This Cream Cheese Chicken Chili is warm and comforting, packed with tender chicken, beans, and a rich, creamy flavor. It’s like a bowl of happiness on chilly days!
I love how easy it is to make! Just toss everything in a pot and let it simmer. Perfect for cozy nights when you want something delicious without the fuss!
Key Ingredients & Substitutions
Chicken: I like using boneless thighs for their tenderness, but breasts work great too. If you’re looking for a lighter option, shredded rotisserie chicken can save time!
Beans: Black beans add fiber and protein. Feel free to swap them for kidney beans or pinto beans based on your taste and pantry. Lentils are also a great substitute if you want something different.
Butternut Squash: This adds natural sweetness and texture. If it’s not in season, use sweet potatoes or even zucchini. Both are delicious alternatives!
Cream Cheese: It gives the chili a rich, creamy texture. You can substitute with Greek yogurt for a lighter version, but add it off the heat to prevent curdling.
How Do I Perfectly Sauté My Vegetables?
Sautéing vegetables right lays a flavorful base for your chili. Follow these steps for the best results:
- Heat your oil in the pot before adding veggies. It should shimmer but not smoke.
- Start with onions and peppers; they take longer to soften. Stir occasionally for even cooking.
- Add garlic last—this ensures it doesn’t burn, which can create a bitter taste.
- Cook until soft and slightly caramelized for the best flavors, about 5 minutes.
With these tips, your Cream Cheese Chicken Chili will be a comforting favorite!
Cream Cheese Chicken Chili
Ingredients You’ll Need:
- Chicken: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Oil: 1 tablespoon olive oil
- Vegetables: 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- Beans & Tomatoes: 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with green chilies (e.g., Rotel)
- Squash: 1 cup butternut squash, peeled and diced (or substitute with sweet potato)
- Spices: 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Creaminess: 4 oz cream cheese, softened and cut into cubes
- 1 cup chicken broth
- Garnishes: 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30-40 minutes to cook, giving you a total time of about 1 hour to create a delicious pot of chili.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and green bell pepper. Sauté for about 4-5 minutes until they become soft and slightly translucent. This releases their sweet flavors!
2. Add Garlic and Chicken:
Stir in the minced garlic and cook for an additional minute until it’s fragrant. Now, add the chicken pieces to the pot. Sprinkle in the salt, pepper, cumin, chili powder, and smoked paprika. Cook until the chicken is browned on all sides, which should take around 5-7 minutes.
3. Combine Everything:
Stir in the diced tomatoes with chilies, black beans, and butternut squash. Then, pour in the chicken broth and stir everything together until combined nicely.
4. Simmer:
Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 15-20 minutes. You’ll know it’s ready when the butternut squash is tender and the chicken is fully cooked through.
5. Creamy Perfection:
Reduce the heat and gently add the cream cheese cubes. Stir continuously until the cream cheese is fully melted and mixed in, creating a wonderfully creamy chili.
6. Season and Serve:
Taste your chili and adjust the seasoning with more salt, pepper, or chili powder if needed. Serve it hot in bowls, garnished with shredded cheddar cheese, sliced green onions, and chopped cilantro if you like.
Enjoy this hearty, creamy chili full of comforting flavors! Perfect for dinner or meal-prepping for the week ahead!
img src=”https://creativedinnerideas.com/wp-content/uploads/2025/09/cream-cheese-chicken-chili-recipe.webp” alt=””>
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use the cold water method by sealing it in a plastic bag and submerging it in cold water for about an hour.
How Can I Adjust the Spice Level?
If you prefer a milder chili, you can reduce the amount of chili powder and smoked paprika. You can also omit the diced tomatoes with green chilies or use a milder brand. For added heat, consider adding jalapeños or a dash of hot sauce when serving!
Can I Make This Chili in Advance?
Absolutely! This chili stores well. You can make it up to 3 days in advance and keep it in the fridge. Just reheat it on the stove over low heat, stirring occasionally until warmed through.
What if I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can substitute it with sour cream or Greek yogurt for a similar creamy texture. Just stir it in after cooking to avoid curdling. You might want to add a bit less seasoning, as both alternatives have a tangy flavor.