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Crack Chicken Chili

A creamy, rich dish that combines tender chicken, beans, and a savory broth, perfect for any weeknight dinner or game day gathering.
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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
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil Adds richness and helps in cooking the chicken evenly.
  • 2 pounds 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.
  • 1 teaspoon Kosher salt Essential for seasoning, enhancing all the flavors.
  • 1 teaspoon 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.
  • 2 tablespoons green onions Adds a fresh, crisp finish when garnished.
  • 2 tablespoons 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

For deeper flavor, brown the chicken for a few extra minutes. Use a mix of beans for varied texture and taste. Be mindful of spice levels – adjust chili flakes based on preference. Let the chili sit for a while; flavors deepen as it cools slightly. Consider topping with a dollop of sour cream for an extra creamy finish.