Imagine the comforting aroma of sizzling chicken and fragrant spices wafting through your kitchen, the vibrant green of kale mingling with the vivid reds and yellows of tomatoes and corn in a simmering pot of Cream Cheese Chicken Chili.
This dish is a cozy embrace on a chilly evening, each bite a warm, creamy delight that soothes the soul. It’s more than just a meal; it’s a culinary hug that brings families together around the table.
For me, it was a lifesaver on a hectic weeknight when time was short but the desire for a hearty, satisfying dinner was high. The simplicity and richness of this dish make it perfect for both quick dinners after a long day and leisurely Sunday suppers with loved ones.
Ready? Let’s cook up some comfort and warmth in a bowl!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and creamy texture.
- Uses pantry staples like canned beans, corn, and tomatoes.
- Provides a hearty meal that’s perfect for family dinners.
- Freezes beautifully for convenient future meals.
- Incorporates nutrient-rich kale for added health benefits.
Ingredients
- 1 tablespoon olive oil — choose extra virgin for best flavor
- 1 pound chicken breast, boneless and skinless, diced — source organic if possible
- 1 medium onion, diced — yellow onion preferred for sweetness
- 3 cloves garlic, minced — use fresh for better taste
- 2 teaspoons ground cumin — opt for freshly ground for more intensity
- 1 teaspoon chili powder — adjust for desired spice level
- 1 teaspoon smoked paprika — adds depth to the dish
- 1 teaspoon salt — sea salt recommended
- 1/2 teaspoon black pepper — freshly cracked for best aroma
- 2 cups chicken broth — low-sodium preferred
- 1 can (15 ounces) black beans, drained and rinsed — no salt added
- 1 can (15 ounces) corn, drained — use sweet corn for added flavor
- 1 can (10 ounces) diced tomatoes with green chilies — select mild or hot according to taste
- 4 ounces cream cheese, softened — full-fat for creaminess
- 4 cups kale, chopped — remove tough stems before chopping
- 1/4 cup fresh cilantro, chopped — optional, adds freshness
Step-by-Step Method
Heat the Olive Oil
Heat one tablespoon of olive oil in a large pot over medium heat. Confirm the pot is hot before adding the chicken to prevent sticking.
Swirl the oil around the pot to coat the bottom evenly. This step is vital for achieving a nice browning on the chicken breast pieces, which adds depth of flavor to the chili.
Brown the Chicken
Add the diced chicken breast to the heated pot. Cook until the chicken is browned on all sides.
Stir occasionally with a wooden spoon to prevent sticking. Browning the chicken seals in the juices and creates a rich base for the chili. This step should take about 5 minutes.
Cook the Aromatics
Stir in the diced onion and minced garlic. Cook until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Stir frequently to confirm even cooking and prevent burning. This step adds a robust flavor foundation to the chili, enhancing its overall taste.
Season the Mixture
Mix in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the chicken and onions thoroughly with the spices.
This step is fundamental for developing the chili’s flavor profile. The spices should become aromatic, signaling they’re well-cooked.
Add Chicken Broth
Pour in the chicken broth and bring the mixture to a simmer. Confirm the spices are fully integrated into the broth.
This liquid base will help cook the remaining ingredients and create a hearty chili consistency. Allow the mixture to come to a gentle simmer before proceeding.
Incorporate the Vegetables
Add the black beans, corn, and diced tomatoes with green chilies to the pot. Stir to combine all ingredients evenly.
Confirm all components are submerged in the broth for even cooking. This step adds texture and heartiness to the chili, making it more filling and nutritious.
Simmer Gently
Reduce the heat and let the mixture simmer for 20-25 minutes. Stir occasionally to prevent sticking and confirm even cooking.
This step allows the flavors to meld and deepen. The simmering time can be adjusted, but confirm the chicken is fully cooked through before proceeding.
Melt the Cream Cheese
Stir in the softened cream cheese until it’s fully melted and integrated into the chili.
Confirm no lumps remain by stirring continuously. The cream cheese adds a creamy texture and balances the spices. This step is vital for achieving the signature creaminess of the dish.
Add the Kale
Add the chopped kale to the pot and cook for an additional 5 minutes. Stir to confirm the kale is evenly distributed and cooked through.
This step adds a nutritious element and a pop of color to the chili. Kale should be wilted but still vibrant green when done.
Finish with Cilantro
Stir in the fresh cilantro and remove from heat. Allow the chili to rest for 5 minutes before serving.
The cilantro adds a fresh, herbaceous note that brightens the overall flavor. This final step enhances the dish’s aroma and adds a finishing touch to the chili. Serve and enjoy!
