Comfort food doesn't mean you have to spend all night in the kitchen! This cream cheese chicken chili is hearty but also light in carbs. Tender chunks of chicken, creamy cream cheese and diced chilies packs a kick in every bite! Serve with diced avocado for the perfect meal.
I can eat soup, stews, and chilis any day of the year. Yes, even in the Summer! What I love most about this creamy chicken chili is that it is ready in under 30 minutes. Those are my favorite types of recipes.
I like to use cream cheese in this chili because it adds so much body. Much more than heavy cream would add.
This delicious chili uses boneless skinless chicken thighs which are my most favorite protein to use. They are perfect for soups, salads, and casseroles. They have so much more flavor that chicken breast and they are almost exactly the same calorie wise.
The next time you are in the mood for a comforting chili, give this one a try. It will not disappoint!
Checkout these other delicious recipes:
Cream Cheese Chicken Chili - 30 minutes
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 1 tablespoon avocado oil
- ½ cup diced onion
- 6 boneless skinless chicken thighs, cut into 1 inch pieces
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 8 ounces cream cheese, cut into 1 inch chunks
- 1 can (4 ounces) diced green chilis
- ¼ teaspoon xanthan gum
- 1 cup chicken Broth
- ½ cup chopped fresh cilantro
- 1 Avocado, diced, for serving
Instructions
- Heat the avocado oil in a large heavy bottom pot over medium-high heat. Add in the onions and cook for 5-7 minutes, until they become translucent and begin to brown.
- Add the chopped chicken thighs and all of the seasonings. Cook the chicken for 6-8 minutes, until the chicken begins to brown.
- Reduce the heat to medium and add the cream cheese. Stir constantly until completely melted.
- Add the green chilis and xanthan gum, stir to combine. Add the chicken broth and bring to a boil. Cook a few minutes more, stirring occasionally, until the soup begins to thicken.
- Stir in the chopped cilantro.
- Serve with chopped avocado if desired.
Notes
- Nutrition does not include the avocado
Marcia VanDyken says
This chili is AMAZING!! I had to use corn starch as I had no xanthan gum, so a few carbs added. Otherwise I changed nothing and we loved it. Will be making this a lot!
Jessica T. says
This chili was sooooo good!!!! We doubled the chicken broth and the green chilis! We also added jalapenos. These things upped the carb count slightly but only in the best ways! So yummy!!!
Julie Hanks says
I did not have to think twice about doubling this recipe; so glad I did! It's delicious!
Kim says
I used lactose free cream cheese and added a can of no salt added black soy beans. Came out delish!!!
Annissa says
I love chili. I tried so many chili recipes but still had heartburn. This recipe barely bother me. It was so good. I ate it with cauliflower rice too. It is so cream and rich. I actually used Kite Hill Cream Cheese which was plant based. It still was so flavorful. Thank you for this chili recipe.
Stephanie W says
So yummy! I made it exactly as written but added it to my slow cooker for 7 hours on low since my son's game days are so late. The whole family raved about the meal and went back for seconds. It was sad to see no leftovers :(. I could totally see doubling this recipe and using it as a quesadilla or burrito filling for an additional dinner or lunches.