Hamdi Saidani This delicious Bobby Flay Chicken Chili is a hearty and comforting dish perfect for any chilly day. With tender chicken, creamy Neufchatel cheese, and a blend of spices, it’s a simple yet satisfying meal. Using everyday ingredients, this dish is easy to make and ideal for serving with your favorite toppings like avocado and tortilla chips.
Ingredients Needed:
- 1 small yellow onion , diced
- 1 tbsp olive oil
- 2 cloves garlic , finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper , to taste
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken*
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
How To Make Chicken Chili?
- Sauté the Onion and Garlic: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
- Add Broth and Seasonings: Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
- Prepare the Beans: Drain and rinse the cannellini beans. Measure out 1 cup / 170 g of the beans and set the whole beans aside. Transfer the 1 cup / 170 g of beans to a food processor with 1/4 cup / 60 ml of the broth from the soup, then puree until smooth.
- Add Cheese, Corn, and Beans: Add the Neufchatel cheese, corn, whole beans, and the pureed beans to the soup. Stir well and let it simmer for an additional 5-10 minutes.
- Finish the Soup: Stir in the shredded chicken, lime juice, and fresh cilantro. Serve the chili with optional toppings like Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips. Enjoy!
Recipe Tips:
- Soften the Cream Cheese: Make sure the Neufchatel cheese is at room temperature before adding it to the soup. This helps it melt smoothly and prevents lumps in the chili.
- Adjust the Spice Level: If you prefer a milder chili, reduce or omit the cayenne pepper. For a spicier kick, add more cayenne or include chopped fresh jalapeños.
- Shred the Chicken Well: Use two forks to shred the chicken into small pieces. This ensures every bite has a bit of chicken and makes the chili more flavorful.
- Puree the Beans for Creaminess: Don’t skip the step of pureeing some of the beans with broth. This thickens the chili and gives it a creamy texture without adding extra dairy.
- Simmer to Blend Flavors: After adding all the ingredients, let the chili simmer for at least 10 minutes. This allows the spices and ingredients to combine for a richer flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken chili cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Let the chicken chili cool completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move the chili to the refrigerator overnight before reheating.
- Reheat: Pour the chicken chili into a pot and heat over medium heat. Stir occasionally for about 5-7 minutes or until it’s thoroughly warmed up.
Nutrition Facts
Amount Per Serving
- Calories 383
- Fat 14g
- Saturated Fat 6g
- Cholesterol 77mg
- Sodium 525mg
- Potassium 516mg
- Carbohydrates 35g
- Fiber 8g
- Sugar 5g
- Protein 33g
- Vitamin A 11%
- Vitamin C 10%
- Calcium 166mg
- Iron 5mg
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