Description
A creamy, dairy-rich chili blending tender chicken, blended beans, and melted cheeses for a velvety texture. No pork, alcohol, or cornstarch needed—just gentle heat and quality cheeses.
Ingredients
1.5 lbs boneless chicken thighs
8 oz full-fat cream cheese
2 cups shredded cheddar cheese
2 (15 oz) cans Great Northern beans
1 cup onion, diced
3 cloves garlic
4 cups chicken broth
2 tbsp tomato sauce
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp oil
1/4 cup milk
Day-old breadcrumbs (optional)
Lime, for finishing
Instructions
Heat oil in a pot over medium. Sear chicken thighs 5 minutes per side until caramelized. Remove chicken.
Cook onions 3-4 minutes until fragrant. Add garlic and sauté 1 minute.
Pour in broth, beans, tomato sauce, and spices. Bring to boil, then simmer 15 minutes.
Blend half the mixture in a blender until smooth. Return to pot and stir with unblended portion.
Reduce heat. Add cream cheese and half the cheddar until melted. Add remaining cheddar with milk and cook 2-3 minutes.
Notes
Chill the pot briefly before adding cheese to prevent clumping
Use low-sodium broth for higher sodium control
Blend only half the chili for a balanced texture
Add breadcrumbs if liquid is too loose
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 2400mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 150mg