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Cream Cheese Chicken Chili

Rich, Cheesy & Creamy Bean-less Chili perfect for a cool Fall Day.
Course: chicken, chili, Soup
Cuisine: American
Author: Catherine's Plates

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.