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Cream cheese chicken chili
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Cream Cheese Chicken Chili Recipe

This one-pot creamy chicken chili is filled with cream cheese, juicy shredded chicken, pinto beans, corn, and green chiles for the coziest weeknight dinner!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 501kcal
Author: Becky Hardin

Equipment

  • Dutch Oven or Large Pot

Ingredients

  • 2 tablespoons olive oil divided
  • 1½ pounds boneless, skinless chicken breasts *
  • 1½ teaspoons kosher salt divided
  • ½ teaspoon ground black pepper divided
  • ½ onion chopped
  • 15.5 ounces pinto beans 1 can, drained**
  • 15 ounces corn 1 can, drained
  • 20 ounces diced tomatoes with green chiles 2 cans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1½ cups low-sodium chicken broth
  • 8 ounces cream cheese softened

Optional Toppings:

  • shredded cheddar cheese
  • chopped fresh cilantro
  • chopped green onion

Instructions

  • Add 1 tablespoon of oil to a pot over medium heat. Sprinkle the chicken breasts on both sides with 1 teaspoon salt and ¼ teaspoon pepper. Once the oil has heated, add in the chicken breasts, cooking on both sides until browned but not cooked through. Set the chicken aside on a plate.
    1 tablespoons olive oil, 1½ pounds boneless, skinless chicken breasts, 1 teaspoons kosher salt, 0.25 teaspoon ground black pepper
    Chicken breasts cooking in a Dutch oven.
  • Add another 1 tablespoon of oil to the same pot. Add in the onion and cook for a few minutes until softened.
    1 tablespoons olive oil, ½ onion
    Sautéing onions in a pot.
  • Stir in the beans, corn, diced tomatoes, chili powder, cumin, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook for a couple minutes to let the flavors blend together.
    0.5 teaspoons kosher salt, 15.5 ounces pinto beans, 15 ounces corn, 20 ounces diced tomatoes with green chiles, 1 tablespoon chili powder, 1 teaspoon ground cumin, 0.25 teaspoon ground black pepper
    Cooking pinto beans, corn, and tomatoes with green chilies in a pot.
  • Add the chicken back to the pot. Pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover with the lid and cook for 20 minutes until the chicken is tender and cooked through.
    1½ cups low-sodium chicken broth
    Pouring chicken broth into a pot with chicken breasts and chili ingredients.
  • Remove the chicken to shred. Then, return it to the pot.
    Stirring shredded chicken into a pot of chili.
  • Stir in the cream cheese until fully melted and incorporated.
    8 ounces cream cheese
    Stirring cream cheese into a pot of chicken chili.
  • Serve with cheese, cilantro, and green onions if desired.
    shredded cheddar cheese, chopped fresh cilantro, chopped green onion
    Ladling portions of cream cheese chicken chili out of a pot.

Notes

*You can use boneless chicken thighs instead, but they will take slightly longer to cook through.
**You can swap out pinto beans for a white bean, like cannellini beans.
Becky's Top Tips:
  • Use a Dutch oven or large pot with a well-fitted lid.
  • Be sure to drain the beans and corn before adding them to the pot, otherwise there will be too much liquid in the chili.
  • Use a little more broth to thin out the consistency if needed.
  • Nutritional info does not include optional toppings.
Storage: Store cream cheese chicken chili in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 501kcal | Carbohydrates: 42g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 284mg | Potassium: 1169mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1239IU | Vitamin C: 15mg | Calcium: 118mg | Iron: 4mg