This rich and decadent chicken chili with cream cheese is perfect for colder days! It's hearty, filling, and packed with flavor and nutrients. Ready in 40 minutes!
Chili is a beloved dish that warms the soul and fills the stomach, perfect for cozy nights at home or gatherings with friends and family. This chicken chili with cream cheese recipe is a delightful variation of the classic chili, offering a creamy and rich texture that will leave your taste buds craving more.
It's ready in just 40 minutes and it's sure to become a favorite in your household. Try making this recipe today, and don't forget to experiment with different variations and toppings to make it your own!
If you're hungry for more super easy meals using chicken, try my Air Fryer Chicken Thighs and Potatoes, my easy Air Fryer Chicken Taquitos or these crispy Air Fryer Chicken Drumsticks.
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🎥 Recipe Video
🌶️ Ingredients
This recipe is super simple to make with classic chili ingredients like chicken breasts, herbs and spices, beans, corn, and diced tomatoes. But there's also a secret ingredient (a cinnamon stick - maybe not so secret anymore) and the use of cream cheese that takes this to a new level of tasty!
To make chicken chili with cream cheese, you'll need:
- Chicken breasts
- Cans of diced tomatoes
- Yellow bell pepper
- Garlic cloves
- Onion
- Can of kidney beans
- Can of black beans
- Frozen corn kernels
- Cream cheese
- Chopped green chilis or jalapeños
- Chili powder
- Ground cumin
- Ground coriander
- Cinnamon stick (my secret ingredient in every chili I make, it brings out the flavor of the cumin and coriander even more!)
- Worcestershire sauce
- Paprika
- Dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese chopped cilantro, sour cream
See the recipe card for precise quantities and instructions.
📖 Instructions
Follow the recipe step by step or watch the video in the recipe card to see the entire recipe being made!
In a large pot, heat 2 Tbsp. olive oil over medium heat. Add the chicken breasts, season with salt and pepper, and cook until browned on all sides. Remove the chicken from the pot and set aside.
Add the remaining olive oil, diced onion, and yellow bell pepper in the same pot. Sauté for a few minutes until the vegetables start to soften.
Add the chopped green chilis, minced garlic, and all the herbs and spices and mix well.
Add the canned diced tomatoes (with their juices) to the pot, along with the kidney beans, black beans, frozen corn, and Worcestershire sauce. Stir to combine.
Return the cooked chicken to the pot, nestling the chicken into the sauce and add the cinnamon stick on top. Bring the chili to a simmer over low heat. Cover and let it cook for about 30 minutes to allow the flavors to meld together.
Remove the chicken from the pot and shred it using two forks. Set aside. Using an immersion blender, blend the sauce a bit, leaving some whole beans for texture.
Add the shredded chicken and cream cheese to the pot, stirring until the cream cheese is fully incorporated. Taste and adjust the seasonings if needed.
Ladle the chicken and bean chili into bowls and garnish with your desired toppings, such as shredded cheese, chopped cilantro, and sour cream. Add a squeeze of fresh lime juice for some freshness and enjoy!
Hint: Use a slow cooker for an easy, hands-off cooking method. Simply brown the chicken, add all the ingredients, except for the cream cheese, and cook on low for 6-8 hours. Stir in the cream cheese during the last 30 minutes of cooking.
🙋🏻♂️ FAQs
Cumin, chili powders and paprika are the spices mostly commonly added to chili for its unique flavor. Dried oregano and coriander are also very often used.
Yes, this recipe is naturally gluten-free. However, always double-check the labels on your ingredients to ensure they are gluten-free.
To make this recipe dairy-free, you can use a dairy-free cream cheese alternative like cashew cream or omit the cream cheese altogether.
Absolutely! Feel free to add other chopped vegetables, such as zucchini, mushrooms, or spinach, to the chili for added nutrition and flavor.
🥣 Substitutions
In case you need to make some substitutions, here are a few options:
- Chicken: You can substitute ground turkey or ground beef for the chicken if you prefer.
- Beans: Feel free to use other types of beans, such as pinto beans or cannellini beans, in place of the kidney and black beans.
- Cream Cheese: If you're looking for a lighter option, you can use reduced-fat cream cheese or even Greek yogurt as a substitute. Cottage cheese is also a great substitute that I have tried.
🥘 Variations
I'm already planning on making this recipe again and again, so here are some variation ideas to try out to keep it interesting!
