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creamy chicken chili recipe

Cream Cheese Chicken Chili with Kale

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 6 servings

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

For best results, ensure the cream cheese is softened before adding it to the pot to prevent clumping. You can also customize the level of spice by adjusting the amount of chili powder and smoked paprika. Serve with crusty bread or over rice for a hearty meal.
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