Mediterranean Creamy Chicken Chili
This creamy chicken chili is a hearty and comforting Mediterranean-inspired twist on classic chili. Tender chicken breasts are cooked with onions, garlic, tomatoes, beans, corn, and mild green chiles, then enriched with cream cheese or half-and-half for a smooth, velvety texture. Seasoned with chili powder, cumin, and oregano, it’s full of flavor without being overly spicy. Serve with shredded cheese and fresh cilantro for a satisfying meal that’s perfect for weeknights or meal prep.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4–6
Ingredients
Protein:
1 lb (450 g) boneless, skinless chicken breasts
Vegetables:
1 medium onion, diced
2 cloves garlic, minced
1 can (14–15 oz) diced tomatoes or Rotel
1 can (15 oz) corn, drained
1 can (4 oz) green chiles
Legumes:
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans or Great Northern beans, drained and rinsed
Liquid Base:
2 cups (480 ml) chicken broth
Creaminess:
4 oz (115 g) cream cheese, softened
½ cup (120 ml) half-and-half or ½ cup sour cream
Seasonings:
1 tsp chili powder
1 tsp ground cumin
½ tsp dried oregano
Salt and pepper, to taste
Garnish:
Shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, chopped
Instructions
Cook the Chicken
Dice chicken breasts into bite-sized pieces or keep whole to shred later.
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
Add chicken and cook until lightly browned and cooked through, about 5–7 minutes. Remove and set aside if cooking whole; shred after cooking.
Sauté Vegetables
In the same pot, add diced onions and sauté for 2–3 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Build the Chili Base
Stir in diced tomatoes, corn, green chiles, drained beans, and chicken broth.
Add chili powder, cumin, oregano, salt, and pepper.
Return chicken to the pot (or add shredded chicken if pre-cooked).
Bring to a simmer and cook for 10–12 minutes, allowing flavors to meld.
Add Creaminess
Lower heat to medium-low. Stir in cream cheese and half-and-half (or sour cream) until smooth and creamy.
Adjust seasoning to taste.
Serve
Ladle chili into bowls.
Garnish with shredded cheese and fresh cilantro. Serve hot with crusty bread, tortilla chips, or over rice.
Tips
Chicken Prep: For quicker cooking, dice the chicken into small pieces; for a more shredded texture, cook whole breasts and shred them after simmering.
Beans: Rinse canned beans to reduce sodium and prevent a “canned” flavor.
Creaminess: Soften the cream cheese before adding it to avoid lumps. Warm half-and-half slightly if needed to make stirring easier.
Consistency: Adjust the chili thickness by adding more chicken broth for a soupier texture or simmering longer for a thicker chili.
Layering Flavors: Sauté onions and garlic before adding other ingredients to deepen the flavor.
Spice Level: Adjust chili powder to taste or add a pinch of cayenne for heat.
Leftovers: This chili stores well in the fridge for 3–4 days and freezes nicely for up to 2 months. Reheat gently over low heat.
Variations
Protein Swap: Replace chicken with turkey, ground beef, or even plant-based meat for a vegetarian/vegan option (use dairy-free cream and cheese).
Veggie Boost: Add bell peppers, zucchini, or spinach for more color and nutrients.
Cheese Options: Use a mix of Monterey Jack, feta, or even a bit of parmesan for different flavor profiles.
Spicy Kick: Add diced jalapeños, chipotle in adobo, or extra chili powder for a bolder flavor.
Grain Base: Serve over rice, quinoa, or even pasta for a heartier meal.
Lighter Version: Swap cream cheese and half-and-half for Greek yogurt for a lighter creamy chili.
Q&A
Q: Can I make this chili ahead of time?
A: Yes. This chili stores well in the fridge for 3–4 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess.
Q: Can I use frozen or rotisserie chicken?
A: Absolutely. Frozen chicken can be cooked directly in the chili (add a few extra minutes to simmer). Rotisserie chicken can be shredded and added near the end for convenience.
Q: Can this chili be made dairy-free?
A: Yes. Replace cream cheese and half-and-half with coconut cream, cashew cream, or a dairy-free cream cheese. Use vegan cheese for topping.
Q: Can I make this spicier?
A: Add chopped jalapeños, a pinch of cayenne, or some hot sauce to taste. Roasted red peppers can also add depth without extra heat.
Q: Can I freeze this chili?
A: Yes. Let it cool completely, then freeze in airtight containers for up to 2 months. Reheat slowly on the stovetop or in the microwave.
Nutrition
(per serving, serves 6) – approximate
Calories: 310–340 kcal
Protein: 28 g
Carbohydrates: 20 g
Fiber: 5 g
Sugar: 4 g
Fat: 14 g
Saturated Fat: 6 g
Sodium: 520 mg
Values may vary depending on the type of cream, cheese, and beans used.
Conclusion
This Mediterranean Creamy Chicken Chili is a flavorful, hearty, and comforting meal perfect for weeknights or meal prep. The creamy texture balances the savory chicken and beans, while the chili powder, cumin, and oregano give it a warm, aromatic depth. With easy substitutions and add-ins, it’s versatile and adaptable for different dietary preferences. Garnished with cheese and fresh cilantro, it’s a satisfying dish that the whole family can enjoy.