Description

A creamy, savory chili combining the heat of jalapeños with tender chicken and melted cheeses for a comforting and flavorful meal that’s perfect for cooler days.

Ingredients

Units Scale

Vegetables

1 large onion, diced
1 medium red bell pepper, diced
4 small jalapeños, seeded and minced
4 cloves garlic, minced
15 ounce no salt added diced tomatoes, undrained
15 ounce can no salt added canned corn, well-drained

Meat

1 pound chicken breast, cut into pieces

Spices and Seasonings

1 tablespoon cumin
2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt

Dairy

8 ounce block cream cheese, cut into pieces
1/2 cup sharp cheddar cheese plus more for garnish

Liquids

1 tablespoon olive oil
2 cups chicken broth or vegetable broth

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Instructions

Sauté Vegetables: Heat olive oil over medium-high heat in a large soup pot or Dutch oven. Add diced onions and red bell peppers; sauté for 5 minutes until softened. Add minced jalapeños and continue to sauté for 3 more minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Brown Chicken and Season: Push the vegetables to the sides of the pot and add chicken breast pieces in a single layer in the center. Sprinkle cumin, chili powder, paprika, oregano, and salt evenly over the chicken. Cook for about 5 minutes, allowing the chicken to brown nicely on one side.
Add Liquids and Simmer: Stir in diced tomatoes with their juice and chicken broth. Scrape any browned bits off the bottom of the pot to incorporate flavor. Bring the mixture to a boil, then reduce heat to medium-low and let simmer for 15 to 30 minutes, stirring occasionally.
Add Corn and Continue Cooking: Stir in the drained canned corn. Continue to simmer the chili for another 15 minutes to allow flavors to meld together.
Incorporate Cheeses and Serve: When ready to serve, stir in the cream cheese and sharp cheddar cheese. Mix well until cheeses are completely melted and the chili becomes creamy. Serve hot with additional cheddar cheese sprinkled on top if desired.

Notes

Makes approximately 8 cups of chili.
For a spicier chili, keep some jalapeño seeds and ribs; for milder chili, remove all seeds and ribs.
This dish serves about 6 people.
You can substitute vegetable broth for chicken broth to make it lighter or vegetarian-friendly (without the chicken).
Use no salt added canned ingredients to better control sodium levels.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 480mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg