Description
A delicious creamy chicken chili with a kick, perfect for any meal.
Ingredients
Scale
- 1 Tbsp Olive Oil
- 1 Small Yellow Onion, diced
- 4 Cloves Garlic, minced
- 4 Cups Reduced Sodium Chicken Broth
- 1/2 Cup Heavy Cream
- 1 (4-oz) Can Diced Green Chiles, drained
- 1 tsp Cumin
- 1 tsp Dried Oregano
- 1/4 tsp Cayenne Pepper (optional)
- 1/2 tsp Sea Salt (to taste)
- 1/2 tsp Black Pepper (to taste)
- 8 oz Cream Cheese, at room temperature
- 1 Cup Shredded Mexican Blend Cheese
- 4 Cups Shredded Chicken
Instructions
- Heat olive oil in a Dutch oven over medium heat and sauté the diced onion for 5-7 minutes until softened.
- Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Pour in chicken broth, heavy cream, diced green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then reduce heat and let simmer for about 40 minutes.
- Reduce heat further, stir in cream cheese and shredded Mexican blend cheese until melted and smooth.
- Add shredded chicken, mix well, and let simmer for an additional 5 minutes. Adjust seasonings if necessary and serve warm.
Notes
- This dish can be served with tortilla chips for added crunch.
- Adjust spice levels by adding more or less cayenne pepper.
- Make ahead and reheat for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg