Cream Cheese Chicken Chili
A creamy, rich chili featuring tender chicken, beans, and a blend of spices, perfect for a comforting meal.
Equipment
- Slow Cooker
- Cutting Board
- Cooking utensils
Ingredients
- 3 lbs boneless, skinless chicken breast
- 1 piece yellow onion, diced
- 32 oz chicken broth
- 32 oz great northern beans (2 cans), drained and rinsed
- 16 oz pinto beans (1 can), drained and rinsed
- 12 oz chopped green chiles (3 cans)
- 1 piece lime, juiced
- 4 cloves garlic, pressed
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 oz cream cheese
- 1 cup sour cream
- as needed optional toppings fresh cilantro, shredded cheddar cheese, tortilla chips, diced avocado
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the diced onion, pressed garlic, and canned green chiles.
- Add the drained and rinsed great northern beans and pinto beans.
- Pour in the chicken broth and squeeze in the lime juice.
- Sprinkle in dried oregano, cumin, chili powder, salt, and black pepper. Stir to combine.
- Cook on low for 3.5 to 4 hours or on high for 2.5 to 3 hours.
- Once cooked, shred the chicken and return it to the slow cooker.
- Add the cream cheese on top and let it soften for 3 to 5 minutes before stirring in.
- Stir in the sour cream until smooth and creamy.
- Taste and adjust seasonings as needed before serving.
- Serve warm with optional toppings like shredded cheese, cilantro, avocado, or tortilla chips.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.