- Spicy Chicken Chili: Add more green chilis, jalapeños or a dash of cayenne pepper for an extra kick.
- White Chicken Chili: Replace the diced tomatoes with an equal amount of chicken broth and use white beans instead of kidney and black beans.
- Vegetarian Chili: Omit the chicken and add extra beans or vegetables for a meatless version of this dish.
- Smoky Chili: Use smoked paprika instead of sweet paprika to add a smoky flavor to the chili.
⏲ Equipment
I used a large Dutch oven pot to make this recipe although it is not 100% necessary. Any large pot with a thicker bottom will do the job perfectly. Just make sure to use a large enough pot, with a lid, to minimize splashes and mess.
🍶 Storage, Freezing and Reheating
How do I store leftover chicken chili?
Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
Can I freeze chicken chili with cream cheese?
Yes, you can freeze the chili in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I reheat chicken chili?
Reheat the chili in a pot on the stove over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe container.
👨🏻🍳 Top tips
- Adjust the heat level to your preference by adding more or less jalapeño and chili powder.
- If you don't have an immersion blender, you can use a potato masher to break up some of the beans and thicken the sauce.
- Make a double batch and freeze the leftovers for a quick and easy meal on a busy day.
- To save time, use a store-bought rotisserie chicken and shred it for the chili.
- Experiment with different toppings, such as avocado, green onions, or crushed tortilla chips. Or go all out and do them all!
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Chicken Chili with Cream Cheese
Ingredients
Browning the chicken:
- 3 Tbsp. Olive oil divided
- 1 pound chicken breasts
- Pinch of salt and pepper
- 1 Medium onion diced
- 1 Yellow bell pepper
- 1-2 Tbsp. Chopped green chilis or jalapeños
- 2 cloves Garlic minced
Herbs and Spices:
- 1 tsp. Ground coriander
- ½ tsp. Dried oregano
- 1 tsp. Ground cumin
- 1 tsp. Paprika
- 1 Tbsp. Chili powder
- Salt and pepper to taste
Beans and Corn:
- 2 14 oz. cans of diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 Tbsp. Worcestershire sauce
- Cinnamon stick
After cooking for 20 - 30 minutes:
- 1 cup Cream cheese
- Optional toppings: shredded cheese, chopped cilantro, sour cream
Instructions
- In a large pot, heat 2 Tbsp. olive oil over medium heat. Add the chicken breasts, season with salt and pepper, and cook until browned on all sides. Remove the chicken from the pot and set aside.3 Tbsp. Olive oil, 1 pound chicken breasts, Pinch of salt and pepper
- Add the remaining olive oil, diced onion, and yellow bell pepper in the same pot. Sauté for a few minutes until the vegetables start to soften. Add the chopped green chilis, minced garlic, and all the herbs and spices and mix well for 1 minute.1 Medium onion, 1 Yellow bell pepper, 1-2 Tbsp. Chopped green chilis or jalapeños, 2 cloves Garlic, 1 tsp. Ground coriander, ½ tsp. Dried oregano, 1 tsp. Ground cumin, 1 tsp. Paprika, 1 Tbsp. Chili powder, Salt and pepper to taste
- Add the canned diced tomatoes (with their juices) to the pot, along with the kidney beans, black beans, frozen corn, and Worcestershire sauce. Stir to combine.2 14 oz. cans of diced tomatoes, 1 can 15 oz kidney beans,, 1 can 15 oz black beans,, 1 cup frozen corn kernels, 1 Tbsp. Worcestershire sauce
- Return the cooked chicken to the pot, nestling the chicken into the sauce and add the cinnamon stick on top.Cinnamon stick
- Bring the chili to a simmer over low heat. Cover and let it cook for about 30 minutes to allow the flavors to come together.
- Remove the chicken from the pot and shred it using two forks. Set aside.
- Using an immersion blender, blend the sauce a bit, leaving some whole beans for texture.
- Add the shredded chicken and cream cheese to the pot, stirring until the cream cheese is fully incorporated. Taste and adjust the seasonings if needed.1 cup Cream cheese
- Ladle the chicken and bean chili into bowls and garnish with your desired toppings, such as shredded cheese, chopped cilantro, and sour cream. Add a squeeze of fresh lime juice for some freshness and enjoy!Optional toppings: shredded cheese, chopped cilantro, sour cream
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