Name: Marry Me Chicken Chili Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 1 poblano pepper, stemmed, seeded, and diced; 4 cloves garlic, minced; 1 pound boneless, skinless chicken breasts and/or thighs; 4 cups chicken stock; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 6 ounces cream cheese, cut into cubes; 1 (15.5-ounce) can cannellini beans, drained; 1/2 cup sun-dried tomatoes, drained and chopped; 1/2 cup freshly grated Parmesan cheese, plus more for garnish; Chopped fresh parsley, basil, or cilantro; Crushed red pepper flakes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

1 poblano pepper, stemmed, seeded, and diced

4 cloves garlic, minced

1 pound boneless, skinless chicken breasts and/or thighs

4 cups chicken stock

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

6 ounces cream cheese, cut into cubes

1 (15.5-ounce) can cannellini beans, drained

1/2 cup sun-dried tomatoes, drained and chopped

1/2 cup freshly grated Parmesan cheese, plus more for garnish

Optional garnishes: chopped fresh parsley, basil, or cilantro and/or crushed red pepper flakes

Instructions

Step 1: In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and poblano peppers and cook until softened, about 4 minutes. Stir in the minced garlic and cook until fragrant, 1 to 2 minutes.

Step 2: Add the chicken breasts or thighs, chicken stock, salt, and black pepper to the pot. Bring to a simmer, then cover with a lid and cook until the chicken is fully cooked, about 20 minutes.

Step 3: Remove the chicken from the pot and place it on a large plate. Reduce the heat to low, add the cream cheese to the pot, and cover with the lid to let it melt slowly.

Step 4: While the cream cheese melts, shred the chicken into bite-sized pieces using two forks.

Step 5: Once the cream cheese has melted, whisk the mixture in the pot until smooth and lump-free. Return the shredded chicken to the pot along with the cannellini beans, sun-dried tomatoes, and Parmesan cheese. Stir to combine and simmer for 10 minutes to blend the flavors.

Step 6: Taste the chili and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan, fresh herbs, or crushed red pepper flakes if desired.

Tips & Variations

For a spicier chili, add a pinch of cayenne pepper or use a hot poblano pepper.

Swap cannellini beans for white kidney beans or great northern beans if preferred.

Use chicken thighs for more flavor and juiciness, or breasts for a leaner option.

Serve with crusty bread or over cooked rice for a more filling meal.

FAQs

Can I make this chili ahead of time?

Yes, this chili tastes even better the next day as the flavors meld together. Prepare it fully and refrigerate overnight, then reheat before serving.

Can I substitute cream cheese with something else?

You can use a soft cheese like mascarpone or even Greek yogurt added at the end of cooking, but cream cheese provides the best creamy texture and mild tang for this recipe.