Description
A hearty chicken chili with a velvety texture from cream cheese, white beans, corn, and green chiles. No pork or alcohol used, perfect for halal diets. Serve with cornbread or avocado for a balanced meal.
Ingredients
Chicken breasts – 2 (6 oz each) (Or shredded rotisserie chicken)
White beans – 1 can (15 oz, drained and rinsed) (Baby white beans work best)
Cream cheese – 4 oz (Soft block preferred)
Green chiles – 1 can (4 oz, drained) (Roasted or canned)
Corn – 1 can (15 oz) (Cut kernels from cob preferred)
Chicken broth – 2 cups
Garlic – 2 cloves (Minced)
Onion – 1 medium (Diced)
Chili powder – 1 tsp
Cumin – 1 tsp
Olive oil – 1 tbsp
Salt and pepper – To taste
Milk – 1/2 cup (Optional for smoother texture)
Instructions
Dice chicken breasts into bite-sized cubes
Heat 1 tbsp olive oil in a large pot over medium
Add chicken and cook until light golden, 4-5 minutes
Remove cooked chicken from the pot
Add diced onion to the pot and sauté 3 minutes
Stir in garlic, chili powder, and cumin
Pour in beans, green chiles, and corn
Add 2 cups chicken broth and return chicken
Bring to boil, reduce heat to simmer for 25 minutes
Whisk cream cheese into hot chili until melted
Stir in 1/2 cup milk for smoother texture
Season with salt and pepper to taste
Let rest 5 minutes before serving
Notes
Use full-fat cream cheese for best emulsification
Simmer uncovered for thicker consistency
Blend half the beans for creamier texture
Add lime juice (optional) after simmering for brightness
Add cream cheese last to prevent clumping
Ensure broth quantity is sufficient for cooking
Wait until spices are fully integrated before salting
Include corn kernel for added sweetness and texture
- Prep Time: 15
- Cook Time: 30
- Category: Trending
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 16mg
