potato Stuffed Jalapeño Poppers or these easy to snack on Buttermilk Fried Jalapeños. Need something to wash it all down? Sip on my Spicy Paloma Cocktail (made with Jalapeño Simple Syrup)!
INGREDIENTS YOU’LL NEED:
- Chicken Thighs
- Garlic Powder
- Yellow Onion
- Canola Oil
- Chicken Broth
- Cannellini Beans
- Chopped Green Chilies
- Sweet Heat Jalapeños
- Dried Oregano
- Ground Cumin
- Cream Cheese
- Sour Cream
- Salt + Pepper
OPTIONAL TOPPINGS:
- Tortilla Chips
- Shredded Cheese
- Sweet Heat Jalapeños
- Fresh Cilantro
- Lime Wedges
The blend of chopped green chilies, jalapeños and cream cheese are the perfect trifecta for creating the ultimate bowl of goodness. Seriously, my family slurps this down in a matter of minutes.
HOW TO MAKE CREAM CHEESE CHICKEN CHILI:
- Season the chicken with garlic powder. Sauté in a large Dutch oven with the chopped onion over medium heat in canola oil. Cook for 5 minutes on each side, or until chicken is no longer pink.
- Add the chicken broth, cannellini beans, chopped chilies, drained Sweet Heat Jalapeños, dried oregano and cumin. Stir and simmer, uncovered, for 30 minutes.
- Remove from heat and shred the chicken with two forks. Fold in the cream cheese and sour cream. Mix until the cream cheese has melted and incorporated into the chili.
- Serve immediately with your favorite toppings.
OTHER RECIPES YOU MIGHT ENJOY:
Deep Dish Detroit-Style Pepperoni Pizza
San Diego’s Famous Carne Asada California Burrito
Seriously The Best French Onion Soup
Avocado Chicken Salad Pinwheels
Salami and Cream Cheese Stuffed Wontons
- 1 lb. Chicken Thighs
- 1 tsp. Garlic Powder
- 1 Yellow Onion, chopped
- 1 tbsp. Canola Oil
- 3 cups Chicken Broth
- 2 cans Cannellini Beans
- 4 oz. Chopped Green Chilies
- ¼ cup Sweet Heat Jalapeños, drained
- 1 tsp. Dried Oregano
- 1 tsp. Ground Cumin
- 8 oz. Cream Cheese
- 1 cup Sour Cream
- Salt + Pepper, to taste
- Tortilla Chips
- Shredded Cheese
- Sweet Heat Jalapeños
- Fresh Cilantro
- Lime Wedges
- Season the chicken with garlic powder. Sauté in a large Dutch oven with the chopped onion over medium heat in canola oil. Cook for 5 minutes on each side, or until chicken is no longer pink.
- Add the chicken broth, cannellini beans, chopped chilies, drained Sweet Heat Jalapeños, dried oregano and cumin. Stir and simmer, uncovered, for 30 minutes.
- Remove from heat and shred the chicken with two forks. Fold in the cream cheese and sour cream. Mix until the cream cheese has melted and incorporated into the chili.
- Serve immediately with your favorite toppings.
NOTES ON THIS RECIPE:
- I prefer using chicken thighs for a bit of extra flavor. However, if you only have chicken breasts on hand… they’ll work just fine!
- Room temperature cream cheese is best, as it will melt easily into the chili. I add mine in chunks, while constantly stirring.
- Want to make this in the slow cooker? Simply add all ingredients, except cream cheese and sour cream, to the slow cooker and set the heat to low for 6 – 8 hours. Once cooked, use two forks to shred the chicken. Next you’ll fold in the cream cheese, sour cream, and stir to combine. Serve immediately!
This post is sponsored by Mt. Olive. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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