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Crack Chicken Chili

This creamy, rich dish combines tender chicken, beans, and a savory broth, making it perfect for weeknight dinners or game day gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Adds richness and helps in cooking the chicken evenly.
  • 1 pound boneless, skinless chicken breasts Provides a lean protein base that absorbs flavors well.
  • 1 teaspoon onion powder Delivers a sweet, savory undertone to the dish.
  • 1 teaspoon garlic powder Enhances flavor with its aromatic and savory qualities.
  • 1 teaspoon dried dill Imparts a fresh, herbal note that complements the other ingredients.
  • to taste Kosher salt Essential for seasoning, enhancing all the flavors.
  • to taste black pepper Essential for seasoning, enhancing all the flavors.
  • 1 teaspoon crushed chili flakes Adds a hint of heat, bringing a subtle kick to the chili.
  • 4 cups low-sodium chicken broth Forms the flavorful base, ensuring the dish isn’t overly salty.
  • 2 cans white, butter or pinto beans Contributes creaminess and texture while boosting fiber content.
  • 1 cup tomato sauce or passata Provides acidity and richness, adding depth to the chili.
  • 8 ounces full-fat cream cheese Creates an indulgent, smooth finish that ties the dish together.
  • 1 cup shredded sharp cheddar cheese Offers a tangy flavor and melty texture when served on top.
  • 1/4 cup green onions Adds a fresh, crisp finish when garnished.
  • 1/4 cup freshly chopped cilantro Brightens the dish and adds a hint of fresh flavor, if desired.

Method
 

Preparation
  1. Heat the olive oil in a heavy-bottom pot over medium-high heat.
  2. Add the diced chicken in a single layer and cook undisturbed for 3-4 minutes until golden-brown.
Cooking
  1. Stir in the onion powder, garlic powder, dried dill, chili flakes, salt, and pepper, cooking for an additional minute.
  2. Add the chicken broth, beans, and tomato sauce, stir well, bring to a boil, then reduce to a simmer.
  3. Cook for 15-20 minutes until the chicken is cooked through and the chili thickens.
  4. Stir in the cream cheese until dissolved.
Serving
  1. Serve warm, topped with cheddar cheese, green onions, and cilantro if desired.

Notes

This chili is customizable; feel free to adjust spice levels or add your favorite toppings. For deeper flavor, brown the chicken for a few extra minutes. For a lighter option, swap chicken for turkey or use spicy sausage for a meatier flavor.