SOUP
Creamy Chicken Chili
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Creamy Chicken Chili
Ingredients
- Base:
- 2 tablespoons olive oil or butter
- 1 pound (450g) chicken breast or thighs, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans or black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 cup heavy cream (or cream cheese for extra richness)
- 1 tablespoon cornstarch (optional, for thickening)
- Spices:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Toppings:
- Shredded cheddar cheese
- Fresh parsley or cilantro, chopped
- Sliced jalapeños (optional)
Instructions
- Cook the Chicken:
- Heat olive oil or butter in a large pot over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until lightly browned. Remove and set aside.
- Sauté the Aromatics:
- In the same pot, sauté the onion until soft and translucent (about 3–4 minutes).
- Add the garlic and cook for an additional minute.
- Build the Base:
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Let the spices bloom for 30 seconds.
- Add the chicken broth, diced tomatoes, beans, and corn. Return the chicken to the pot.
- Simmer:
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes to meld the flavors.
- Add the Cream:
- Stir in the heavy cream (or cream cheese) to create a creamy base. If you prefer a thicker texture, dissolve the cornstarch in 2 tablespoons of water and stir it into the pot. Simmer for another 5–7 minutes.
- Serve:
- Ladle the chili into bowls.
- Top with shredded cheddar cheese, parsley or cilantro, and additional toppings like jalapeños or sour cream, if desired.
Serving Suggestions
- Serve with warm cornbread, tortilla chips, or crusty bread.
- Pair with a fresh side salad or avocado slices.
Enjoy your cozy and creamy chicken chili!
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