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–+ servings
cream cheese chicken chili

Cream Cheese Chicken and Pumpkin Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound chicken breast diced
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 can pumpkin puree 15 ounces
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can diced tomatoes 15 ounces
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounce cream cheese cubed
  • 1 tablespoon lime juice
  • 1/4 cup cilantro chopped (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced chicken and cook until browned, about 5 minutes.
  • Stir in chopped onion and minced garlic, cooking until onion is translucent.
  • Add pumpkin puree, black beans, diced tomatoes, and chicken broth to the pot.
  • Season with chili powder, ground cumin, paprika, salt, and black pepper, stirring to combine.
  • Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
  • Stir in cream cheese until melted and incorporated.
  • Add lime juice and mix well.
  • Remove from heat and let chili rest for 5 minutes before serving.
  • Garnish with chopped cilantro if desired.

Notes

For a spicier chili, consider adding a diced jalapeño or a pinch of cayenne pepper. Adjust the thickness by adding more chicken broth if needed. This chili pairs well with fresh bread or a side of rice to complete the meal.
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