Imagine a steaming bowl of Cream Cheese Chicken Chili with Roasted Corn and Poblano, its vibrant colors melding into a creamy, enticing feast for the senses.
The texture is rich and velvety, thanks to the softened cream cheese, while the aroma of roasted poblano and spices fills the air with warmth and comfort.
This dish is more than just a meal; it’s a hug in a bowl, perfect for those hectic weeknights or leisurely Sunday suppers when you crave something hearty and satisfying.
I remember the first time I made this chili on a particularly chaotic Tuesday. With a full day of work and kids’ activities, dinner seemed like an impossible task.
But as the fragrant mix simmered on the stove, the stress of the day melted away, leaving us with a delicious meal that brought everyone to the table with smiles.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with roasted corn, poblano, and creamy cheese.
- Uses pantry staples like canned tomatoes and black beans.
- Cooks quickly for a satisfying weeknight meal.
- Adjusts easily for desired spice level with additional chili powder.
- Freezes beautifully for convenient future meals.
Ingredients
- 2 tablespoons olive oil — use extra virgin for richer flavor.
- 1 pound chicken breasts, diced — opt for organic if available.
- 1 can (15 ounces) black beans, drained and rinsed — low sodium preferred.
- 1 can (15 ounces) corn, roasted — sweet corn enhances taste.
- 1 poblano pepper, roasted and chopped — remove seeds for less heat.
- 1 onion, diced — yellow onion offers a sweeter taste.
- 2 cloves garlic, minced — fresh garlic is best.
- 1 can (10 ounces) diced tomatoes with green chilies — mild or spicy as desired.
- 1 cup chicken broth — homemade broth adds depth.
- 1 teaspoon cumin — freshly ground for robust flavor.
- 1 teaspoon chili powder — adjust to taste.
- 1 teaspoon salt — sea salt recommended.
- 1/2 teaspoon black pepper — freshly cracked for aroma.
- 8 ounces cream cheese, softened — full-fat for creaminess.
- 1 lime, juiced — freshly squeezed for brightness.
- 1/4 cup fresh cilantro, chopped — optional for garnish.
Step-by-Step Method
Roast the Corn & Poblano
Preheat the oven to 400°F. Place corn and poblano pepper on a baking sheet. Roast in the oven for 20 minutes, turning once halfway through. This enhances their flavors, making them sweet and slightly smoky.
Once roasted, chop the poblano pepper. Set aside for later use in the chili to add depth to the dish.
Brown the Chicken
Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until lightly browned on all sides. This seals in the juices and adds a savory layer to the chili.
Confirm the chicken is evenly cooked before proceeding to the next step.
Sauté Onion & Garlic
Add diced onion and minced garlic to the pot. Sauté until the onion becomes translucent. This process releases the aromatic flavors of the onion and garlic, forming a fragrant base for the chili.
Stir occasionally to prevent sticking and burning.
Combine Ingredients
Stir in roasted corn, chopped poblano pepper, black beans, diced tomatoes, and chicken broth. Mix well to confirm all ingredients are evenly distributed.
This combination forms the heart of the chili, bringing together various textures and flavors for a robust dish.
Season & Simmer
Season the mixture with cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
This allows the spices to meld, enhancing the overall flavor profile of the chili. Stir occasionally to maintain even cooking.
Incorporate Cream Cheese
Stir in softened cream cheese until fully melted and incorporated. This step adds creaminess and a slight tang to the chili.
Confirm the cream cheese is well blended to avoid clumps, creating a smooth and rich texture.
Add Lime & Cilantro
Add lime juice and chopped cilantro, stirring to combine. The lime juice adds a zesty brightness, while cilantro contributes a hint of herbal brightness.
These ingredients balance the richness of the chili, providing a revitalizing finish to the dish.
Let Rest & Serve
Allow the chili to rest for 10 minutes before serving. This resting period helps the flavors to settle and intensify.
Serve with optional toppings like sour cream, shredded cheese, or avocado for added flavor and texture. Enjoy your Cream Cheese Chicken Chili with Roasted Corn and Poblano!
Ingredient Swaps
- For a vegetarian option, replace the chicken breasts with diced tofu or additional black beans.
- If you prefer a vegan version, substitute the cream cheese with a dairy-free cream cheese alternative and use vegetable broth instead of chicken broth.
- For a spicier chili, swap the poblano pepper with a jalapeño or add extra chili powder.
You Must Know
1. Use Fresh Spices: For the most vibrant flavor, verify your cumin and chili powder are fresh.
Spices lose potency over time, so replace them if they’ve been sitting in your pantry for too long.
2. Soften the Cream Cheese: Make certain the cream cheese is fully softened before adding it to the chili.
This will help it melt smoothly and integrate seamlessly into the dish without clumping.
