Imagine a pot of creamy, savory goodness bubbling away in your kitchen, the aroma of spices mingling with the richness of cream cheese, promising warmth and comfort with every spoonful.
The vibrant colors of corn and tomatoes contrast beautifully with the hearty black beans and tender chicken, creating a dish that’s not only a feast for the eyes but also a balm for the soul.
This Cream Cheese Chicken Chili with Quinoa is a lifesaver during busy weeknights or leisurely Sunday suppers, offering a nutritious and satisfying meal with minimal effort.
I remember a particularly hectic day when this recipe saved my family dinner. With a simple preparation in the morning, I returned home to find the house filled with its inviting scent, ready to gather everyone around the table with minimal fuss.
Ready to experience the magic of this comforting dish yourself? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a creamy, spicy kick from cream cheese and chilies.
- Uses pantry staples like beans, corn, and tomatoes for convenience and ease.
- Cooks effortlessly in a slow cooker, perfect for busy schedules.
- Offers a nutritious meal with protein-rich chicken and quinoa.
- Freezes beautifully, making it ideal for meal prep and future meals.
Ingredients
- 1 pound boneless, skinless chicken breasts — opt for organic if possible.
- 1 can (15 ounces) black beans, drained and rinsed — verify they’re low sodium.
- 1 can (15 ounces) corn, drained — fresh or frozen can be used instead.
- 1 can (10 ounces) diced tomatoes with green chilies — adjust heat level by choosing mild or hot.
- 1 cup quinoa, rinsed — rinsing removes bitterness.
- 2 teaspoons chili powder — use a blend with deep flavor.
- 1 teaspoon cumin — adds a warm, earthy tone.
- 1 teaspoon garlic powder — opt for fresh if available.
- 1 teaspoon onion powder — substitute with fresh onions if desired.
- 1/2 teaspoon salt — sea salt enhances taste.
- 1/2 teaspoon black pepper — freshly ground preferred.
- 1 block (8 ounces) cream cheese — full-fat for creaminess.
- 1 cup chicken broth — low sodium recommended.
- 1/4 cup chopped cilantro (optional) — fresh for garnish.
Step-by-Step Method
Gather all your ingredients and equipment. Rinse the quinoa thoroughly to remove any bitterness. Drain and rinse the black beans to get rid of excess sodium. Drain the corn to remove any liquid. If using fresh cilantro, chop it finely and set aside for garnishing later.
Layer the Slow Cooker
Place the chicken breasts at the bottom of the slow cooker. Add the drained black beans, corn, and diced tomatoes with green chilies over the chicken. Sprinkle the rinsed quinoa evenly on top of the mixture. This layering helps in evenly cooking the ingredients and blending the flavors.
Mix the Seasoning
In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Confirm the spices are well combined for even distribution. Sprinkle the seasoning mixture over the ingredients in the slow cooker for a balanced flavor profile throughout the dish.
Add Cream Cheese and Broth
Place the block of cream cheese on top of the mixture in the slow cooker. Pour the chicken broth evenly into the slow cooker. The cream cheese will melt during cooking, adding a rich, creamy texture to the chili. The broth guarantees that the quinoa cooks properly and the flavors meld together.
Cook the Chili
Cover the slow cooker and set it to cook on low for 4 hours. This gentle cooking process allows the chicken to become tender and the flavors to meld beautifully. Avoid lifting the lid during cooking to maintain the temperature and confirm even cooking.
Shred and Combine
After 4 hours, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to combine with the cream cheese and other ingredients, confirming a creamy, cohesive chili.
Rest and Serve
Let the chili rest for 5 minutes before serving. This allows the flavors to settle and the chili to thicken slightly. Garnish with chopped cilantro if desired for a fresh, fragrant finish. Serve the chili hot, enjoying the creamy, comforting flavors and the nutritious boost from the quinoa.
Ingredient Swaps
- For a vegetarian version, replace the chicken breasts with an equivalent amount of extra firm tofu or additional beans.
- Substitute cream cheese with a dairy-free alternative to make the dish vegan.
- If quinoa is unavailable or too costly, use brown rice or barley as a substitute, adjusting the cooking time as necessary.
- For added flavor, replace chicken broth with vegetable broth.
- If fresh cilantro is inaccessible, use dried cilantro or omit it entirely.
You Must Know
- Rinse Quinoa Thoroughly: Before adding quinoa to your slow cooker, be certain to rinse it well under cold water to remove its natural coating, called saponin, which can cause a bitter taste.