Ingredient Swaps
- Dietary Needs: For a dairy-free version, replace the cream cheese with a plant-based cream cheese alternative or use coconut cream for a similar texture.
- Budget-Friendly: Substitute fresh chicken breast with canned chicken or use additional canned beans for a vegetarian option.
- Regional Variations: Replace kale with spinach or collard greens if more readily available in your area.
You Must Know
- Prep Ingredients Ahead: Dice the chicken, onion, and garlic, and chop the kale and cilantro before you start cooking to guarantee a smooth cooking process.
- Use Fresh Spices: For the most flavorful chili, make certain your ground cumin, chili powder, and smoked paprika are fresh and not past their prime.
- Soften Cream Cheese: Allow the cream cheese to reach room temperature before adding it to the pot, assuring it melts smoothly and evenly into the chili.
- Adjust Spice Levels: Customize the chili’s heat by varying the amount of chili powder and smoked paprika to suit your personal preference.
- Let Chili Rest: After cooking, let the chili sit for about 5 minutes to allow the flavors to meld together before serving.
Serving Tips
- Serve over fluffy white or brown rice for a complete meal.
- Pair with crusty bread for dipping and soaking up the flavorful broth.
- Garnish with extra cilantro and a dollop of sour cream for added creaminess.
- Add a sprinkle of shredded cheddar cheese and jalapeño slices for a spicy kick.
- Accompany with a side salad for a revitalizing contrast.
Storage & Make-Ahead
Cream Cheese Chicken Chili with Kale can be stored in the fridge for up to 3 days in an airtight container.
It can also be frozen for up to 2 months.
For make-ahead convenience, prepare the chili up to the simmering step.
Add cream cheese and kale when reheating.
Reheating
To gently reheat Cream Cheese Chicken Chili, use a microwave on low power.
An oven at 300°F or a stovetop on low heat, stirring occasionally to prevent sticking.
Cultural Significance of Kale
Although kale might seem like a trendy superfood, its cultural roots run deep and wide. Did you know that kale has been cherished for centuries? It’s not just a modern health craze.
This leafy green has nourished communities across Europe and Asia, where it was a staple long before making its way into our modern kitchens. Imagine fields of lush kale thriving in the cool climates of Scotland and Russia, playing a key role in traditional dishes there.
I love how it links us to history, connecting our meals to those of our ancestors. It’s fascinating that something so simple can have such a rich background.
Next time you add kale to your dish, you’re partaking in a timeless culinary tradition!
Final Thoughts
Give this Cream Cheese Chicken Chili with Kale a try for a comforting and hearty meal that’s perfect for any occasion.
Feel free to tweak the spice level to suit your taste and enjoy it with some crusty bread or over rice for a delightful dining experience!
Frequently Asked Questions
Can I Use Frozen Kale Instead of Fresh?
Absolutely, you can use frozen kale instead of fresh! I find it adds convenience without sacrificing flavor. Just thaw it before adding to the dish. It’ll blend perfectly, maintaining that delightful texture and wholesome taste. Enjoy!
How Can I Make This Dish Vegetarian?
To make it vegetarian, I’ll swap the chicken for chickpeas or extra black beans. I’ll use vegetable broth instead of chicken broth. It’s a delightful twist that keeps the dish hearty and satisfying without meat!
Is There a Substitute for Cilantro?
I often swap cilantro with fresh parsley for a milder taste. You could also try basil or dill for a unique twist. Adjust the amount to match your preference. Let your tastebuds guide the way!
What Wine Pairs Well With This Chili?
I’d suggest pairing this chili with a chilled Sauvignon Blanc. Its crispness beautifully complements the creamy texture of the dish, while the wine’s citrus notes enhance the vibrant flavors of the kale and spices. Enjoy!
Can I Cook This Dish in a Slow Cooker?
Yes, you can! I’d start by browning the chicken and onions in a skillet, then transfer everything to the slow cooker. Cook on low for 4-6 hours, adding kale and cream cheese in the last hour.
Cream Cheese Chicken Chili with Kale
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast boneless and skinless, diced
- 1 onion medium, diced
- 3 clove garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup chicken broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes with green chilies 10 ounces
- 4 ounce cream cheese softened
- 4 cup kale chopped
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breast and cook until browned.
- Stir in diced onion and minced garlic, cooking until onion is translucent.
- Mix in ground cumin, chili powder, smoked paprika, salt, and black pepper.
- Pour in chicken broth and bring to a simmer.
- Add black beans, corn, and diced tomatoes with green chilies to the pot.
- Reduce heat and let simmer for 20-25 minutes.
- Stir in softened cream cheese until fully melted and integrated.
- Add chopped kale and cook for an additional 5 minutes.
- Stir in fresh cilantro and remove from heat.
Notes
