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Smoky, creamy, and packed with tender chicken, roasted peppers, and just the right touch of spice, this cozy dish is perfect for chilly nights. Easy to prepare and loaded with flavor, it’s sure to become a new family favorite!
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Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 poblano pepper, roasted, peeled, and diced
- 24 oz chicken broth (low sodium)
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 1 (4 oz) can diced green chiles (mild or hot, per your preference)
- 1 (15 oz) can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp cayenne pepper
- Small handful fresh cilantro, chopped
- 4 oz reduced-fat cream cheese, softened
- 1/3 cup heavy cream (for extra richness)
Toppings:
- Sliced jalapeños
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Crumbled cotija cheese or shredded pepper jack cheese
- Tortilla strips or crushed tortilla chips
Instructions
- Prepare the Slow Cooker: Place chicken breasts at the bottom of the slow cooker. Sprinkle with salt, pepper, cumin, oregano, smoked paprika, chili powder, and cayenne pepper.
- Layer Ingredients: Add the diced onion, minced garlic, roasted poblano pepper, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir gently to combine.
- Cook: Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Shred Chicken: Remove chicken breasts to a large bowl and shred with two forks. Return shredded chicken to the slow cooker.
- Add Creaminess: Stir in softened cream cheese and heavy cream. Cover and cook on HIGH for 15-20 minutes, or until the cream cheese has melted and the chili has thickened slightly.
- Optional Step for Smooth Cream Cheese: For a smoother blend, whisk softened cream cheese with a few ladles of hot chili in a separate bowl until smooth. Stir this mixture back into the slow cooker, then add heavy cream.
- Serve: Stir well, then ladle chili into bowls. Top with your choice of garnishes like sliced jalapeños, avocado, sour cream, cilantro, cotija cheese, or tortilla strips.
Notes
- To enhance the roasted poblano flavor, add a pinch of ground coriander.
- If you prefer a thicker chili, mix 1 tbsp cornstarch with 2-3 tbsp chicken broth or water, then stir into the chili and cook until thickened.
- For an extra smoky kick, sprinkle a pinch of chipotle chili powder on top before serving.
hey, can i put hot sauce on this or what? seems like it could use some kick.
Absolutely! Hot sauce goes with everything. It’s a game changer.
I tried adding some unusual toppings like pear and gorgonzola – turned out quite interesting… Anyone else tries something weird?
these recipes never taste like they say gonna stick with pizza
Don’t give up! Sometimes it takes a few tries to get it right. Keep experimenting!
Alice Williams, do you think substituting cauliflower for the base would work well for a healthier version? Also, considering different dietary needs, what would you recommend?