Creamy Chicken Chili
Ingredients:
- 2 pounds chicken breast, boneless and skinless
- 2 cans (10 ounces each) Rotel diced tomatoes and green chilies, undrained
- 2 cans (15.25 ounces each) corn kernels, undrained
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 large onion, diced
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 packets ranch seasoning
- 16 ounces cream cheese, softened (2 bricks)
Instructions:
- Prepare Ingredients: Dice the onion. Rinse and drain the pinto beans and black beans.
- Cook Chicken: Place the chicken breasts at the bottom of a slow cooker/crockpot.
- Add Ingredients: Pour in the undrained Rotel tomatoes, undrained corn, drained and rinsed pinto beans, drained and rinsed black beans, diced onion, and chicken broth over the chicken.
- Season: Sprinkle chili powder, cumin, salt, pepper, and ranch seasoning evenly over the ingredients in the slow cooker.
- Cook: Cover and cook on high for 4 hours or on low for 8 hours, until the chicken is cooked through and tender.
- Cream Cheese Addition: About 30 minutes before the end of cooking time, add the softened cream cheese to the slow cooker. Stir until the cream cheese is fully incorporated into the chili.
- Shred Chicken: Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. Stir well to combine.
- Serve: Ladle the creamy chicken chili into bowls. Garnish with your favorite toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro if desired.
- Enjoy: Serve hot and enjoy your delicious and creamy chicken chili!
Note: You can customize this recipe by adjusting the spiciness level with more or less chili powder and Rotel tomatoes. Additionally, feel free to add other toppings or garnishes according to your preference.
Here are some tips to make your Creamy Chicken Chili even more delicious:
- Sauté the Onion: For added flavor, sauté the diced onion in a skillet with a bit of olive oil until translucent before adding it to the slow cooker. This will enhance the sweetness and aroma of the onion.
- Use Homemade Chicken Broth: If you have the time, consider making your own chicken broth instead of using store-bought. It will add an extra depth of flavor to your chili.
- Add Fresh Ingredients: While canned ingredients are convenient, consider adding some fresh ingredients as well. You can add diced bell peppers, jalapeños, or even fresh tomatoes for added freshness and texture.
- Adjust Seasonings to Taste: Taste the chili before serving and adjust the seasonings according to your preference. You might want to add more chili powder for extra heat or more salt and pepper for seasoning.
- Experiment with Different Beans: While the recipe calls for pinto beans and black beans, feel free to experiment with different varieties such as kidney beans, navy beans, or cannellini beans. Mix and match to create your own unique flavor profile.
- Add a Splash of Lime Juice: For a burst of freshness and acidity, squeeze some fresh lime juice over the chili just before serving. It will brighten up the flavors and balance the richness of the cream cheese.
- Garnish Creatively: Get creative with your garnishes! Along with the suggested toppings like shredded cheese, sour cream, avocado, and cilantro, consider adding crushed tortilla chips for crunch or a dollop of salsa for extra flavor.
- Make it Spicy: If you like your chili extra spicy, you can add diced jalapeños or a dash of hot sauce to the slow cooker along with the other ingredients.
- Serve with Cornbread: Creamy chicken chili pairs wonderfully with warm cornbread. Consider serving it alongside some homemade cornbread or cornbread muffins for a complete and comforting meal.
- Store and Reheat Properly: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of chicken broth or water to loosen up the chili as it may thicken upon refrigeration.
FAQ about Creamy Chicken Chili
Q: Can I use chicken thighs instead of chicken breast? A: Yes, you can absolutely use chicken thighs if you prefer. Just make sure to remove any bones and skin before adding them to the slow cooker.
Q: Can I make this recipe on the stovetop instead of using a slow cooker? A: Yes, you can adapt this recipe for stovetop cooking. Simply follow the same steps but use a large pot or Dutch oven. Cook the chicken and other ingredients over medium heat until the chicken is cooked through and tender, then proceed with adding the cream cheese and shredding the chicken.
Q: Is it necessary to use both chili powder and ranch seasoning? A: While both chili powder and ranch seasoning add flavor to the chili, you can adjust the seasoning according to your preference. If you prefer a milder flavor, you can reduce the amount of chili powder or omit the ranch seasoning altogether.
Q: Can I make this recipe ahead of time and freeze it? A: Yes, this creamy chicken chili can be made ahead of time and frozen for later. Allow the chili to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.
Q: Are there any dairy-free alternatives to cream cheese that I can use? A: Yes, if you’re looking for a dairy-free option, you can use a dairy-free cream cheese alternative made from ingredients like cashews or tofu. Just make sure to choose one that has a similar consistency to regular cream cheese for the best results.
Q: What are some additional toppings I can use to garnish the chili? A: In addition to the suggested toppings like shredded cheese, sour cream, diced avocado, and chopped cilantro, you can also try adding sliced green onions, diced tomatoes, pickled jalapeños, or a squeeze of fresh lime juice for extra flavor.
Q: Can I reduce the cooking time if I’m short on time? A: While the longer cooking time allows the flavors to develop and the chicken to become tender, you can shorten the cooking time by cooking the chili on high for 2-3 hours or until the chicken is cooked through. Just make sure to adjust the cooking time accordingly and check the chicken for doneness before shredding
