Description
A comforting chili featuring tender chicken, spicy jalapenos, and creamy cheese, perfect for chilly evenings.
Ingredients
- 1 pound chicken breast or thighs, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4-6 fresh jalapenos, chopped (adjust to taste)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 8 ounces cream cheese, softened
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and garlic; sauté until translucent and fragrant.
- Stir in the jalapenos, cooking for an additional minute.
- Add the diced chicken, cooking until browned on all sides.
- Sprinkle in the chili powder, cumin, and paprika, mixing well.
- Pour in the diced tomatoes and chicken broth, combining until well mixed.
- Stir in the kidney beans, allowing to simmer for 15-20 minutes.
- Add the softened cream cheese, stirring until melted and creamy.
- Season with salt and pepper to taste.
Notes
Let the chili rest for 10-15 minutes after cooking to enhance flavor. Pair with toppings like sour cream or shredded cheese.
