This cozy Cream Cheese Chicken Chili is a warm hug in a bowl! It has tender chicken, creamy cream cheese, and sweet potato to add a hint of sweetness. Yum!
Honestly, if you love comfort food, this chili will win your heart. I like to serve it with some crunchy bread on the side. Perfect for a chilly evening! 🌟
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for extra juiciness, but breasts work well too! If you’re looking for a lighter option, try turkey instead. You can even use leftover cooked chicken; just add it towards the end to heat through.
Sweet Potato: Sweet potatoes add a lovely sweetness. If you don’t have them, you can substitute with butternut squash or regular potatoes, though texture and flavor will vary. I prefer sweet potatoes for their nutrition and taste!
Cream Cheese: For a creamier chili, don’t skip the cream cheese! If you’re looking for a healthier version, use low-fat cream cheese or Greek yogurt. Vegan cream cheese is also a good dairy-free alternative.
Black Beans: These are rich in fiber and protein. If you have kidney beans or pinto beans on hand, they work well too. It’s all about what you like or have available!
What’s the Best Way to Cook Chicken for Chili?
Cooking the chicken just right keeps it tender and flavorful. Here’s how I recommend doing it:
- Use a heavy pot or Dutch oven for even cooking.
- First, make sure you season your chicken pieces well with salt and spices.
- Brown the chicken on medium-high heat before adding other ingredients. This adds depth of flavor.
- Don’t overcrowd the pot; cook in batches if necessary to achieve a nice golden color.
Taking these steps helps lock in the juices and ensures your chicken is soft and packed with flavor in your chili!
Cream Cheese Chicken Chili With Sweet Potato
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large sweet potato, peeled and cut into cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 4 cups chicken broth
- 4 ounces cream cheese, softened and cubed
- 1/2 cup sour cream or Greek yogurt (optional, for creamier chili)
For Garnish:
- Fresh cilantro, chopped
- Sliced fresh jalapeño and/or red chili
- Green onions, chopped
How Much Time Will You Need?
This delightful chili will take about 15 minutes to prep and around 30 minutes to cook. So, you’re looking at about 45 minutes from start to finish! Perfect for a yummy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Once it’s warm, add the diced onion. Sauté for about 5 minutes, or until it’s softened and translucent. It’ll smell wonderful!
2. Add the Garlic and Chicken:
Next, toss in the minced garlic and cook for another minute until it becomes fragrant. Then, add the chicken pieces to the pot. Sprinkle with salt, pepper, chili powder, cumin, smoked paprika, and oregano. Stir occasionally and cook until the chicken is lightly browned on all sides, about 5-7 minutes. It doesn’t need to be cooked through just yet.
3. Combine the Main Ingredients:
Now, it’s time to add the cubed sweet potatoes, black beans, diced green chilies, and chicken broth. Mix everything together well and bring it to a boil.
4. Simmer Away:
Once boiling, lower the heat and cover the pot. Let it simmer for about 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through. You might want to stir occasionally to make sure everything is cooking evenly!
5. Make it Creamy:
Reduce the heat a little more and stir in the cream cheese cubes until they melt and blend into the chili. If you love an extra creamy texture, stir in the sour cream or Greek yogurt at this stage.
6. Taste and Adjust:
Give your chili a taste and adjust the seasoning with more salt, pepper, or chili powder if needed. It should be bursting with flavor!
7. Serve and Garnish:
Serve your warm chili hot, and don’t forget to garnish with chopped cilantro, sliced jalapeños, and green onions for that perfect finishing touch!
Enjoy this creamy, slightly spicy chicken chili with the sweet flavor of sweet potatoes in every comforting bite! Perfect for sharing with family or enjoying all to yourself! 🥣✨
Can I Use Frozen Chicken in This Recipe?
Yes! If using frozen chicken, make sure to thaw it completely first. You can thaw it overnight in the refrigerator or in a sealed plastic bag submerged in cold water for a quicker option. Pat the chicken dry before cooking to avoid excess moisture in the pot.
Can I Substitute Sweet Potatoes?
Absolutely! While sweet potatoes add a unique sweetness, you can substitute them with butternut squash or even regular potatoes if that’s what you have on hand. Just note that the texture and flavor will vary slightly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
