Cream Cheese Chicken Chili
Rich, Cheesy & Creamy Bean-less Chili perfect for a cool Fall Day.
Equipment
- large Dutch Oven or soup pot
- cutting board & sharp knife
- measuring cups & spoons
- wooden spoon
Ingredients
- 2 TBS olive oil
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 3 tsp garlic, minced
- 2 lbs ground chicken
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1-2 tsp salt
- 1/2 tsp black pepper
- 1-2 (4 oz) cans diced green chiles
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 2 (8 oz) blocks cream cheese, softend
- 1 lime, juiced
- 1/2 cup shredded white cheddar cheese
- cilantro or parsley (garnish)
Instructions
- In a large Dutch oven heat olive oil. Add in diced bell peppers and diced onion. Cook until softened 3-5 minutes. Add in minced garlic and cook an additional 1 minute.
- Add in ground chicken and break it up into the peppers and onions. Cook until ground chicken is no longer pink and cooked through.NOTE: keep ground chicken pieces big to get that chili meat texture.
- Season with the ground cumin, chili powder, oregano, salt, and black pepper. Stir to combine.
- Add the green chiles, chicken broth and heavy whipping cream. Stir while bringing it to a boil over high heat.
- Add in cream cheese and stir until the cream cheese has melted into chili about 10 minutes.
- Turn off heat and squeeze in lime juice and add the cheddar cheese. Stir to combine. Serve with lime wedges, parsley or cilantro and extra cheese, if desired.