- Layer Ingredients Correctly: Place the chicken breasts at the bottom of the slow cooker to guarantee they cook evenly and absorb maximum flavors from the spices and other ingredients layered on top.
- Use Fresh Spices: For the best flavor, use fresh chili powder, cumin, garlic powder, and onion powder. Spices lose their potency over time, so check expiration dates and replace old spices as needed.
- Shred Chicken Well: After cooking, remove the chicken breasts and shred them thoroughly using two forks. This helps the chicken absorb the creamy mixture and spices, assuring every bite is flavorful.
- Consider Spice Level: If you enjoy a bit of heat, feel free to add extra spice by including a chopped jalapeño or a pinch of cayenne pepper to the dish. Adjust the spice level to suit your taste preferences.
Serving Tips
- Serve with warm cornbread or tortilla chips for added texture.
- Garnish with sliced avocado and a dollop of sour cream.
- Pair with a revitalizing side salad or coleslaw for contrast.
- Add a squeeze of fresh lime juice before serving for a zesty kick.
Storage & Make-Ahead
Cream Cheese Chicken Chili with Quinoa can be stored in the fridge for up to 3-4 days.
For make-ahead convenience, prepare the dish a day in advance to enhance flavors.
It also freezes well for up to 3 months.
This provides a quick and easy future meal option.
Reheating
Gently reheat Cream Cheese Chicken Chili using a microwave on low power.
Use a preheated oven at 325°F.
Alternatively, reheat on the stovetop over low heat. Stir occasionally to prevent sticking.
Culinary Traditions
While you gently reheat your Cream Cheese Chicken Chili, let’s explore the rich tapestry of culinary traditions that make this dish a comforting classic.
I remember the first time I tasted a hearty chili, its warmth and spice felt like a cozy embrace on a chilly evening. This dish, with its roots in American cuisine, brings together diverse influences—creamy textures and bold flavors unite in a delightful marriage.
The addition of quinoa offers a modern twist, nodding to ancient grains and healthy living. It’s fascinating how each region adds its unique touch; some prefer a smoky chili while others opt for more heat.
This chili, rich in flavor and history, continues to evolve, much like our own culinary journeys.
Final Thoughts
Give this Cream Cheese Chicken Chili with Quinoa a try for a comforting and flavorful meal that’s perfect for any day of the week.
Feel free to adjust the spices or add your favorite toppings to make it your own!
Frequently Asked Questions
Can I Use a Different Type of Bean Instead of Black Beans?
Absolutely, you can switch black beans with your favorite variety. I once used kidney beans, and it added a lovely twist. Don’t hesitate to experiment; cooking is all about making it your own delicious masterpiece!
How Can I Make This Dish Dairy-Free?
To make it dairy-free, I swap out the cream cheese with a vegan alternative or use a coconut cream. I tried it once, and it gave the dish a delightful creamy texture without any dairy.
What Can I Use as a Substitute for Chicken Broth?
When I ran out of chicken broth, I swapped it with vegetable broth for a hearty twist. For a richer flavor, I’ve even used mushroom broth. It adds a delightful depth, making the dish even more comforting.
Is It Possible to Cook This Recipe on High Heat for a Shorter Time?
I’ve tried cooking it on high for 2 hours, and it worked well! The chicken came out tender, and the flavors melded beautifully. Just keep an eye on it, so nothing overcooks. Enjoy your meal!
Can I Add Additional Vegetables to This Chili Recipe?
Absolutely, you can! I once tossed in bell peppers and zucchini, which added a delightful crunch and flavor. Feel free to experiment with your favorite veggies. Just chop them small, and they’ll blend beautifully!
Cream Cheese Chicken Chili with Quinoa
Equipment
- 1 slow cooker
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Measuring spoon
- 1 Mixing spoon
- 1 Small bowl
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes with green chilies 10 ounces
- 1 cup quinoa rinsed
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 block cream cheese 8 ounces
- 1 cup chicken broth
- 1/4 cup cilantro chopped (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add black beans, corn, and diced tomatoes with green chilies over the chicken.
- Sprinkle quinoa evenly over the mixture in the slow cooker.
- In a small bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Sprinkle the seasoning mixture over the ingredients in the slow cooker.
- Place the block of cream cheese on top of the mixture.
- Pour the chicken broth into the slow cooker.
- Cover and cook on low for 4 hours.
- After cooking, remove the chicken breasts and shred them using two forks.
- Stir the shredded chicken back into the chili to combine with the cream cheese and other ingredients.
- Let it rest for 5 minutes before serving.
- Garnish with chopped cilantro if desired, and serve hot.
Notes
