Photo: Brocc Your Body
We love all of the recipes from Brocc Your Body, and how could we resist featuring Carissa’s Marry Me Creamy Chicken Chili during the fall?
Ingredients
2 boneless, skinless, chicken breasts (6 to 8 ounces each)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
1 white onion, diced
4 garlic cloves, finely chopped
1 cup corn kernels, frozen or drained canned
2 (10-ounce) cans diced fire-roasted tomatoes with green chilies, undrained
2 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (4 1/2-ounce) can green chiles
2 teaspoons chili powder, plus more to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sweet paprika
6 ounces cream cheese, cut into pieces, at room temperature (see Note)
2 cups roughly chopped curly kale leaves, midribs removed (from about 1 bunch)
Toppings:
4 green onions, thinly sliced
3 avocados, diced
2 cups whole-milk Greek yogurt or sour cream
2 cups shredded cheddar or Mexican blend cheese
Tortilla chips
Directions
Season the chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side (not cooked through; it will continue cooking in the chili). Set the chicken on a plate.
Add the remaining 1 tablespoon oil to the Dutch oven along with the onion and garlic and cook over medium heat, stirring occasionally, until the onions are slightly softened, 3 to 4 minutes. Stir in the corn and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the tomatoes, chicken broth, beans, green chiles, chile powder, cumin, oregano, paprika, remaining 1 teaspoon salt, and a few twists of pepper and stir to combine.
Add the cream cheese pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Shred or slice the chicken, add to the pot, and continue to simmer for 10 minutes. Stir in the kale, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili.
Serve in a big pot with bowls and all the toppings.
Make sure to check out the original recipe for notes on the cream cheese and pointers from others who have enjoyed this recipe.
