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
For best results, ensure the cream cheese is fully softened before adding it to the chili, as this will help it melt smoothly without clumping. You can adjust the level of spice by adding more chili powder or incorporating jalapeños if desired. Additionally, serving the chili with toppings such as sour cream, shredded cheese, or avocado can enhance its flavor and texture.
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