Chicken Chili
A quick, creamy chicken chili packed with flavor, beans, green chilies, and smooth cream cheese. Perfect for busy weeknights or cozy weekends.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- - Wooden spoon
- - Can opener
Ingredients
- - 1 tbsp olive oil
- - 1 medium yellow onion chopped
- - 2 boneless skinless chicken breasts, diced
- - 3 cloves garlic minced
- - 2 cups chicken broth
- - 2 14 oz cans white beans, drained
- - 2 4 oz cans mild green chilies
- - 2 tsp chili powder
- - 1 tsp ground cumin
- - ½ tsp dried oregano
- - 4 oz cream cheese softened
- - Salt and pepper to taste
- - Optional: lime avocado, cilantro, cheese, tortilla chips
Instructions
- Sauté onion in olive oil for 5–7 minutes.
- Add chicken, cook until no longer pink.
- Stir in garlic, cook 30 seconds.
- Add broth, beans, chilies, and seasonings. Bring to a boil.
- Simmer for 10 minutes.
- Stir in cream cheese until melted.
- Season and serve with toppings.
Notes
For more heat, use spicy green chilies or jalapeño. Cream can replace cream cheese in a pinch.