3. Roast the Vegetables Properly: Roasting the corn and poblano pepper enhances their natural sweetness and adds a smoky depth to the chili.
Turn them halfway through roasting for even cooking.
4. Adjust Spice Level: Personalize the chili’s heat by adding more chili powder or incorporating jalapeños.
Taste as you go to reach your preferred level of spiciness.
5. Rest Before Serving: Allow the chili to rest for 10 minutes after cooking.
This resting time helps the flavors meld together, resulting in a more cohesive and flavorful dish.
Serving Tips
- Serve with warm tortilla chips or cornbread for a satisfying crunch.
- Garnish with sliced avocado and a dollop of sour cream for added richness.
- Top with shredded cheese and fresh cilantro for a burst of flavor.
- Pair with a side of Mexican rice to complement the chili’s spices.
- Serve in bowls with a wedge of lime for an extra citrusy zing.
Storage & Make-Ahead
Cream Cheese Chicken Chili can be stored in the refrigerator for up to 3 days.
It also freezes well for up to 2 months.
For make-ahead convenience, prepare the chili without the cream cheese.
Then add it when reheating for ideal texture and flavor.
Reheating
To gently reheat Cream Cheese Chicken Chili, use the microwave in short intervals.
The stovetop over low heat while stirring occasionally.
Or the oven at 300°F until warmed through.
Culinary Heritage and Traditions
Although the origins of Cream Cheese Chicken Chili aren’t steeped in ancient history, it draws inspiration from the rich tapestry of Mexican culinary traditions.
I cherish how this dish brings together a fusion of flavors that tell a story of both past and present. Imagine the vibrant markets of Mexico, where:
- Roasted Corn: Its smoky sweetness evokes memories of street vendors.
- Poblano Peppers: Their earthy heat is reminiscent of age-old family recipes.
- Cumin and Chili Powder: These spices add warmth, symbolizing the heart of Mexican cuisine.
As I prepare this dish, I’m reminded of the love and care woven into each ingredient, honoring traditions while embracing new ones.
It’s a comforting embrace of flavors on a chilly evening.
Final Thoughts
We hope you’ll give this Cream Cheese Chicken Chili a try and make it your own by adjusting the spice level or adding your favorite toppings.
Enjoy the delicious blend of flavors and let’s know how it turns out!
Frequently Asked Questions
Can I Use Rotisserie Chicken Instead of Raw Chicken Breasts?
Absolutely, you can use rotisserie chicken. I’d shred it and add it during the simmering stage, letting it soak up all those delicious flavors. It’s a great time-saver and adds a lovely, rich taste. Enjoy!
How Can I Make This Chili Dairy-Free?
I’d swap the cream cheese with a dairy-free alternative like coconut cream or a vegan cream cheese. It maintains the chili’s creamy texture while keeping it dairy-free. You’ll love how it complements the flavors beautifully!
Is It Possible to Cook This Chili in a Slow Cooker?
Absolutely, you can cook this chili in a slow cooker! Sear the chicken first, then toss everything except the cream cheese into the slow cooker. Cook on low for 6-8 hours, adding cream cheese near the end.
Can I Freeze Leftover Cream Cheese Chicken Chili?
Absolutely, you can freeze leftover chili! I always let it cool first, then transfer it into freezer-safe containers. When I reheat it, the creamy, spicy goodness is just as comforting as when freshly made. Enjoy!
What Are Some Vegetarian Alternatives to Chicken in This Recipe?
I’d suggest swapping the chicken with hearty vegetables like diced sweet potatoes or butternut squash for a vegetarian twist. Adding chickpeas or jackfruit brings texture and protein, keeping the dish filling and just as delicious!
Cream Cheese Chicken Chili with Roasted Corn and Poblano
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Mixing spoon
- 1 measuring cup
Ingredients
- 2 tablespoon olive oil
- 1 pound chicken breasts diced
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn roasted, 15 ounces
- 1 poblano pepper roasted and chopped
- 1 onion diced
- 2 clove garlic minced
- 1 can diced tomatoes with green chilies 10 ounces
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounce cream cheese softened
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat the oven to 400°F and place the corn and poblano pepper on a baking sheet.
- Roast the corn and poblano pepper in the oven for 20 minutes, turning once halfway through.
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breasts and cook until lightly browned on all sides.
- Add onion and garlic to the pot and sauté until the onion is translucent.
- Stir in the roasted corn, poblano pepper, black beans, diced tomatoes, and chicken broth.
- Season with cumin, chili powder, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the cream cheese until fully melted and incorporated.
- Add lime juice and cilantro, stirring to combine.
- Let the chili rest for 10 minutes before serving.
Notes
