Description
A quick weeknight hug in a bowl! Rich cream cheese melts into savory broth, shredded chicken, and tender beans for ultimate comfort. Sautéed spices build depth fast.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups (32 oz) chicken broth
- 2 (15 oz) cans Great Northern Beans, rinsed and drained
- 8 oz cream cheese, cubed and softened
- 1 small yellow onion, diced
- 1 (4 oz) can diced green chiles, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
Instructions
- Step 1: Sauté the diced onion in a large pot or Dutch oven over medium heat with a tablespoon of oil until translucent (about 5-7 minutes). Stir in the chili powder and ground cumin, cooking for 1 minute until the spices are fragrant.
- Step 2: Pour in the chicken broth. Add the rinsed Great Northern beans, the shredded chicken, and the can of diced green chiles. Bring the mixture to a low boil, then immediately reduce the heat to a steady simmer.
- Step 3: Add the cubed cream cheese to the chili. Stir continuously until the cream cheese is completely melted and thoroughly incorporated, creating a smooth, creamy base for the chili.
- Step 4: Allow the chili to simmer gently for 10-15 minutes, stirring occasionally, to let the flavors meld and the chili to thicken slightly.
- Step 5: Taste the chili and adjust seasonings (salt and pepper) as desired. Serve hot, topped with shredded cheddar or Monterey jack cheese, and cilantro or sour cream if desired.
Notes
- Keep leftovers refrigerated in an airtight container for up to 4 days, or freeze the cooled chili, noting the texture may need vigorous stirring upon thawing and reheating.
- When reheating, use low heat on the stovetop or microwave in short bursts, stirring frequently, to prevent the rich cream cheese base from separating or scorching.
- Serving with a squeeze of fresh lime juice and some crushed tortilla chips adds a necessary acidic brightness and a wonderful crunchy contrast to the creamy texture.
- For an extra-thick result, scoop out about one cup of the Great Northern Beans and blend them until smooth before adding them back into the chili along with the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 380g)
- Calories: 415
- Sodium: 620mg
- Fat: 18.5g
- Saturated Fat: 9.5g
- Trans Fat: 0g
- Protein: 3g